Katmer

A Gaziantep breakfast pastry: paper-thin dough folded around kaymak, sugar and pistachios and cooked in butter until crisp. Best eaten hot.

Ingredients

• 250 g (2 cups) white flour
• 120 g (½ cup) water
• 3 g (½ tsp) salt
• 100 g butter
• 120 g shelled pistachios
• 150 g kaymak (clotted cream)
• 70 g (5 tbsp) sugar

Instructions

1. 1

   Knead the flour, salt and water for 8-10 minutes into a smooth, soft dough; divide into 4 balls, cover and rest for 30 minutes.

2. 2

   Pulse the pistachios in a food processor to a coarse crumb. Melt the butter over low heat.

3. 3

   Brush the work surface with melted butter; roll each ball out with a thin rolling pin, then stretch it by hand from the edges into a paper-thin sheet about 50 cm wide, and brush lightly with butter.

4. 4

   Spread a quarter of the kaymak over a 20x20 cm square in the center and sprinkle with a quarter of the sugar and pistachios.

5. 5

   Fold the four sides of the dough over the filling one by one to make a square parcel.

6. 6

   Heat a large skillet over medium heat, brush with a little butter and cook the katmer 2-3 minutes per side until golden and crisp. Repeat with the rest.

7. 7

   Brush the cooked katmer with the remaining butter, cut into quarters and serve hot.

Nutrition

Per serving