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Katah (Gata) with Filling

An Armenian pastry with a sweet filling
Course Dessert


Ingredients for the Dough

  • 1 pkg. active dry yeast (2 ½ tsp.)
  • ¼ cup water
  • 1 Tbsp. sugar
  • 1 Tbsp. flour
  • 1 cup unsalted butter (2 sticks) (melted)
  • 3 eggs
  • 1 cup sour cream or plain yogurt (Do not use thick, Greek-style yogurt)
  • 4 cups all-purpose flour
  • pinch salt

Filling (Khoriz) Ingredients:

  • 1 cup flour
  • ½ cup unsalted butter (1/2 cup butter= 1 stick; melted)
  • 1 cup sugar

Egg Wash:

  • 2 whole eggs (beaten. OR - 2 egg yolks, beaten)


  • Preparing the Dough:
  • In a small measuring cup, dissolve yeast over warm water (110 – 115°F) and whisk in sugar and flour. Cover with plastic wrap and allow to rise.
  • Meanwhile, beat butter in bowl of a mixer. Add eggs, beating until well-blended. Add sour cream (or yogurt), softened yeast and salt. Mix in flour a little at a time in small amounts only until you have a soft dough.
  • Knead by hand or mixer until smooth and soft. Place dough in an oiled bowl, cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size, about 1 or 2 hours.

Filling Directions:

  • Toast the flour in a sauté pan over low heat, stirring until it very slightly changes color. Add melted butter and sugar, stirring until sugar is dissolved. Remove from heat.
  • Place in a small bowl, mixing to incorporate. Cool slightly and divide onto 4 pieces of waxed paper.

Katah (Gata) Preparation:

  • Divide the risen dough into 4 equal-sized balls and cover with plastic wrap on a work surface. 
  • On a lightly floured surface, roll out each ball to about ¼ inch thick rectangle, about 7” x 10”.
  • Spread with one of the four reserved fillings. Roll up lengthwise as you would a jelly roll.
  • Cut into 2” to 3” lengths; place on parchment paper-lined tray with seam on the bottom.
  • Cover tray with plastic wrap and allow to rise for 30 minutes.

Baking the Katah (Gata):

  • Brush tops with egg wash and place in a preheated 375°F oven for about 10 minutes. 
  • Turn tray, reduce heat to 350°F and bake another 7 to 10 minutes, or until golden brown.


NOTE: Katahs keep well in an airtight container, or can be frozen.
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