I absolutely love this recipe because it combines the flakiness of phyllo dough with the luxuriousness of pistachios and clotted cream, creating the ultimate crispy and creamy dessert experience. Plus, the process of brushing each layer with melted butter and watching it turn golden in the oven feels like a flavorful work of art that’s totally worth sharing on Instagram!
A delightful Turkish pastry called Katmer is something I love making. It consists of layers of crispy phyllo dough that combine the rich tastes of melted unsalted butter, finely chopped pistachios, and a little bit of sugar that adds just the right amount of sweetness.
My favorite part of this pastry, however, is the creamy layer of clotted cream that takes this indulgent treat to another level.
Ingredients
Dough phyllo: Light and crispy, low in calories, high in carbohydrates.
Butter: Fat-rich and flavorsome, moisture-preserving properties intact.
Pistachios: Packed with protein and healthy fat, they deliver a nutty richness.
Clotted cream is a thick, creamy substance that is rich both in flavor and in fat.
Sugar, granulated: Sweetness it brings, high-carb.
Ingredient Quantities
- 250g phyllo dough (or yufka sheets)
- 100g unsalted butter, melted
- 150g unsalted pistachios, finely chopped
- 100g clotted cream (kaymak) or thick cream
- 50g granulated sugar
- Powdered sugar for dusting (optional)
Instructions
1. Set your oven to 180°C (350°F) to warm up.
2. Place a sheet of phyllo dough on a clean, dry surface. It should be laid out flat. The next step is to get some melted butter and a brush. You’ll need to use the brush to apply a thin layer of the melted butter over the entire surface of the top sheet.
3. Put another sheet of phyllo on top and brush with melted butter. Repeat this until you have 5 sheets stacked and brushed with butter.
4. Evenly sprinkle a layer of finely chopped pistachios over the phyllo, leaving a small border around the edges.
5. In the center of the sheet, place small dollops of clotted cream (kaymak) or thick cream.
6. Dust the granulated sugar over the pistachios and cream.
7. Take one end of the phyllo dough and, starting at that end, roll it away from you to the other end, forming a tight log. The space where the log meets the log is a good place to use a bit of water to “glue” the log together.
8. Make sure to brush the rolled-out pastry with additional melted butter, ensuring it is evenly brushed across the surface.
9. Put the roll on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until it is golden brown and crispy.
10. When it has finished baking, take it out of the oven and allow it to cool a bit. You may wish to sprinkle it with confectioners’ sugar for a professional finish. After that, you can cut it into squares or any other shape that pleases you and serve.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Pastry brush
5. Measuring cups/spoons
6. Clean, dry surface
7. Sharp knife for chopping and cutting
8. Small bowl (for melted butter)
9. Medium bowl (for finely chopped pistachios)
10. Rolling pin (optional, for flattening adjustments)
FAQ
- What type of dough is used for Katmer?Using yufka sheets is traditional in making katmer, but also a great substitute is phyllo dough.
- Can I use salted butter instead of unsalted butter?Using unsalted butter is desirable, since it allows better control over the salt content, which in turn affects the flavor of the dessert.
- Can I replace pistachios with other nuts?Although pistachios are the customary choice, you might want to experiment with different nuts, such as almonds or walnuts. Though they will offer a distinct flavor and different texture, these nuts will still work in this and many other recipes.
- Is clotted cream necessary for Katmer?You can use thick cream if needed, but clotted cream adds richness and authenticity.
- How should I serve Katmer?Serve Katmer warm, and feel free to dust it with powdered sugar to render it even more delectable.
- Can Katmer be made ahead of time?Freshness is essential to the enjoyment of katmer. It is best served within a few hours of its making when the taste is at its peak. However, if you enjoy katmer and want to prep it a bit ahead of time, you can do most of the work a couple of hours ahead of service and simply reheat the assembled dish gently to serve.
- What should I do if I don’t have access to kaymak?If kaymak is unavailable, substitute thick cream or even mascarpone.
Substitutions and Variations
Dough that has been rolled out very thin (or sheets of yufka):
Substitute spring roll wrappers for a thinner and crispier texture.
Butter that contains no salt:
Use ghee in place of butter to add a nutty flavor.
Pistachios, without salt,
Use almonds or walnuts to replace nuts for a different nutty taste.
Kaymak or thick cream:
Use mascarpone cheese instead of anything else for a rich and creamy dish.
Pro Tips
1. Prevent Drying Out: Phyllo dough can dry out quickly, which makes it difficult to work with. Keep any phyllo sheets you are not currently using covered with a damp kitchen towel to prevent them from drying out.
2. Consistent Butter Application: When brushing melted butter on the phyllo dough, ensure you are covering the entire surface evenly to achieve a uniform golden brown color and crisp texture in the final product.
3. Pistachio Preparation: To enhance the flavor and texture of the pistachios, consider lightly toasting them in a dry pan before chopping. This will bring out their natural oils and add depth to the taste.
4. Rolling Technique: Roll the phyllo dough tightly but gently to maintain the structural integrity of the roll. Avoid squeezing too hard, which can cause the filling to ooze out and create a messy appearance.
5. Cooling and Cutting: Allow the pastry to cool completely before cutting. This helps ensure that the layers and filling set properly, making it easier to slice without crumbling or losing the filling.
Katmer Turkish Pistachio Pastry Dessert Recipe
My favorite Katmer Turkish Pistachio Pastry Dessert Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Pastry brush
5. Measuring cups/spoons
6. Clean, dry surface
7. Sharp knife for chopping and cutting
8. Small bowl (for melted butter)
9. Medium bowl (for finely chopped pistachios)
10. Rolling pin (optional, for flattening adjustments)
Ingredients:
- 250g phyllo dough (or yufka sheets)
- 100g unsalted butter, melted
- 150g unsalted pistachios, finely chopped
- 100g clotted cream (kaymak) or thick cream
- 50g granulated sugar
- Powdered sugar for dusting (optional)
Instructions:
1. Set your oven to 180°C (350°F) to warm up.
2. Place a sheet of phyllo dough on a clean, dry surface. It should be laid out flat. The next step is to get some melted butter and a brush. You’ll need to use the brush to apply a thin layer of the melted butter over the entire surface of the top sheet.
3. Put another sheet of phyllo on top and brush with melted butter. Repeat this until you have 5 sheets stacked and brushed with butter.
4. Evenly sprinkle a layer of finely chopped pistachios over the phyllo, leaving a small border around the edges.
5. In the center of the sheet, place small dollops of clotted cream (kaymak) or thick cream.
6. Dust the granulated sugar over the pistachios and cream.
7. Take one end of the phyllo dough and, starting at that end, roll it away from you to the other end, forming a tight log. The space where the log meets the log is a good place to use a bit of water to “glue” the log together.
8. Make sure to brush the rolled-out pastry with additional melted butter, ensuring it is evenly brushed across the surface.
9. Put the roll on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until it is golden brown and crispy.
10. When it has finished baking, take it out of the oven and allow it to cool a bit. You may wish to sprinkle it with confectioners’ sugar for a professional finish. After that, you can cut it into squares or any other shape that pleases you and serve.
