Dumplings and filled pastries
An Armenian signature pastry, gata is made by wrapping khoriz—a filling of butter, flour, and powdered sugar—in yeasted dough and baking it in a ring shape. Its shiny egg-yolk glaze and crisp texture make it a classic treat for tea.
Mix the fresh yeast with lukewarm milk and sugar. Let stand for 10 minutes, until foamy.
Add the flour, salt, and melted butter to the yeast mixture and knead. Cover and let rise for 30 minutes.
Mix the butter, flour, and powdered sugar until smooth.
Roll out the dough and spread the khoriz over it. Roll it up, shape it into a ring, and place it on a parchment-lined baking sheet.
Brush with egg yolk and bake in an oven preheated to 180°C / 355°F for 25 minutes, until golden brown.
Let the dough rise before wrapping the khoriz, or the pastry may not rise properly in the oven. Allergens: wheat (flour), milk (butter), and eggs.
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