Round Armenian Gata
A large round buttery pastry with a sweet flour-and-butter khoriz filling and a patterned golden crust.
About This Dish
This celebration-size gata uses a tender enriched dough around the characteristic crumbly khoriz filling.
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Stages
- Preparation60 min
- Cooking40 min
Step-by-Step Instructions
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1
Rub 500 g flour with 200 g cold butter to coarse crumbs. Mix in the matsoni, one egg, baking soda, and salt to form a soft dough. Chill for 45 minutes.
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2
For the khoriz, toast the remaining flour in a dry pan for 5 minutes without browning. Cool, then rub with 160 g softened butter, sugar, and vanilla until crumbly.
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3
Roll two-thirds of the dough into a 32 cm round, mound the filling in the center, and bring the edges over it. Pinch closed.
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4
Turn seam-side down, gently flatten into a thick round, and transfer to a lined tray. Brush with the remaining beaten egg and score a decorative pattern without cutting through.
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5
Bake at 180 °C for 35–40 minutes until deep golden. Cool for at least 30 minutes before cutting into 10 wedges.
