Description
Armenian Gata is a traditional Armenian sweet bread known for its rich, flaky dough and crumbly, buttery filling called Khoreez. This recipe requires an overnight dough rest and yields tender, golden-brown slices perfect for sharing. The process involves creating a sour cream-based dough, a buttery-sugar filling, meticulous rolling and folding steps for flaky layers, and baking to crisp perfection. Ideal for festive occasions or a comforting treat with tea or coffee.
Ingredients
Scale
Dough Ingredients
- 454 grams (16 ounces) full-fat sour cream
- 6 grams (1 teaspoon) baking soda
- 4 grams (1 teaspoon) baking powder
- 500 grams (4 cups) all-purpose flour
- 255 grams (2 ¼ sticks or 9 ounces) unsalted butter, cold, cut into 1 tablespoon-sized pieces
Filling (Khoreez) Ingredients
- 188 grams (1 ½ cups) all-purpose flour
- 170 grams (1 ½ sticks or 6 ounces) unsalted butter, cold, cut into 1 tablespoon-sized pieces
- 300 grams (1 ½ cups) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg, chalaza removed and beaten (for brushing)
Instructions
- Prepare Dough: Mix baking soda and baking powder into the sour cream until combined. In a food processor, pulse half the flour and half the cold butter until sandy with pea-sized butter bits. Add half the sour cream mixture and pulse to make dough. Repeat with remaining ingredients, then combine the two dough halves gently on a floured work surface into one dough.
- Fold and Chill Dough: Divide the dough into 4 equal parts. Flatten each piece to ½-inch thickness and fold into thirds twice to form squares with neat edges. Wrap each piece in plastic and refrigerate in an airtight container overnight.
- Make Filling (Khoreez): Pulse flour and butter in a food processor until sandy with pea-sized butter pieces. Add sugar and vanilla, pulse briefly to combine without forming dough. Transfer to a bowl and divide into 4 quadrants for assembly.
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) and position the rack in the center. Line three baking sheets with parchment paper.
- Roll and Assemble Gata: Working with two dough squares at a time, roll one into approximately a 12×15-inch rectangle about 1/16-inch thick. Spread one-quarter of the filling evenly over the rectangle, leaving a 1-inch border on the far edge. Press the filling firmly into the dough to help with rolling.
- Roll Up Dough: Starting at the edge closest to you, roll the dough tightly. Optionally fold the edge slightly before rolling to ease the process. Seal the roll by gently pressing the seam.
- Flatten Rolls and Slice: Transfer the roll to parchment or wax paper on your work surface. Gently flatten the roll using a rolling pin from the center outward in both directions, just to avoid a rounded roll shape.
- Brush and Cut Slices: Brush the roll all over with beaten egg. Using a serrated vegetable cutter or dough scraper, cut into 1¼-inch slices. Gently transfer slices to baking sheets, including the end pieces.
- Reuse Filling Crumbs: Return any leftover crumbs from the parchment and work surface back into the filling bowl to reuse in subsequent assemblies.
- Repeat Rolling and Assembly: Repeat the rolling, filling, flattening, brushing, cutting, and transferring process with the remaining dough pieces, cleaning and flouring the work surface as needed.
- Bake: Bake one pan at a time for 25 to 35 minutes, rotating halfway through baking, until the gata are golden brown on top and cooked through. Remove from oven and proceed with next pan.
- Cool and Store: Allow the gata to cool completely on baking sheets before removing. Store covered loosely with a tea towel to maintain crispness. Do not wrap in foil or plastic.
- Freeze and Reheat (Optional): Freeze gata in a sealed container with parchment paper lining between layers. To refresh, reheat in a 350°F oven for about 5 minutes to restore crispness.
Notes
- The dough must rest overnight in the refrigerator for the best flaky texture.
- Use cold butter pieces when pulsing in the food processor to create the right dough consistency.
- Do not knead the dough; just gently press pieces together to maintain tenderness.
- Be careful when rolling and slicing to preserve the flaky layers and prevent filling from spilling.
- Use a serrated cutter for prettier edges, but a dough scraper works fine.
- Store gata covered with a tea towel to keep crispness; plastic or foil makes them soft.
- Reheating gata after storage or freezing restores crispness and freshness.
- Removing the chalaza from the egg and using it for brushing helps the top brown evenly without clumps.
- Prep Time: 15 hours
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Armenian
Keywords: Armenian Gata, Gata bread, Armenian dessert, sweet bread, flaky pastry, traditional Armenian recipes, Khoreez filling
