Yerevan Gata

Cookinero 28 Feb 2025

Traditional holiday pastry in Armenia - gata - has its own cooking features depending on the region. Gata can be layered, yeast or lean. It is prepared for anniversaries and Easter, and brides bring sweet gata together with baklava to a new home. One thing is constant in gata - the filling is horiz, which is made from butter crumbs with flour and sugar, sometimes adding nuts to it.

How to cook Yerevan Gata

Step 1

Yerevan Gata

Prepare the dough. Add butter, cut into small pieces, to the sifted flour. Rub the butter and flour with your hands until they form fine crumbs. Add matsoni, salt and baking powder to the butter-flour mixture. Knead a soft, tender dough. Wrap the dough in cling film and refrigerate for 30 minutes.

Step 2

Yerevan Gata

Start making the choriz. In a deep container, mix the sifted flour, sugar, vanilla sugar and butter. Just like the dough, rub the butter with your hands into the flour and sugar until you get fine crumbs.

Step 3

Yerevan Gata

Form the gata. Divide the dough into three parts, roll each part thinly, forming a circle. Place the filling on each layer of dough, leaving a couple of centimeters from the edges. Fold the edges of the dough and roll each part of the dough into a roll. Using a sharp knife, cut each roll into portions of equal thickness, about 3 cm each. Preheat the oven to 170 degrees.

Step 4

Yerevan Gata

Place the formed cookies on a baking sheet covered with parchment. Prepare a mixture for greasing the gata. Mix milk and egg yolk and beat slightly. Cover the cookies with the resulting mixture using a pastry brush. Place the gata in the oven and bake at 170 degrees for 20-25 minutes. Remove the finished gata from the baking sheet and place it on a plate.

Yerevan Gata - FAQ About Ingredients, Baking Time and Storage

Yes! If you don’t have matsoni, you can use an equal amount of plain yogurt, sour cream, or kefir. These substitutes will provide a similar tangy flavor and tender texture to the dough.
Store Gata in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the oven or microwave before serving if desired.
Yes! Replace the regular flour with a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free, and adjust the dough consistency with a bit more liquid if needed, as gluten-free flours absorb moisture differently.
For a dairy-free Gata, use vegan butter or coconut oil in both the dough and filling. Note that coconut oil may add a subtle coconut flavor, while vegan butter mimics traditional butter more closely.
Reduce the sugar by 1-2 tablespoons for a less sweet filling or add a touch of cinnamon or cardamom for extra flavor without more sugar.
Yes! After forming the rolls, wrap them tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight, slice, and bake as directed—no need to thaw fully at room temperature.
Serve slightly warm or at room temperature with Armenian coffee, tea, or as a dessert with a dollop of clotted cream or honey. It’s also delicious alongside fresh fruit for balance.

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