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Recipe Armenian Gata Butterflies

This sweet, flaky pastry, with a heavenly filling of vanilla and crushed walnuts, is one of the quickest bakes you can make. The only tricky part is shaping your gata into a butterfly -- but rest assured, a lopsided gata is better than none!

You will need

Serves 4

  • 120g plain flour (lightly toasted, see method!)
  • 40g toasted and fine ground walnuts
  • 50g margarine
  • 1 teaspoon vanilla
  • 1/2 cup caster sugar
  • Pinch of salt
  • 1 sheet vegan puff pastry
  • Melted margarine, to brush

To serve: (optional)

  • Maple syrup

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Directions

20 mins to prep

25 mins to cook

  1. Step 1

    Preheat the oven to 200°C, fan forced.

  2. Step 2

    Add the flour to a dry pan and toast on low heat for 5 minutes.

  3. Step 3

    Mix the flour, ground walnuts, margarine, vanilla, sugar, and salt together until it reaches a crumb-like texture.

  4. Step 4

    Cut one pastry sheet lengthwise and lay it flat on a floured surface. Spread the filling over the whole surface of the pastry sheet. Roll it up into a log (not too thick).

  5. Step 5

    Fold the roll from one end to the other, on top of each other (will look like two logs piled on top of each other).

  6. Step 6

    Dust a sharp knife in some extra flour. Use the floured knife to cut the log from one end towards the middle (but not all the way to the centre -- about 1/3 of the way down the log). Then make a similar cut from the other end toward the middle (again, not all the way through). So the centre of the long remains uncut.

  7. Step 7

    Now to get the butterfly shape, fold back the top 2 cuts outward and do the same to the bottom 2 cuts.

  8. Step 8

    Coat the exposed pastry with melted margarine and bake for 20–25 minutes or until golden brown.

  9. Step 9

    When out of the oven, the gata can be brushed very lightly with maple syrup for an extra touch of glossy sweetness!

Recipe: Anushka Zargaryan