There’s something so nostalgic and comforting about this pistachio delight, with its buttery crisp layers and that irresistible nutty sweetness. I love how the simple act of rolling and folding transforms basic ingredients into a flaky masterpiece, perfect for satisfying my inner foodie.
Crafting recipes that have layers of flavor and texture is something I truly love to do, and my Turkish Katmer is no exception. This pastry has a delicate outer shell; it’s made with all-purpose flour and salt and is buttery-tender thanks to the melted unsalted butter that enriches the dough.
Inside, the pastry is filled with finely chopped pistachios and a hint of sugar that’s so finely ground it can’t help but provide a sweet backdrop. Heavy cream drizzled over the top adds even more lusciousness to this almost breakfast, definitely dessert treat.
Ingredients
All-purpose flour: Supplies carbohydrates; crucial for structure and texture.
Lack of salt in butter: Gives richness and moisture; improves taste.
Pistachios: Packed with protein; full of good fats; brings a delightful crunch.
Semolina’s Contribution: Increases protein, texture, and a slight grainy consistency.
Sugar that is granulated: It sweetens the pastry.
It caramelizes during cooking.
The heavy cream contributes to a feeling of indulgence.
It adds not just flavor but also a three-dimensional quality, a texture that gives the dessert its body.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup lukewarm water
- 1 tablespoon unsalted butter, melted
- 1/2 cup semolina
- 1/2 cup unsalted butter, softened
- 1 cup pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
Instructions
1. In a large bowl, mix the flour, the all-purpose kind, and salt. Gradually add the water, which should be lukewarm, and mix until a dough forms. Knead the dough until smooth and elastic—about 5-7 minutes should do. Cover the dough and let it rest for 30 minutes.
2. Separate the dough into four identical sections. Form each section into a ball, keeping the formed balls covered and allowing them to rest for an additional 15 minutes.
3. Dust your workspace with flour. Form each batch of dough into a flat disk. Working with one disk at a time, roll it out as thinly as you can into a circle, using a battered old rolling pin.
4. Each rolled-out piece of dough is brushed with the melted tablespoon of butter.
5. Scatter the semolina uniformly across the buttered dough.
6. Make a square with the dough, first making it a rectangle by folding opposite sides to the center, then doing the same to the other sides.
7. Unfold each piece of dough, and roll it out again into a thin circle.
8. Take a total of ½ cup of softened butter and spread it across all pieces of rolled-out dough, in a thin layer and evenly across each piece.
9. In a bowl, combine pistachios and sugar. Evenly distribute this mixture over each segment of the buttered dough. For an extra touch of richness, drizzle with heavy cream.
10. Once again, fold into a square, then place on a preheated non-stick skillet set to medium heat. Cook until the top and bottom are both golden brown and crisp, about 3-4 minutes per side. Serve warm.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Rolling pin
4. Clean work surface or countertop
5. Pastry brush
6. Non-stick skillet
7. Spatula
8. Sharp knife or bench scraper
FAQ
- Q: Can I make the dough ahead of time?A: Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Before rolling it out, bring it to room temperature.
- Q: Is there a substitute for pistachios?B: You can use almonds or walnuts as an alternative, although pistachios are classic and impart a particular flavor.
- Q: Can I use salted butter instead of unsalted?A: If using salted butter, cut down on the added salt in the dough. The pastry will be too salty otherwise.
- Q: How should I store leftover Katmer?Store any remaining food in a well-sealed container at a temperature where the air is still for a duration of no more than 2 days. After that, place the remaining food in the refrigerator where it will stay fresh for an additional 7 days.
- Q: Can I reheat Katmer before serving?You can reheat Katmer in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
- Q: Is semolina essential in the recipe?Semolina gives the pastry texture; if you cannot find it, you may use more all-purpose flour, though the texture may not be quite the same.
- Q: What should the consistency of the dough be?The dough must be easy to roll but tough and stable enough to stand on its own during baking. Be prepared to make some slight adjustments and do not be afraid to add a little more water if you need to.
Substitutions and Variations
All-purpose flour: You can substitute with whole wheat flour, which will lend a slightly nutty flavor.
Coconut oil is a good alternative for unsalted butter if you want a dairy-free version. Replace it in equal parts for the rendered fat.
Semolina: Employ fine cornmeal as an alternative, though it may affect the texture slightly.
Pistachios: Substitute with almond meal or finely chopped nuts of your choice, such as walnuts.
In place of heavy cream, use coconut cream to create a non-dairy alternative.
Pro Tips
1. Resting Time: After kneading the dough, ensure you let it rest adequately. This allows the gluten to relax, making it easier to roll out very thin without springing back. If you can, extend the resting time to an hour for even better results.
2. Thin Rolling: When rolling out the dough, aim to make it as thin as possible, almost translucent. This will result in a flaky and delicate final texture, crucial for creating layers when folding and cooking.
3. Even Layering: For the most balanced flavor and texture, evenly distribute the butter, semolina, pistachio, and sugar mixtures across the dough. This ensures that every bite has a consistent taste and flakiness.
4. Cooking Heat: Monitor the heat of your skillet diligently. Medium heat ensures the dough cooks through evenly without burning. If it browns too quickly, reduce the heat to medium-low to avoid burning before the inside cooks.
5. Extra Crispiness: For an added crispy texture, brush a small amount of butter on the outside of the dough squares before placing them on the skillet. This will enhance browning and create an appealing crunchy finish.
Katmer Turkish Pistachio Pastry Dessert Recipe
My favorite Katmer Turkish Pistachio Pastry Dessert Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Rolling pin
4. Clean work surface or countertop
5. Pastry brush
6. Non-stick skillet
7. Spatula
8. Sharp knife or bench scraper
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup lukewarm water
- 1 tablespoon unsalted butter, melted
- 1/2 cup semolina
- 1/2 cup unsalted butter, softened
- 1 cup pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
Instructions:
1. In a large bowl, mix the flour, the all-purpose kind, and salt. Gradually add the water, which should be lukewarm, and mix until a dough forms. Knead the dough until smooth and elastic—about 5-7 minutes should do. Cover the dough and let it rest for 30 minutes.
2. Separate the dough into four identical sections. Form each section into a ball, keeping the formed balls covered and allowing them to rest for an additional 15 minutes.
3. Dust your workspace with flour. Form each batch of dough into a flat disk. Working with one disk at a time, roll it out as thinly as you can into a circle, using a battered old rolling pin.
4. Each rolled-out piece of dough is brushed with the melted tablespoon of butter.
5. Scatter the semolina uniformly across the buttered dough.
6. Make a square with the dough, first making it a rectangle by folding opposite sides to the center, then doing the same to the other sides.
7. Unfold each piece of dough, and roll it out again into a thin circle.
8. Take a total of ½ cup of softened butter and spread it across all pieces of rolled-out dough, in a thin layer and evenly across each piece.
9. In a bowl, combine pistachios and sugar. Evenly distribute this mixture over each segment of the buttered dough. For an extra touch of richness, drizzle with heavy cream.
10. Once again, fold into a square, then place on a preheated non-stick skillet set to medium heat. Cook until the top and bottom are both golden brown and crisp, about 3-4 minutes per side. Serve warm.
