Katmer Turkish Pistachio Pastry Dessert Recipe

This recipe totally has me hooked because it’s like a delightful fusion of crispy, buttery layers with a heavenly pistachio crunch that instantly transports me to a cozy brunch with friends. Plus, the simple process of crafting each piece feels like a little self-care ritual that turns my kitchen into a fun and creative space.

Creating delicious desserts is my passion, and one of my favorites to prepare is Katmer. This Turkish pastry has a sweet, nutty filling made from 1 cup of finely chopped unsalted pistachios and 1/2 cup of granulated sugar.

The two combine for a barely sweet, utterly nutty contrast to the Katmer’s almost crepe-like layers. The dough is made from 2 cups of all-purpose flour, 1/2 teaspoon of salt, and only enough water to hold everything together.

The Katmer is topped off with a decadent mixture of 1 cup heavy cream and 1/2 cup of melted butter before baking.

Ingredients

In the context of pastry, all-purpose flour serves dual essential roles: it is the fundamental building material that gives the pastry its structure, and it supplies the carbohydrates that are the basis of the pastry’s taste and texture.

Pistachios without added salt: Provide a concentrated taste; are a source of wholesome fats and splendid protein.

Sugar in granules: Sweetens the pastry, balancing the savory and nutty tastes.

Whipping cream: Whipping cream creates a luscious, creamy texture; it adds richness.

Butter, having no salt, boosts the flavor while lending moisture to the dough.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup lukewarm water
• 1 cup unsalted pistachios, finely chopped
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1 tablespoon sunflower oil or other neutral oil

Instructions

1. In a big mixing bowl, combine 1 pound (4 cups) of all-purpose flour with 1 teaspoon of salt. Stir together. Gradually add 1 ½ cups of lukewarm water to the bowl, mixing by hand until a soft dough comes together. Knead the dough for 8-10 minutes, working it until smooth and elastic.

2. Separate the dough into 6 equal parts. Roll each part into a ball, cover with a damp cloth, and let rest for 30 minutes.

3. As the dough rests, combine the finely chopped pistachios with the granulated sugar in a different bowl. Reserve this mixture for later use.

4. On a surface lightly dusted with flour, take a piece of dough and roll it out to the maximum thinness possible. Give it a shape somewhere between circle and rectangle.

5. Melted butter should be brushed onto the rolled-out dough, ensuring that it is spread evenly across the entire surface.

6. Put a large amount of the mixture of sugar and pistachios over the buttered dough.

7. Pour a small amount of heavy cream over the pistachios to make up for the richness that was lost when they were replaced by the low-fat pepitas.

8. Make a square or rectangular package with the dough, covering the filling and ensuring the filling is inside all the way. Press down lightly to flatten the package.

9. In a large non-stick skillet, over medium heat, warm a tablespoon of sunflower oil. Place the katmer in the skillet and cook for about 3-4 minutes on each side until golden brown and crispy.

10. Take out of the skillet, allow to cool slightly, then slice into portions and serve warm, optionally garnished with additional cream or ground pistachios.

Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or dough whisk
5. Clean kitchen towel or damp cloth
6. Additional mixing bowl
7. Cutting board
8. Sharp knife
9. Rolling pin
10. Pastry brush
11. Flat work surface for rolling dough
12. Non-stick skillet
13. Spatula
14. Stove or cooktop

FAQ

• What is Katmer?A traditional Turkish pastry, Katmer is flaky and often filled with pistachios and cream, usually relished as a breakfast or dessert delicacy.
• Can I use a different type of nut instead of pistachios?Although pistachios are customary, you can replace them with other nuts, such as walnuts or almonds, even though the flavor will vary.
• What is the purpose of sunflower oil in the recipe?Maintaining softness and pliability in the dough is the key to forming the layers of a pastry. Sunflower oil can help with this, and it’s one reason why we use sunflower oil (and no butter) in our Baklava.
• Is it possible to make Katmer ahead of time? Yes, you can prepare the dough and filling in advance. Assemble and bake just before serving for optimal freshness and flakiness.
• Can I use store-bought phyllo dough instead of making my own?Follow these steps to make a quick and easy spanakopita:

  1. Use phyllo dough. It may seem like a labor-intensive thing to make, but you can purchase thawed phyllo dough from a store, and it’s that dough that will give you the flaky layers of a spanakopita.

  2. Ensure the dough is thawed and handle it beautifully.

  3. Prevent tearing.

• What is the best way to serve Katmer?Warm katmer is an optimal serving. For an extra boost of flavor, serve it with a dollop of clotted cream or a scoop of vanilla ice cream on the side.
• How should Katmer be stored if there are leftovers?Leftover food should be put in an airtight container and stored at room temperature for no more than two days. When you are ready to eat, reheat it in the oven.

Substitutions and Variations

For all-purpose flour, use 2 cups of whole wheat flour instead, and you’ll get a nutty flavor in your baked goods.
Substitute 1 cup of unsalted walnuts or almonds for 1 cup of unsalted pistachios.
In place of 1/2 cup of granulated sugar, use 1/2 cup of honey or maple syrup; however, the texture may vary slightly and not be as perfect.
Use 1 cup of full-fat coconut milk in place of 1 cup of heavy cream for a dairy-free alternative.
Instead of using unsalted butter, use 1/2 cup of clarified butter (ghee) or a plant-based butter alternative.

Pro Tips

1. Resting the Dough Make sure to let the dough rest for at least 30 minutes after kneading. This allows the gluten to relax, making it easier to roll out very thin and preventing it from springing back.

2. Rolling the Dough Use a rolling pin to achieve a paper-thin sheet of dough. The thinner the dough, the crispier the final result will be. If you have trouble rolling it out, let it rest for another few minutes and try again.

3. Butter Application Ensure the melted butter is evenly brushed over the entire surface of the rolled-out dough. This step is crucial for achieving a flaky and rich pastry.

4. Filling Distribution When spreading the pistachio-sugar mixture and pouring cream over the dough, make sure to distribute it evenly. This ensures consistent flavor and texture throughout each bite.

5. Cooking Technique When cooking the katmer in the skillet, maintain medium heat to ensure the dough cooks through and turns golden brown without burning. Adjust the heat as necessary during cooking to prevent scorching.