Katmer Turkish Pistachio Pastry Dessert Recipe

I absolutely love this recipe because the combination of pistachios, butter, and sugar creates the perfect sweet treat with just the right amount of crunch. Plus, there’s something incredibly satisfying about crafting these delicate pastries by hand and enjoying them warm and fresh from the skillet!

I love making Katmer, a rich and gratifying Turkish pistachio pastry. My recipe combines fresh flavors with uncomplicated elements, like common pantry staples and milk, to create a perfect-textured dough.

The filling—coarsely chopped pistachios, just the right amount of sugar, and heavy cream—gives a delightful crunch and sets the Katmer up for an almost too-sweet landing.

Ingredients

The flour that serves all purposes: Gives me all the structure and carbs I need; is a ‘bread and butter’ (literally) ingredient in most pastries.

Pistachios that are not salted: High in protein, healthful lipids, and fiber; contribute a nutty taste.

The sugar that is superfine: It dissolves easily, achieving consistent sweetness throughout the pastry.

Cream: Adds creaminess and richness; contains fats for a silky texture.

Butter, with no salt added: Enriches flavor and adds a nice roundness; and assists in producing a pastry that is flaky.

Ingredient Quantities

• 2 cups (about 240g) all-purpose flour
• 1/2 cup (about 120 ml) lukewarm water
• 1/4 cup (about 60 ml) milk
• 1 tablespoon (about 15 ml) olive oil
• 1/4 teaspoon (about 1.5 g) salt
• 1 cup (about 100g) shelled unsalted pistachios, coarsely chopped
• 1/2 cup (about 60g) superfine sugar
• 1/2 cup (about 120 ml) heavy cream
• 1/2 cup (about 100g) unsalted butter, melted
• Powdered sugar, for dusting (optional)

Instructions

1. In a mixing bowl, combine the all-purpose flour and salt. Gradually add the lukewarm water, milk, and olive oil. Mix until a rough dough forms.

2. On a lightly floured surface, knead the dough for approximately 8-10 minutes until it is smooth and elastic. Cover it with a damp cloth and let it rest for around 30 minutes.

3. As the dough sits, chop the pistachios coarsely and combine them with the superfine sugar in a bowl. Set aside.

4. Once the dough has rested, portion it out into four even parts and round each part into a ball. Take one of the balls of dough and roll it out on a surface that has been lightly floured into an almost translucent circle, as thin as possible, nearly 12 inches in diameter.

5. Generously brush the rolled-out dough with melted butter. Evenly sprinkle one-quarter of the pistachio-sugar mixture over the dough. Drizzle with a bit of heavy cream.

6. Shape the dough into a rectangle by folding the sides over. Then fold the top and bottom toward the center to form a dough packet.

7. Preheat a non-stick skillet over medium heat. Put the folded pastry in the skillet, with the seam side down, and cook for 3-4 minutes on each side until golden brown and crisp.

8. Continue the process of rolling, filling, folding, and cooking with the leftover dough portions and fillings.

9. Once all the katmer pastries are prepared, cut each into quarters or halves before serving.

10. If you like, you can dust the dish with powdered sugar. Serve the dish warm for the best taste and texture.

Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Damp cloth
8. Rolling pin
9. Non-stick skillet
10. Pastry brush
11. Cooling rack
12. Optional: Sifter or fine-mesh sieve (for powdered sugar)

FAQ

• What is the texture of Katmer?Katmer is a pastry that is constructed in layers, giving it a crispy and flaky texture. The interior is rich and creamy, thanks to the plentiful butter and heavy cream that are used to make the filling, and there is a very satisfying crunch from the pistachios that are also included in the filling.
• Can I use salted pistachios?The overall saltiness of the pastry is best controlled by using unsalted pistachios. If you have only salted pistachios, reduce the salt in the dough.
• How do I ensure the dough is elastic?Work the dough well and allow it to rest for a minimum of 30 minutes before rolling it out. Letting it sit gives the gluten time to relax, which makes it easier to stretch.
• Can I prepare Katmer in advance?The Katmer can be best prepared by assembling the dish just before serving. Baking the Katmer just prior to service brings the best texture and flavor to this dish. That is not to say that you can’t do some work to get the Katmer ready ahead of time, though.
• Is there a substitute for superfine sugar?You can utilize regular granulated sugar; however, using superfine sugar allows it to dissolve far more quickly and evenly, which improves the texture.
• What can I use instead of heavy cream?A non-dairy option could use full-fat coconut cream, but you would experience a divergence in flavor and texture.
• How should Katmer be served?Katmer should be served warm, and it can be dusted with powdered sugar if you like it that way, but it’s not necessary. It is totally delicious on its own, paired with tea or coffee, as a breakfast or dessert option.

Substitutions and Variations

For a nuttier flavor and more fiber, you can substitute whole wheat flour for all-purpose flour.
Use almond milk or soy milk to substitute for regular milk to make the recipe free from dairy ingredients.
Olive oil can be substituted for coconut oil or melted butter for a richer taste.
Substitute coconut cream for heavy cream to get a non-dairy, slightly sweet alternative.
You can use cane sugar or coconut sugar in place of superfine sugar, but the texture and sweetness may be slightly different.

Pro Tips

1. Resting the Dough After kneading, give the dough enough resting time. This relaxes the gluten, making it easier to roll out thinly without springing back.

2. Rolling Technique For ultra-thin rolling, use a rolling pin with tapered ends, which offers better control and helps you achieve the thin, even layer needed for this pastry.

3. Filling Distribution Ensure the pistachio-sugar mixture is evenly spread to achieve a consistent flavor and texture in every bite. When drizzling the cream, use a spoon for better control so as not to oversaturate the dough.

4. Cooking Temperature Make sure the skillet is preheated well to medium heat. If it’s too low, the pastries can turn soggy instead of crisp; if too high, they can burn without fully cooking through.

5. Serving Tips Serve the katmer pastries immediately after cooking to enjoy their full crispiness and flavor. If you have to wait before serving, reheat them in the oven for a few minutes for a perfect crisp texture.