Rolled Kada

Rolled kada is one of the most popular dessert throughout the Caucasus region.


  • For the dough
  • 500 g all-purpose flour, sifted
  • 250 g butter, room temperature
  • 250 ml matsoni or plain yogurt
  • 1 egg
  • 0.5 tsp baking soda
  • 0.3 tsp salt
  • For the filling
  • 150 g all-purpose flour, sifted
  • 200 g sugar
  • 100 g butter, softened
  • 0.5 tsp vanilla extract
  • egg yolk to wash


  1. In a large bowl whisk together flour, salt and baking soda. Add softened butter, cut in small pieces. Use your fingertips to incorporate the butter into the flour. Add matsoni or yogurt and an egg. Mix well. Knead the dough for about 10 minutes. If the dough remains sticky, add some flour, a little at a time. Wrap the dough into a clingfilm and refrigerate for 1-2 hours.

  2. For the filling combine the flour, sugar and softened butter into a medium bowl. Add vanilla extract and mix the filling until it looks like dump sand.

  3. Remove the dough from the fridge. Dust the working surface with some flour. Using a rolling pin roll out the dough into a thin rectangle. Spread the filling mixture over the dough leaving a 2-2,5 cm uncovered edge for sealing. Start rolling the dough up into a log shape. Using a rolling pin or your palm flatten the loaf out a bit. Brush the roll with egg wash.

  4. Use the crinkle cutter or sharp knife and cut the loaf into a equally-sized pieces. Line the baking sheet with parchment paper and put the pieces onto it. Bake the cake in a preheated oven (180 °C) for 25-30 minutes, until golden.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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