Armenian Gata(Nazook)
Armenian gata is a traditional, buttery pastry or cake-like cookies often served with tea or coffee, characterized by a sweet, tender dough and a rich, streusel-like filling known as khoriz (butter, flour, sugar)
🔘Ingredients:
🔘Dough:
200ml (almost 1 cup) milk (warm)
3 eggs ( room temp)
100g (1/2 cup) sugar
110g (1/2 cup) butter (melted)
1/2 tsp salt
1 tsp vanilla extract
582g (4 2/3 cups) all purpose flour
8g (2tsp) instant yeast
🔘Horeez filling (streusel):
110g (1/2cup) butter
130g (2/3 cup) sugar
160g (1 1/3 cup) all purpose flour
1/2 tsp vanilla extract
🔘Prep and Baking process:
Preheat oven to 360F/180C.
In the bowl add half of warm milk, 1 tbsp of granulated sugar, yeast, 1 tbsp flour and let yeast to bloom for 5-10 minutes.
Add eggs and give a nice mix until well combined.
Add sugar, rest of warm milk, vanilla extract and whisk until mixture is combined.
Add melted butter, whisk well.
Add sifted flour and salt.
Knead the soft, slightly sticky dough.
Cover and leave the dough to rise for an 1-2 hours in a warm place or until it doubles in size.
While dough is rising make dough filling horeez.
In the bowl add sugar, vanilla, flour and soft butter, mixing thoroughly until crumbly.
Test: When squeezed, a handful of the filling should form a ball that crumbles easily.
Refrigerate the filling for 1 hour..
After dough has risen divide the dough into two equal parts.
Lightly flour the work surface and the dough. Roll each part into a rectangle 1.5–2 mm thick.
Brush the dough with egg white to help the filling stick better.
Spread half the filling evenly, pressing it lightly with the palm of your hand.
Roll the dough into a log, seam side down. Lightly roll the log with a rolling pin.
Cut the log into rectangles with a decorative cutter.
Place the logs on a baking sheet lined with parchment paper.
Brush the surface of cookies with the egg yolk and milk mixture and create a pattern with a fork like on the video.
Bake gata for 25-30 minutes or until golden brown.
Let gata to cool in the pan for 5 min and later transfer onto the rag to cool down completely.
Serve and Enjoy ♥️
#armeniangata #gatasweets #bakingrecipe #turquaztable #armenianbakery
Making Armenian Gata at home has been a delightful experience for me. The unique combination of the soft, gently sweet dough paired with the crumbly khoriz filling creates a texture and flavor that is truly comforting. When preparing the dough, I found it essential to ensure the milk is warm — not hot — to help the yeast bloom properly, which results in a light, fluffy pastry. For the khoriz streusel filling, chilling it after mixing really helps achieve the perfect crumbly consistency that holds together just enough when rolled into the dough. I also like brushing the rolled dough with egg white before spreading the filling; it helps the streusel stick and prevents it from falling out during baking. A small tip from my baking sessions is to be gentle when rolling the dough logs. Rolling too tightly can cause the filling to squeeze out, while rolling too loose can lead to uneven layers. Cutting the logs into rectangles with a decorative cutter adds a beautiful touch, making each piece visually appealing for serving. Baking at 360°F (180°C) for 25-30 minutes yields a nicely golden crust, but keep an eye during the last five minutes to avoid over-browning. After baking, letting the gata cool briefly in the pan allows it to firm up slightly, making it easier to transfer to a cooling rack without breaking. Sharing gata with friends and family has brought warm moments; pairing it with a hot cup of tea or Armenian coffee enhances its rich buttery flavor. This traditional recipe not only fills the kitchen with a wonderful aroma but also connects me to Armenian culinary heritage in a special, enjoyable way.
See more comments