I absolutely love this recipe because it combines my obsession with pistachios and the pure comfort of a crispy, buttery pastry into a delightful treat that’s as Instagrammable as it is delicious. Plus, the contrast of warm, flaky layers with rich clotted cream and a hint of sweetness makes every bite an indulgence you just can’t resist.
It is my passion to concoct desserts that take you on a journey to another realm, and Katmer, a classic Turkish pastry, does just that—and more. Made with all-purpose flour, a bit of salt, and a whole lot of love, this flaky wonder is filled with oodles of ground pistachios, along with a pinch of sugar and a few other choice ingredients.
As for me, I think the buttery-rich layers, when complemented by luscious clotted cream, make this a “you simply must try it” dessert.
Ingredients
All-Purpose Flour:
Delivers the structure and carbohydrates that form the basis for the dough.
Unsalted Butter:
Contributes to flakiness, enhances flavor, adds richness.
Ground Pistachios:
Provides protein, unsaturated fats, and a flavor that’s distinctly nutty.
Granulated Sugar:
It balances buttery and nutty flavors while sweetening the pastry.
Clotted Cream/Kaymak:
Rich and indulgent, with a creamy texture.
Powdered Sugar:
Offers a light, gentle dusting for the finishing touch.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup water (adjust as necessary)
- 1 cup unsalted butter, melted
- 1 1/2 cups ground pistachios
- 1/2 cup granulated sugar
- 1 cup clotted cream or kaymak
- 1/4 cup powdered sugar (for dusting)
Instructions
1. In a mixing bowl, mix the all-purpose flour and salt. Gradually add water while kneading until a smooth and elastic dough has formed. You can adjust the water as necessary.
2. Split the dough into 4 equal parts. Enclose them in a damp cloth and let them relax for approximately half an hour.
3. Each portion of dough should be rolled out on a surface dusted with flour, so that it can achieve a large, thin, and almost paper-like consistency. When held up to the light, the dough should almost seem translucent.
4. Generously coat the complete surface of each dough circle with melted butter.
5. Distribute evenly the ground pistachios and granulated sugar over each of the dough circles that have been buttered.
6. Each dough circle is folded into a square by bringing the edges toward the middle, making a kind of origami dough pocket, with several layers of dough in the middle.
7. A non-stick pan should be heated over medium heat. After you have folded your pastries, place them in the pan, taking care not to crowd them. Do not add any oil or butter.
8. Fried pastries: Cook each side of the folded pastries until golden brown and crisp, about 3-4 minutes per side.
9. Move the cooked pastries to a serving plate. Put a dollop of clotted cream or kaymak on each pastry.
10. Before serving, dust with powdered sugar. Enjoy your Katmer fresh and warm or at room temperature. It is just as delicious any time of day.
Equipment Needed
1. Mixing bowl
2. Measuring cups and spoons
3. Kitchen scale (optional for precise measurements)
4. Damp cloth
5. Rolling pin
6. Flat work surface (for rolling dough)
7. Pastry brush (for spreading melted butter)
8. Non-stick pan
9. Spatula (for flipping pastries)
10. Serving plate
11. Sifter or fine mesh sieve (for dusting powdered sugar)
FAQ
- What is Katmer?A traditional Turkish pastry, katmer is often filled with ground pistachios and clotted cream, and then is lightly baked or fried.
- Can I use something other than clotted cream?Indeed, kaymak, which is a Turkish version of clotted cream, can work as a substitute.
- Is it necessary to use unsalted butter?Indeed, when using unsalted butter, you have total control over the salt in the recipe. You can make sure that the sweet flavor profile isn’t compromised in any way.
- How do I serve Katmer?Katmer is best served warm, with a light dusting of powdered sugar on top, either as a breakfast or a dessert.
- Can I prepare the dough in advance?Certainly! The dough may be prepared and allowed to rest in the refrigerator for as long as 24 hours before you need to use it.
- How can I adjust the dough’s texture?Ensure that the dough is smooth and pliable, not too sticky or dry; this might involve adjusting the water amount.
- What if I don’t have ground pistachios?Whole pistachios can be finely ground in a food processor and used as a substitute. Just be careful not to process them too long, or you’ll end up with pistachio paste.
Substitutions and Variations
You can use whole wheat flour instead of all-purpose flour; it will give you a nuttier flavor in your baking.
Pistachios that have been ground: You can use finely ground almonds or walnuts as an alternative.
Clotted cream or kaymak: If you can’t find these ingredients, use mascarpone or a very high fat content Greek yogurt in their place.
Granulated sugar: For a different sweetness profile, use coconut sugar or honey.
Butter (unsalted): For a dairy-free alternative, use ghee or a vegan butter.
Pro Tips
1. Chilling the Dough: After letting the dough rest in a damp cloth, consider chilling it briefly in the refrigerator. This can tighten the gluten structure, making it easier to roll out thinly.
2. Rolling Techniques: To achieve the delicate, thin layers, use a rolling pin designed for pastries. If available, a dowel rolling pin can help achieve the desired transparency without tearing.
3. Even Distribution: When spreading the melted butter, ground pistachios, and sugar, make sure they are dispersed evenly. This ensures consistent flavor and texture across each bite.
4. Test Cook One Pastry First: To find the perfect cooking time and temperature, test cook one pastry first. Adjust the heat to ensure the pastries become perfectly golden and crisp outside without burning.
5. Serve Immediately: Although Katmer can be enjoyed at room temperature, serving them warm immediately after cooking preserves their crisp texture and enhances the creamy contrast with the clotted cream or kaymak.
Katmer Turkish Pistachio Pastry Dessert Recipe
My favorite Katmer Turkish Pistachio Pastry Dessert Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring cups and spoons
3. Kitchen scale (optional for precise measurements)
4. Damp cloth
5. Rolling pin
6. Flat work surface (for rolling dough)
7. Pastry brush (for spreading melted butter)
8. Non-stick pan
9. Spatula (for flipping pastries)
10. Serving plate
11. Sifter or fine mesh sieve (for dusting powdered sugar)
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup water (adjust as necessary)
- 1 cup unsalted butter, melted
- 1 1/2 cups ground pistachios
- 1/2 cup granulated sugar
- 1 cup clotted cream or kaymak
- 1/4 cup powdered sugar (for dusting)
Instructions:
1. In a mixing bowl, mix the all-purpose flour and salt. Gradually add water while kneading until a smooth and elastic dough has formed. You can adjust the water as necessary.
2. Split the dough into 4 equal parts. Enclose them in a damp cloth and let them relax for approximately half an hour.
3. Each portion of dough should be rolled out on a surface dusted with flour, so that it can achieve a large, thin, and almost paper-like consistency. When held up to the light, the dough should almost seem translucent.
4. Generously coat the complete surface of each dough circle with melted butter.
5. Distribute evenly the ground pistachios and granulated sugar over each of the dough circles that have been buttered.
6. Each dough circle is folded into a square by bringing the edges toward the middle, making a kind of origami dough pocket, with several layers of dough in the middle.
7. A non-stick pan should be heated over medium heat. After you have folded your pastries, place them in the pan, taking care not to crowd them. Do not add any oil or butter.
8. Fried pastries: Cook each side of the folded pastries until golden brown and crisp, about 3-4 minutes per side.
9. Move the cooked pastries to a serving plate. Put a dollop of clotted cream or kaymak on each pastry.
10. Before serving, dust with powdered sugar. Enjoy your Katmer fresh and warm or at room temperature. It is just as delicious any time of day.
