Katmer Turkish Pistachio Pastry Dessert Recipe

I absolutely adore this recipe because it takes simple ingredients and transforms them into a delightful, flaky pastry that’s perfect for indulgent mornings or impressive brunches. The combination of pistachios and clotted cream encased in buttery dough just makes my taste buds dance with joy!

Katmer is a Turkish pistachio pastry that combines the nutty richness of 100g finely chopped pistachios and the creamy goodness of 100g clotted cream. 250g all-purpose flour, 120ml warm water, and a touch of melted unsalted butter make this pastry a sensational treat.

Ingredients

Provides carbohydrates for energy, essential for pastry structure: All-purpose flour.

Pistachios: Add richness in protein and healthy fats, not to mention a satisfying crunch and flavor.

Clotted cream (or kaymak): A creamy texture.

A high fat content.

The richness of the pastry.

Sugar in granulated form: As the sweetening agent, this ingredient fulfills the fundamental role for any dessert and especially for this pastry: to provide sweetness to the dish and to counterbalance any savory elements.

Butter that has not been treated with salt: Moisture and flavor; flaky layers.

Ingredient Quantities

• 250g all-purpose flour
• 120ml warm water
• Pinch of salt
• 50g unsalted butter, melted
• 100g pistachios, finely chopped
• 100g clotted cream (or kaymak)
• 2 tablespoons granulated sugar
• Optional: powdered sugar, for dusting

Instructions

1. In a large mixing bowl, place the all-purpose flour and salt. While mixing, add the warm water in a slow stream until the dough starts to form.

2. On a floured surface, work the dough with your hands for about 5-7 minutes, until you’re certain it has become smooth and elastic. A good test is to see if you can stretch the dough into a thin, nearly transparent sheet. When you have finished kneading the dough, cover it with a damp cloth and let it rest for 30 minutes.

3. After the dough has rested, divide it into four equal parts. Roll each part into a thin circle, approximately 1 mm thick.

4. Generously brush each dough circle with melted butter.

5. Evenly sprinkle each buttered circle with finely chopped pistachios and a tablespoon of granulated sugar.

6. In the middle of each circle, place a dollop of clotted cream (or kaymak).

7. Bring the edges of the dough over the filling to form a square parcel. Press gently to seal.

8. Warm a non-stick skillet to medium heat. Set each katmer in the pan with the seam side down and cook for 2-3 minutes, or until the bottom is golden brown. Flip the katmer, cooking another 2-3 minutes on the second side.

9. Take it out of the pan and allow to cool for a brief period.

10. If you would like, you can add an extra touch of sweetness and flavor to the katmer when you serve it by dusting it with powdered sugar. However, it’s utterly delicious on its own. Serve the katmer warm; it will stay crisp and flaky, just as a pastry should. And as a bonus, if you happen to have some leftover katmer (unlikely!) after your first tasting, it will reheat beautifully the next morning in a dry skillet on the stovetop.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Spoon or whisk (for mixing)
4. Rolling pin
5. Knife or dough cutter
6. Pastry brush
7. Non-stick skillet
8. Spatula
9. Damp cloth or kitchen towel
10. Flat surface for kneading
11. Optional: Sifter (for dusting powdered sugar)

FAQ

• What is Katmer?Traditional Turkish pastry, katmer, is often filled with pistachios and clotted cream. It is a delightful sweet and crunchy treat.
• Can I substitute clotted cream?If clotted cream or kaymak is not obtainable, you can use a thick cream like mascarpone or even a generous layer of heavy cream. Yes.
• Is it necessary to use unsalted butter?Indeed, unsalted butter is preferred to control the dish’s salt level and allow the sweetness and nuttiness to take center stage.
• How finely should the pistachios be chopped?The pistachios need to be chopped very finely but not ground, to keep the texture and avoid overpowering the pastry.
• Can I prepare the dough in advance?Indeed, it is possible to prepare the dough a day in advance and store it in the refrigerator, wrapped well, to save time.
• What is the purpose of powdered sugar as an optional ingredient?Dusting the finished Katmer with powdered sugar provides an added touch of sweetness and the appearance of a perfectly made dessert.

Substitutions and Variations

All-purpose flour: For a chewier texture, use bread flour instead.
Replace unsalted butter with ghee for a more flavorful result.
Kaymak (or clotted cream): An alternative is to use mascarpone cheese.
Pistachios: Substitute with finely minced almonds or walnuts.
Sugar, in granulated form, is used. An equal amount of honey can replace it. Because honey is sweeter than sugar, this substitution alters the sweetness profile in the final product; baked goods made with honey instead of sugar tend to taste less sweet, and muddiness in flavor might signal even more drastic changes in honey’s baking abilities.

Pro Tips

1. Rest the Dough Properly Allow the dough to rest for at least 30 minutes as stated, but if you have extra time, letting it rest for up to an hour can enhance the texture, making it even more elastic and easier to handle.

2. Roll with Patience When rolling out the dough, make sure to achieve the suggested thinness as evenly as possible. A pasta machine can be handy if you have one, ensuring consistent thinness.

3. Enhanced Butter Flavor Brown the butter slightly before using it to brush the dough circles. This adds a nutty, richer flavor profile to the finished pastry.

4. Cooling Rack Magic Once cooked, transfer the katmer to a cooling rack, rather than a flat surface, to maintain its crispness as air circulates around all sides.

5. Customize Your Filling Experiment with mixing different nuts like almonds or hazelnuts with pistachios, or add a touch of cardamom or cinnamon to the sugar for a slight twist on traditional flavors.