About this dish
A sweet, layered pastry with a buttery, sugary filling called khoriz.
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History & Origin
Gata varies by region and household, but the swirled version is most iconic, traditionally baked for Armenian New Year and church holidays.
Ingredients
🌾All-purpose flour, 3 cups
🧈Unsalted butter, 200g softened, plus extra for brushing
🥛Sour cream, 1 cup
🥚Eggs, 2 large (1 for dough, 1 for egg wash)
🍬Granulated sugar, 1 cup
🌾All-purpose flour for filling (khoriz), 1 cup
🧈Unsalted butter for khoriz filling, 150g melted
🍦Vanilla extract, 1 teaspoon
🌿Vanilla extract, 1 teaspoon
Method
Serves 21
In a large bowl, combine 3 cups flour, 200g softened butter, sour cream, and 1 egg. Mix until a soft, slightly sticky dough forms, then wrap it in cling film and refrigerate for at least 1 hour.2
While the dough chills, make the khoriz filling by mixing 1 cup flour, 1 cup sugar, and vanilla together in a bowl. Pour in the 150g melted butter and stir well until the mixture resembles damp, crumbly sand.3
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Divide the chilled dough into two equal portions.4
On a lightly floured surface, roll one portion of dough into a thin rectangle roughly 3-4mm thick. Spread half the khoriz filling evenly across the surface, leaving a small border at the edges.5
Carefully roll the dough up tightly like a Swiss roll, then gently press it down slightly to flatten it into an oval or log shape about 4cm thick. Repeat with the second portion of dough and remaining filling.6
Place both logs on the prepared baking tray and brush generously with beaten egg. Use a fork to score a decorative crosshatch pattern across the top of each loaf.7
Bake for 30-35 minutes until deeply golden brown on top. Let the gata cool completely before slicing into thick pieces and serving — the layers will be much easier to see once cooled.User Reviews
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