Turkish Flaky Sweet Pastry with Pistachios and Cream
Katmer
Katmer is an ultra-thin, buttery pastry that's crispy on the outside and melts in your mouth with layers of sweet cream and crushed pistachios. This golden, flaky dessert looks like delicate tissue paper folded into a square, creating beautiful layers when baked. It's the perfect indulgent treat that showcases the art of Turkish pastry-making with its impressive technique and rich flavors.
Ingredients
Instructions
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Make the dough
Mix flour and salt in a large bowl, then gradually add warm water and oil. Knead on medium speed for 8-10 minutes until the dough becomes smooth and elastic, feeling slightly sticky but not wet. The dough should spring back when pressed with your finger. Do not add extra flour as this will make stretching difficult.
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Rest the dough
Divide dough into 6 equal portions and shape into smooth balls. Cover with damp cloth and rest at room temperature for 45-60 minutes until the dough feels very soft and pliable when gently pressed. The surface should look smooth without any dry spots. Do not skip this resting time as it's essential for stretching.
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Prepare clarified butter
Melt butter in a small saucepan over low heat for 5-8 minutes, skimming off white foam as it forms. Continue cooking until the liquid becomes clear and golden with milk solids settled at the bottom. The clarified butter should have a nutty aroma and clear appearance. Do not let it brown or burn.
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Make pistachio filling
Grind pistachios in a food processor on high speed for 2-3 minutes until very finely ground but not paste-like. Mix with powdered sugar and cornstarch until well combined. The mixture should feel slightly sandy and hold together when pinched. Do not over-process into a paste as texture is important.
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Stretch the dough
On a large floured surface, roll each dough ball thin, then gently stretch with hands from the center outward over medium heat for 10-15 minutes until paper-thin and translucent. You should be able to read through it. The dough should stretch to about 60cm diameter without tearing. Do not rush this process or force the stretching.
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Layer and fill
Brush the stretched dough generously with clarified butter using a pastry brush. Spread 2-3 tablespoons each of clotted cream and pistachio mixture over half the surface, leaving edges clear. The filling should be evenly distributed but not too thick. Do not overfill or the katmer will leak during baking.
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Fold and shape
Fold the dough over the filling to create a half-moon, then fold again to make a triangle or square shape. Gently press edges to seal, being careful not to squeeze out the filling. The final shape should be compact but not tightly pressed. Do not make the folds too tight as the pastry needs room to crisp.
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Bake the katmer
Preheat oven to 200°C and place katmer on parchment-lined baking sheet. Brush tops with remaining clarified butter and bake for 15-20 minutes until golden brown and crispy. The pastry should sound hollow when tapped and be deeply golden all over. Do not open oven door frequently as this affects crisping.
Tips
Cooking Tips
Keep the stretched dough covered with slightly damp towels while working with others to prevent drying. The key to paper-thin dough is patience - let the gluten relax fully before stretching and work slowly from the center outward.
Alternatives
If clotted cream is unavailable, substitute with thick mascarpone cheese mixed with a tablespoon of heavy cream. The texture will be slightly different but still delicious. You can also use chopped walnuts instead of pistachios for a more economical version.
Serving & Storage
Serve katmer immediately while warm and crispy, cut into portions with a sharp knife. Traditionally accompanied by strong Turkish tea. Leftovers can be stored in the refrigerator for 2 days and re-crisped in a 180°C oven for 5-8 minutes before serving.
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