Desserts
Gata (Armenian Sweet Layered Pastry)
Ingredients
- - 500g (4 cups) plain flour, plus extra for dusting
- - 200g (7oz) butter, softened, divided
- - 120ml (1/2 cup) warm milk
- - 7g (2 1/4 tsp) instant yeast
- - 1 tbsp sugar, plus 150g (3/4 cup) for the filling
- - 1 egg, plus 1 egg yolk for the wash
- - 1/4 tsp salt
- - 150g (1 1/4 cups) plain flour, for the khoriz filling
- - 1/2 tsp vanilla extract
- - Sesame or nigella seeds, for topping
Method
- Dissolve the yeast and 1 tbsp sugar in warm milk; let stand 10 minutes until foamy.
- Combine flour, salt, egg, 100g of the softened butter and the yeast mixture into a soft dough; knead 8-10 minutes until smooth.
- Cover and let rise in a warm place for 1 hour until doubled.
- For the khoriz filling, cream together the remaining 100g butter, 150g sugar, 150g flour and vanilla until a thick, crumbly paste forms.
- Roll the risen dough into a large rectangle, spread the khoriz filling evenly over the surface.
- Roll the dough up tightly into a log, then coil it into a spiral and flatten gently.
- Transfer to the lined baking tray, brush with egg yolk wash, and stamp a decorative pattern across the top with a fork.
- Sprinkle with sesame or nigella seeds.
- Bake at 180C (350F) for 25-30 minutes until deep golden brown. 10Cool for at least 20 minutes before slicing, as the filling is very hot straight from the oven.
Introduction: Gata is Armenia’s iconic sweet bread, its dough encasing a rich butter-and-sugar filling called khoriz, rolled and coiled to form flaky layers, then stamped with a decorative fork pattern before baking.
Cultural Background: Gata is Armenia’s iconic sweet bread, its dough encasing a rich butter-and-sugar filling called khoriz, rolled and coiled to form flaky layers, then stamped with a decorative fork pattern before baking. Every region of Armenia has its own version, and it is a centrepiece of church holidays, weddings and the Armenian coffee table, often shared as a gesture of hospitality.
Tips: Rolling the filled dough into a tight spiral, rather than a simple flat pastry, is what gives gata its signature layered slice. Let the gata cool fully before slicing for the cleanest layers, though it is traditionally enjoyed slightly warm.
Variations: Some regional versions (Gata Vanandi) use a laminated, croissant-like dough for extra flakiness. Add ground walnuts to the khoriz filling for a nuttier variation popular in Karabakh-style gata.
Storage: Keeps in an airtight container at room temperature for up to 4 days.
Reheating: Warm briefly in a low oven (150C/300F) for 5-8 minutes to refresh; not suitable for microwaving as it can turn the filling greasy.
Nutrition: Per serving (of 10): approx. 320 kcal, 5g protein, 16g fat, 40g carbohydrates, 1g fibre.
FAQs:
Q: What is khoriz? A: Khoriz is the sweet flour-butter-sugar paste used to fill gata, giving it its distinctive rich, slightly crumbly interior. Q: Can gata be frozen? A: Yes, baked and cooled gata freezes well for up to 2 months; thaw at room temperature and warm briefly before serving.
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