Katmer Turkish Pistachio Pastry Dessert Recipe

I’m absolutely obsessed with this recipe because it’s the perfect balance of flaky, buttery layers and the indulgent richness of clotted cream, taking me straight to a foodie’s paradise with every bite. Plus, the pistachio crunch combined with the gooey sweetness is a total game-changer, making it an all-time fave for brunch with friends or a solo treat-yourself moment!

Katmer is a delightful Turkish pastry that I love to make, featuring a blend of rich ingredients. My recipe starts with a dough of all-purpose flour, salt, and lukewarm water with a touch of vegetable oil.

The pastry is filled with creamy clotted cream and generously layered with finely chopped pistachios. And then, of course, there’s the perfectly flaky exterior that the pastry achieves during the baking process.

It’s the combination of all these elements that makes for a truly sumptuous treat.

Ingredients

Universal flour: Supplies the framework.

Contributes sugars and a chewy feel.

Clotted cream: High in fat; provides a creamy mouthfeel and ultra-rich taste.

Pistachios: Provide protein and healthy fats; contribute nuttiness.

Sugar: It sweetens the pastry; when baked, it adds a flavor note that borders on caramel.

Butter that has been melted: Enriches; boosts flavor and results in a flaky texture.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup lukewarm water
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 cup clotted cream or kaymak
• 1 cup finely chopped pistachios
• 1/4 cup granulated sugar
• 1/2 cup melted butter

Instructions

1. In a big mixing bowl, combine the flour and the salt. Gradually add the lukewarm water and the vegetable oil, and mix until a dough forms. Knead the dough for 5-7 minutes until it is smooth. Cover the dough and let it rest for 30 minutes.

2. The rested dough should be split into four equal portions. Each portion should be rolled into a ball and flattened slightly with the hands.

3. On a surface that is lightly floured, roll each ball of dough into a thin, large circle using a pin for rolling.

4. Each circle should be generously brushed with melted butter.

5. A thin layer of clotted cream or kaymak goes over the buttered dough, with some space left around the edges.

6. Evenly distribute a quarter of the pistachios and granulated sugar on top of the clotted cream layer of each dough circle.

7. Fold the dough edges inward to form a square, enclosing the filling completely.

8. In a large skillet or on a griddle, melt butter over medium heat.

9. Each square of katmer should be cooked for 2-3 minutes on each side, or until it achieves a golden-brown color and a crispy texture.

10. Take off the heat and serve warm, with the optional drizzle of melted butter or honey. Enjoy!

Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk or fork
6. Plastic wrap or clean kitchen towel
7. Rolling pin
8. Pastry brush
9. Large skillet or griddle
10. Spatula
11. Knife or dough cutter
12. Cutting board (optional for pistachios)
13. Cooking surface for rolling and shaping
14. Stove or heat source

FAQ

• What is Katmer?Traditional Turkish pastry dessert katmer is prepared using thin layers of dough. It is filled with clotted cream and pistachios, and it is often served as a delightful breakfast or dessert.
• Can I use a different nut instead of pistachios?Though pistachios are what is usually called for, you can swap in other nuts—walnuts or almonds, for instance—but these will yield a distinct flavor profile.
• What is kaymak?Clotted cream known as Kaymak is a delightful component of many Turkish and Middle Eastern dishes. It is so rich and creamy that it makes an excellent filling for many desserts, yet it serves so many other purposes that it is impossible to consider it merely a dessert ingredient.
• Can I make Katmer dough in advance?Indeed, you can make the dough a day before. Just wrap it well in plastic wrap and refrigerate it until you are ready to use it.
• Is there a substitute for clotted cream?You can use whipped cream or mascarpone as substitutes, but they may make Katmer’s traditional texture and taste slightly different.
• How do I prevent the layers from sticking together?To avert adhesion, make certain that you’re utilizing an ample amount of melted butter between the strata and don’t shy away from a little dusting of flour if the occasion arises while you’re rolling out the dough.
• Can Katmer be served as a savory dish?Traditionally, katmer is a sweet dish; however, you can try it with some unique savory fillings like cheese and herbs that will make it unlike any katmer you’ve had before.

Substitutions and Variations

All-purpose flour: Use whole wheat or pastry flour for a different texture.
Clotted cream or kaymak: Substitute with mascarpone or thick Greek yogurt.
Substitute sunflower oil or melted coconut oil for vegetable oil.
Pistachios: Use almonds or walnuts instead for a different flavor.
Sugar, granulated: For a sweet substitute, use caster sugar or honey.

Pro Tips

1. Resting Dough After kneading the dough, let it rest for an additional 30 minutes if possible. This helps relax the gluten, making the dough easier to roll out and resulting in a more tender texture.

2. Rolling Out the Dough When rolling the dough, aim for an even thickness to ensure consistent cooking. A thin, uniform layer will help achieve the desired crispiness and balance between dough and filling.

3. Even Distribution of Filling When spreading the clotted cream and pistachios, ensure even coverage. This guarantees every bite has a perfect combination of creaminess and crunch.

4. Control Heat When Cooking Keep an eye on the heat level in the skillet or griddle. Medium heat is ideal, as too high may burn the katmer, while too low may not deliver the crispiness desired.

5. Serving Temperature Serve the katmer immediately after cooking while it’s warm. This enhances both the texture and the flavors, making it a delightful experience. Optionally, drizzle with honey for extra sweetness and richness.