Armenian Gata is a traditional sweet bread often referred to as Armenian cookies, known for their rich buttery flavor and soft, crumbly texture. Gata is one of the most iconic desserts in Armenian cuisine, typically baked in the form of rolls and sliced into pieces — hence its cookie-like appearance.

This Armenian sweet bread features a creamy filling made with butter, flour, sugar, and vanilla — simple ingredients that create a complex, melt-in-your-mouth taste. Some variations also include walnuts. Due to its layered texture and sweetness, gata is often compared to baklava.

Authentic Armenian gata is incredibly easy to make at home. All you need is about an hour, a few basic ingredients, and a love for traditional pastries with deep roots in Armenian heritage.

armenian gata recipes

Armenian Gata – Traditional Sweet Bread

Soft, buttery, and sweet — Armenian Gata is a beloved pastry often described as Armenian cookies or sweet bread. This traditional dessert features a rich vanilla filling and tender dough, perfect for tea or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Armenian
Servings 14 peaces

Ingredients
  

For the Dough:

  • 250 g unsalted butter, chilled
  • 3.5 cups all-purpose flour
  • 3/4 cups kefir or sour cream
  • 0.5 tsp baking powder
  • 1 pinch salt

For the Filling:

  • 125 g unsalted butter (melted)
  • 1 cup all-purpose flour
  • 1/2 cups sugar
  • 2 tsp vanilla sugar (or natural vanilla)
  • chopped walnuts optional

For brushing:

  • 1 egg yolk

Instructions
 

  • In a blender or mixing bowl, combine 2.5 cups of flour, a pinch of salt, 0.5 tsp of baking powder, and 125 g of cold diced butter.
    Mixing cold butter and flour in a food processor for Armenian Gata dough
  • Process the mixture until it resembles fine crumbs. You can also rub the butter into the flour by hand.
    Flour and butter blended into crumbs for traditional Armenian Gata recipe
  • Add 2 eggs and 3/4 cup of kefir (or sour cream) to the crumbly mixture.
    Adding eggs and sour cream to flour and butter mix for Armenian Gata dough
  • Knead the mixture into a soft and smooth dough. Wrap in plastic wrap or place in a bag and refrigerate for 30 minutes.
    Soft kneaded Armenian Gata dough resting before refrigeration
  • While the dough is chilling, prepare the filling. Melt 125 g of butter in a pan. Add 1 cup of flour, 1/2 cup of sugar, and 2 tsp of vanilla sugar (or natural vanilla). Mix until smooth and spreadable.
    Flour, sugar, and vanilla filling for Armenian Gata after mixing with melted butter
  • Divide the chilled dough into 2 or 3 parts. Roll each portion into a flat rectangle about 3–4 mm thick. Divide the filling accordingly and spread evenly over each dough sheet.
    Thinly rolled Armenian Gata dough topped with sweet vanilla filling
  • Optionally, sprinkle chopped walnuts over the filling before rolling.
    Rolled-out Armenian Gata dough topped with crushed walnuts before shaping
  • Roll the dough sheets into logs. Brush each roll with egg yolk. Slice into 7–8 equal pieces.
    Armenian Gata dough rolled into a log and ready to be sliced
  • Place the sliced rolls cut-side down on a baking sheet lined with parchment paper.
    Sliced Armenian Gata pieces arranged on a baking tray before baking
  • Bake in a preheated oven at 175°C (350°F) for 20–25 minutes, or until golden brown.
    Close-up of unbaked Armenian Gata rolls ready for the oven
  • Allow the gata to cool completely. Store in an airtight container or plastic bag to prevent drying out. Gata will stay fresh for several days.
    Freshly baked Armenian Gata cookies with golden crust and sweet filling
Keyword Armenian Gata

Enjoy your meal!