I adore this recipe because it combines the rich, nutty flavor of pistachios with the creamy decadence of clotted cream, creating a pastry that feels like an indulgent and sophisticated treat. Plus, the hands-on process of kneading and shaping the dough is both therapeutic and satisfying, making each bite taste all the more rewarding.
Turkish pastry katmer is a delightful delicacy that I adore for its intricate flavors and textures. I think the base of all-purpose flour with a hint of salt hits the sweet spot, balanced between rich and light.
Finely chopped pistachios and sugar add a unique depth that makes katmer feel utterly indulgent. And it truly is—especially when you serve it with clotted cream or kaymak.
Ingredients
A staple that supplies carbohydrates and structure is all-purpose flour.
Pistachios are a good source of protein, healthy fats, and fiber.
Sucrose: Delivers sweetness, serves as a simple carbohydrate.
Clotted cream/kaymak: Delivers a creaminess that is rich and thick and adds great texture.
Butter without salt: Contributes richness, and elevates taste.
Ingredient Quantities
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup water, lukewarm
- 1/4 cup unsalted butter, melted
- 1/2 cup pistachios, finely chopped
- 1/4 cup sugar
- 1/2 cup clotted cream or kaymak
Instructions
1. In a big bowl, mix the flour and salt. Add the lukewarm water gradually while you’re mixing with your hand (it’s a good idea to get in there with your hands and really mix, because you’re not just mixing water into flour, you’re also mixing salt into flour and water, and salt is necessary for great dough; oh, and remember: if you’re not using a KitchenAid, you should be using a good old-fashioned hand mixer because it’s just a better tool for mixing this kind of dough). Knead the virtually smooth dough for about 5-10 minutes until it is really smooth and quite elastic.
2. Take the dough and separate it into four equal portions. Form each portion into a ball and allow them to rest, covered with a damp cloth, for about 15 minutes. This brief interlude allows the gluten in the dough to relax, making shaping the ball into a flat disc much easier.
3. On a surface lightly dusted with flour, take one ball of dough and roll it out as thin as you can—almost to the point of being see-through—using a pin.
4. Melted butter should be brushed onto the entire surface of the rolled dough.
5. Evenly sprinkle one-fourth of the finely chopped pistachios on top of the buttered dough, followed by one-fourth of the sugar.
6. In the center of the dough, add a few dollops of clotted cream or kaymak.
7. Make sure the filling is completely enclosed and also sealed shut inside the dough by folding over the edges to make a square or envelope shape.
8. A non-stick skillet or griddle should be preheated over a medium flame.
9. Put the folded pastry in the hot skillet, cooking for about 2 to 3 minutes on each side until you get a crisp and golden-brown result. If you need to, use the remaining butter to lightly grease the skillet before putting in the last couple of pastries.
10. Do the same with the other dough balls. After they have been cooked, cut them into portions. Serve while still warm. Do you have anything to say about the preparation of this Turkish dish?
Equipment Needed
1. Large mixing bowl
2. Hand mixer or stand mixer
3. Measuring cups and spoons
4. Dough kneading surface (e.g., countertop)
5. Damp cloth
6. Rolling pin
7. Pastry brush
8. Non-stick skillet or griddle
9. Spatula
Optional: Knife or pastry cutter for portioning.
FAQ
- What is Katmer?A traditional Turkish dessert, katmer is a rich pastry made of fine layers of dough. It is most commonly filled with ground pistachios and sugar, and a version made with clotted cream is sometimes used. For the oblong pieces of katmer shown here, I rolled the dough out to make a rectangular shape.
- Can I substitute clotted cream?Certainly! Kaymak or a premier thick cream can serve as an alternative to clotted cream.
- How do I get the dough thin enough?To achieve authentic katmer, it is essential to roll the dough very thin. Use a rolling pin and gently stretch the dough, making certain that it is nearly translucent.
- Can I make katmer ahead of time?Katmer is best relished straight from the oven for that crisp texture, but you can prepare the dough and filling a few hours ahead, and put it together just before it’s time to get baking.
