I absolutely adore this recipe for its incredible combination of textures and flavors—each bite offers a heavenly taste of creamy clotted cream paired with the nutty crunch of pistachios. Plus, the delicate layers of dough, brushed with butter and lightly sweetened with sugar, make it an irresistible treat that’s both indulgent and comforting.
Katmer, a delightful Turkish pastry, offers a perfect balance of taste and texture. To make it, 2 cups of all-purpose flour and a hint of salt are used to form a delicate dough with 3/4 cup lukewarm water.
The richness of clotted cream and the nuttiness from 3/4 cup finely chopped pistachios create an indulgent filling that is sweetened subtly with 1/3 cup of granulated sugar. The real treat, though, is that each layer is enhanced by melted butter, resulting in a crispy, flaky Katmer that’s far more satisfying than any other pastry I know.
Ingredients
Universal flour: Gives the form, a large number of carbohydrates to make it textured.
Butter that has not been salted: Enriches and provides moisture; serves as a source of healthy fats.
Cream (Kaymak): High-fat, rich, and creamy, this is clotted cream’s closest cousin.
Like its American and British counterparts, kaymak’s syneresis (or the loss of liquid during the formation of an emulsion) is what gives it that unique creamy texture.
And unlike most clotted creams, kaymak is made without heat.
Sugar, in granulated form, does two things very effectively in this dish.
It sweetens, of course.
But it’s also very good at adding a tiny bit of caramel flavor that enhances the overall flavor of the dish.
Pistachios: Supply a combination of protein and fiber, which affords texture and the nutty taste.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water, lukewarm
- 1/4 cup unsalted butter, melted
- 1/2 cup clotted cream (Kaymak) or thick cream
- 1/3 cup granulated sugar
- 3/4 cup pistachios, finely chopped
- 2 tablespoons butter, for greasing
Instructions
1. In a big bowl, blend together the flour and salt that you have set aside. Stir in the warm water a little at a time until the mixture holds together in a relatively smooth dough.
2. Kneading the dough takes about 5-7 minutes, and it’s done when the dough becomes smooth and elastic. Cover with a damp cloth and let the dough rest for 30 minutes.
3. Split the dough into four equal parts and roll each part into a ball. Keep the balls covered with a wet cloth so they don’t dry out.
4. On a surface dusted with flour, take one ball of dough and roll it out as thin as possible. You can use a rolling pin or your hands to push the dough into a pretty circular or rectangular shape.
5. Melted butter should be brushed over the surface, followed by a sprinkling of clotted cream. Spread the clotted cream gently across the dough.
6. Distribute evenly a portion of the granulated sugar and finely chopped pistachios over the surface that is covered with cream.
7. Enclose the filling by folding the dough over itself, and form a packet. Gently flatten it with a rolling pin.
8. Perform the steps from 4 to 7 with the leftover balls of dough and the other ingredients.
9. Preheat a skillet over medium heat and very lightly grease it with butter. Place a katmer in the skillet, cooking for 2-3 minutes on each side, until golden brown.
10. Serve the katmer warm. You can garnish it with some extra pistachios or a drizzle of honey just before serving, if you like. This is a lovely dessert and a great breakfast pastry.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Kitchen towel or damp cloth
5. Knife or dough scraper
6. Rolling pin
7. Pastry brush
8. Flour sifter or sieve (optional, for dusting surface)
9. Skillet or frying pan
10. Stove or cooktop
FAQ
- Can I use a different type of cream instead of clotted cream?You can use a thick cream or mascarpone as a substitute if clotted cream is unavailable.
- Is there a gluten-free option for this recipe?A gluten-free all-purpose flour blend can be used, but the recipe’s usual texture may not be achieved.
- Do I need to use unsalted butter?Using unsalted butter is recommended because it provides better control over the amount of salt in the recipe.
- Can I substitute pistachios with another nut?Absolutely, you may choose almonds or walnuts. Yet, if you seek the genuine flavor traditionally associated with baklava, pistachios are your best bet.
- How thin should I roll the dough?To achieve the best texture, roll the dough as thin as possible; ideally, it should be almost translucent.
- What’s the best way to serve katmer?Warm and serve with additional melted butter, or a dusting of powdered sugar for a touch more sweetness.
Substitutions and Variations
Substitute whole wheat flour for all-purpose flour to achieve a nuttier taste.
Substitute ghee for unsalted butter, and enjoy a deeper, more delightful flavor in all your baked goods.
To achieve a dairy-free substitute for clotted cream, use coconut cream.
Replace granulated sugar with coconut sugar for a hint of caramel flavor.
Substituting pistachios for finely chopped almonds offers a different nutty profile. This swap works beautifully in baklava.
Pro Tips
1. Resting Time for Dough: After kneading, let the dough rest longer than 30 minutes if you have time—up to an hour. This will help to relax the gluten, making the dough easier to roll out thinly.
2. Extra Crispiness: For a crispier katmer, sprinkle a little extra sugar on top just before cooking. The sugar will caramelize and add a delightful crunch.
3. Chill the Butter: Ensure the melted butter has cooled slightly before brushing it over the dough. This prevents it from soaking through and making the dough soggy, helping to achieve a flaky texture.
4. Uniform Pistachio Size: Pulse the pistachios in a food processor to achieve a uniform consistency. Even pieces will ensure that every bite has the same nutty flavor and texture.
5. Gentle Folding: When folding the dough over the filling, be gentle to avoid tearing. If the dough is extremely thin, consider adding a thin layer of flour to prevent sticking and make handling easier.
Katmer Recipe
My favorite Katmer Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Kitchen towel or damp cloth
5. Knife or dough scraper
6. Rolling pin
7. Pastry brush
8. Flour sifter or sieve (optional, for dusting surface)
9. Skillet or frying pan
10. Stove or cooktop
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water, lukewarm
- 1/4 cup unsalted butter, melted
- 1/2 cup clotted cream (Kaymak) or thick cream
- 1/3 cup granulated sugar
- 3/4 cup pistachios, finely chopped
- 2 tablespoons butter, for greasing
Instructions:
1. In a big bowl, blend together the flour and salt that you have set aside. Stir in the warm water a little at a time until the mixture holds together in a relatively smooth dough.
2. Kneading the dough takes about 5-7 minutes, and it’s done when the dough becomes smooth and elastic. Cover with a damp cloth and let the dough rest for 30 minutes.
3. Split the dough into four equal parts and roll each part into a ball. Keep the balls covered with a wet cloth so they don’t dry out.
4. On a surface dusted with flour, take one ball of dough and roll it out as thin as possible. You can use a rolling pin or your hands to push the dough into a pretty circular or rectangular shape.
5. Melted butter should be brushed over the surface, followed by a sprinkling of clotted cream. Spread the clotted cream gently across the dough.
6. Distribute evenly a portion of the granulated sugar and finely chopped pistachios over the surface that is covered with cream.
7. Enclose the filling by folding the dough over itself, and form a packet. Gently flatten it with a rolling pin.
8. Perform the steps from 4 to 7 with the leftover balls of dough and the other ingredients.
9. Preheat a skillet over medium heat and very lightly grease it with butter. Place a katmer in the skillet, cooking for 2-3 minutes on each side, until golden brown.
10. Serve the katmer warm. You can garnish it with some extra pistachios or a drizzle of honey just before serving, if you like. This is a lovely dessert and a great breakfast pastry.
