Today I’m making one of my favorite sweet pastry recipes – Armenian Gata. You can find many different types of this Armenian dessert, but my kids love these layers of buttery dough filled with a sweet mixture of sugar, flour and butter. This sweet pastry is perfect for special occasions or as a delightful treat with a cup of coffee or tea.
Ingredients for the pastry dough:
430 g – all-purpose flour
1 tsp – baking powder
½ tsp – baking soda
¼ tsp – salt
250 g- plain yogurt (cold)
150 g – unsalted butter (cold)
1 – egg (cold)
Ingredients for the filling:
70 g – ghee butter (or softened unsalted butter)
200 g – sugar
¼ tsp – salt
1 tsp – vanilla extract
200 g – all-purpose flour
1 egg – divided into an egg white and egg yolk
THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.
Step 1
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Using a spatula give it a quick mix.
Step 2
Add the cold butter that you can cut into small pieces, or you can use a grater and grate it like I do. Rub the butter into the dry ingredients until you get a crumbly mixture.
Step 3
Next, add the plain yogurt and bitten egg. Using a spoon, start mixing the dough. Then transfer the dough onto a work surface and knead the dough by hand until it comes together. Don’t add too much extra flour. I used the amount of flour specified in the recipe. But everyone has different flour, and some may need a little more or a little less.
The dough should turn out soft and not stick to your hands. Split the dough in half and wrap each piece with a plastic wrap and refrigerate for 30-60 minutes.
Step 4
Meanwhile, make the filling. In a mixing bowl combine the sugar, salt, vanilla extract and softened butter. Using a spatula, mix the ingredients until combined. I like to use ghee butter for a more rich flavor, but the regular unsalted butter will work as well.
Step 5
Next, add the flour and using your hand rub all the ingredients until you get a crumbly mixture.
Step 6
Later, when the dough has chilled, slightly flour the work surface, place the first piece of dough on top and roll it into a rectangle shape about ⅛ -inch thick.
Step 7
Divide one egg into an egg white and egg yolk. Save the egg yolk for later. Slightly brush the dough with the egg white. Then cover it with half of the filling mixture. Spread the filling evenly over the dough, leaving a small border around the edges, then slightly press with the palm of your hand.
Step 8
Fold in the long side of the dough about 2-inches and the sides about 1-inch. Keep folding and brushing the dough with the egg white each time. At the end, pinch the seam.
Step 9
Before cutting the roll, l like to sprinkle it with a little bit of flour and slightly roll it to make it flatter. After that, divide the roll into pieces. I like them about 1-inch wide. I like to use a crinkle cutter, but a knife will work just fine.
Step 10
Carefully transfer the pieces onto a baking pan covered with parchment paper and brush each piece with the egg yolk that we saved earlier. Repeat the process with the second part of the dough. To decorate the Gata pastries, use a fork to make crisscross lines.
Step 11
Bake at 375 degrees Fahrenheit for 30-35 minutes. Transfer the hot pastries to a cooling rack, let them cool completely and enjoy these gorgeous Armenian pastries!
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make this Armenian Gata recipe! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
Tips to make Armenian Gata Recipe:
- Before making the Gata dough make sure that all the ingredients are refrigerated cold.
- Before assembling the pastries, line your baking sheet with parchment paper or a Teflon sheet and preheat your oven to 375°F degrees (190°C).
- To combine the cold butter and the dry ingredients you can cut the butter into small cubes, or you can use a grater.
- The Armenian Gata Pastries are best enjoyed on the day they’re made; however, you can keep them in an airtight container at room temperature for up to 3-5 days.
- Don’t worry if you don’t have a crinkle cutter. A kitchen knife will work just fine.
PIN IT FOR LATER
Armenian Gata Recipe
Ingredients
Method
- In a mixing bowl, combine the flour, baking powder, baking soda and salt. Using a spatula give it a quick mix.
- Add the cold butter that you can cut into small pieces, or you can use a grater and grate it like I do. Rub the butter into the dry ingredients until you get a crumbly mixture.
- Next, add the plain yogurt and bitten egg. Using a spoon, start mixing the dough. Then transfer the dough onto a work surface and knead the dough by hand until it comes together. Don’t add too much extra flour. I used the amount of flour specified in the recipe. But everyone has different flour, and some may need a little more or a little less.The dough should turn out soft and not stick to your hands. Split the dough in half and wrap each piece with a plastic wrap and refrigerate for 30-60 minutes.
- Meanwhile, make the filling. In a mixing bowl combine the sugar, salt, vanilla extract and softened butter. Using a spatula, mix the ingredients until combined. I like to use ghee butter for a more rich flavor, but the regular unsalted butter will work as well.
- Next, add the flour and using your hand rub all the ingredients until you get a crumbly mixture.
- Later, when the dough has chilled, slightly flour the work surface, place the first piece of dough on top and roll it into a rectangle shape about ⅛ -inch thick.
- Divide one egg into an egg white and egg yolk. Save the egg yolk for later. Slightly brush the dough with the egg white. Then cover it with half of the filling mixture. Spread the filling evenly over the dough, leaving a small border around the edges, then slightly press with the palm of your hand.
- Fold in the long side of the dough about 2-inches and the sides about 1-inch. Keep folding and brushing the dough with the egg white each time. At the end, pinch the seam.
- Before cutting the roll, l like to sprinkle it with a little bit of flour and slightly roll it to make it flatter. after that, divide the roll into pieces. I like them about 1-inch wide. I like to use a crinkle cutter, but a knife will work just fine.
- Carefully transfer the pieces onto a baking pan covered with parchment paper and brush each piece with the egg yolk that we saved earlier. Repeat the process with the second part of the dough. To decorate the Gata pastries, use a fork to make crisscross lines.
- Bake at 375 degrees Fahrenheit for 30-35 minutes. Transfer the hot pastries to a cooling rack, let them cool completely and enjoy these gorgeous Armenian pastries!
Notes
- Before making the Gata dough make sure that all the ingredients are refrigerated cold.
- Before assembling the pastries, line your baking sheet with parchment paper or a Teflon sheet and preheat your oven to 375°F degrees (190°C).
- To combine the cold butter and the dry ingredients you can cut the butter into small cubes, or you can use a grater.
- The Armenian Gata Pastries are best enjoyed on the day they’re made; however, you can keep them in an airtight container at room temperature for up to 3-5 days.
- Don’t worry if you don’t have a crinkle cutter. A kitchen knife will work just fine.
You may also like:
Blueberry Lemon Scones Recipe
Mini Tart Shells
Puff Pastry Cream Horns
Leave a Reply