- What can I use if I can’t find pistachios?Though pistachios are classic, you can swap in other nuts, like almonds or hazelnuts, and achieve a different but equally savory result.
- Is katmer served hot or cold?It’s common to serve katmer warm so that the consumer can enjoy both the crispiness of the pastry and the creaminess of the filling.
Substitutions and Variations
For a more rustic flavor, you can use whole wheat flour instead of all-purpose flour.
You can work with ghee or vegetable oil if you don’t have unsalted butter on hand.
If you want a different nutty flavor, almonds or walnuts can stand in for pistachios.
Powdered sugar can be used instead of granulated sugar to create a smoother mixture.
If clotted cream or kaymak is unavailable, you can use mascarpone or thick Greek yogurt as a substitute.
Pro Tips
1. Temperature is Key: Make sure the water is lukewarm when mixing the dough. This helps the flour absorb the water more effectively, ensuring a smoother, more elastic dough.
2. Resting Time: Allow the dough balls to rest for at least 15 minutes or longer if possible. This rest period lets the gluten relax, making it easier to roll the dough out thinly without shrinking back.
3. Rolling Technique: Aim to roll the dough as thin as possible, ideally almost see-through. This will give your final pastry a delicate, crispy texture. Use plenty of flour to prevent sticking, and rotate the dough frequently while rolling to maintain an even thickness.
4. Even Distribution: When adding pistachios and sugar, ensure even distribution over the dough to get a balanced flavor and texture in every bite.
5. Cooking Surface: Ensure your skillet or griddle is well-heated before placing the dough on it. A properly preheated surface will help achieve the desired golden-brown crust quickly without over-drying or undercooking the inside. Adjust the heat as needed to maintain the ideal temperature.
Katmer Turkish Pistachio Pastry Dessert Recipe
My favorite Katmer Turkish Pistachio Pastry Dessert Recipe
Equipment Needed:
1. Large mixing bowl
2. Hand mixer or stand mixer
3. Measuring cups and spoons
4. Dough kneading surface (e.g., countertop)
5. Damp cloth
6. Rolling pin
7. Pastry brush
8. Non-stick skillet or griddle
9. Spatula
Optional: Knife or pastry cutter for portioning.
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup water, lukewarm
- 1/4 cup unsalted butter, melted
- 1/2 cup pistachios, finely chopped
- 1/4 cup sugar
- 1/2 cup clotted cream or kaymak
Instructions:
1. In a big bowl, mix the flour and salt. Add the lukewarm water gradually while you’re mixing with your hand (it’s a good idea to get in there with your hands and really mix, because you’re not just mixing water into flour, you’re also mixing salt into flour and water, and salt is necessary for great dough; oh, and remember: if you’re not using a KitchenAid, you should be using a good old-fashioned hand mixer because it’s just a better tool for mixing this kind of dough). Knead the virtually smooth dough for about 5-10 minutes until it is really smooth and quite elastic.
2. Take the dough and separate it into four equal portions. Form each portion into a ball and allow them to rest, covered with a damp cloth, for about 15 minutes. This brief interlude allows the gluten in the dough to relax, making shaping the ball into a flat disc much easier.
3. On a surface lightly dusted with flour, take one ball of dough and roll it out as thin as you can—almost to the point of being see-through—using a pin.
4. Melted butter should be brushed onto the entire surface of the rolled dough.
5. Evenly sprinkle one-fourth of the finely chopped pistachios on top of the buttered dough, followed by one-fourth of the sugar.
6. In the center of the dough, add a few dollops of clotted cream or kaymak.
7. Make sure the filling is completely enclosed and also sealed shut inside the dough by folding over the edges to make a square or envelope shape.
8. A non-stick skillet or griddle should be preheated over a medium flame.
9. Put the folded pastry in the hot skillet, cooking for about 2 to 3 minutes on each side until you get a crisp and golden-brown result. If you need to, use the remaining butter to lightly grease the skillet before putting in the last couple of pastries.
10. Do the same with the other dough balls. After they have been cooked, cut them into portions. Serve while still warm. Do you have anything to say about the preparation of this Turkish dish?
