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!

Preparation time Prep: 20 mins
cook 25 mins
Skill level Easy Peasy

You will need:

  • 120g plain flour (lightly toasted, see method!)
  • 40g toasted and fine ground walnuts
  • 50g margarine
  • 1 teaspoon vanilla
  • ½ cup caster sugar
  • Pinch of salt
  • 1 sheet vegan puff pastry
  • Melted margarine, to brush
To serve: (optional)
  • Maple syrup
Recipe: Anushka Zargaryan


  • 1Preheat the oven to 200°C, fan forced.
  • 2Add the flour to a dry pan and toast on low heat for 5 minutes.
  • 3Mix the flour, ground walnuts, margarine, vanilla, sugar, and salt together until it reaches a crumb-like texture.
  • 4Cut 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).
  • 5Fold the roll from one end to the other, on top of each other (will look like two logs piled on top of each other).
  • 6Dust 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 ⅓ 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.
  • 7Now to get the butterfly shape, fold back the top 2 cuts outward and do the same to the bottom 2 cuts.
  • 8Coat the exposed pastry with melted margarine and bake for 20–25 minutes or until golden brown.
  • 9When out of the oven, the gata can be brushed very lightly with maple syrup for an extra touch of glossy sweetness!
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