Curious about a delicious Turkish snack and curious about how to make it? Let Mama Fatma accompany you on this amazing journey! Katmer is a pastry that reflects Turkish creativity, with roots dating back to Ottoman times. Pistachio, clotted cream, sugar and other ingredients are stuffed into the thin dough, creating an exquisite taste. Each serving is packed with a blend of flavours and a whopping 450 calories. It takes about 60 minutes total to prepare and cook. With Mama Fatma‘s tips and tricks, you’ll be sure to create exquisite Katmers that will leave your taste buds wanting more. Enjoy the delicious charm of Turkish cuisine and the magic of Katmer with Mama Fatma‘s favorite recipes.

What is Katmer and what is it made of?

Indulge in the charm of the popular Katmer dessert, which is made from a thin layer of crispy dough. Mama Fatma‘s recipes offer unique and delicious flavours you won’t find anywhere else. Enjoy the classic mix of pistachio and clotted cream, or discover other delicious variations. For vegans, Mama Fatma offers delicious vegan Katmer options. For something a little different, try the meat-filled Katmer. You can enjoy attractive contrast. Experience the magic of Katmer. Visit Mama Fatma for an unforgettable culinary experience.

Katmer dessert

Ingredients in Katmer

To make a delightful batch of Katmer, you will need the following ingredients:

500 grams of Yufka dough (thin Turkish pastry sheets) or phyllo dough

200 grams of unsalted butter, melted

1 cup ground pistachios

1/2 cup granulated sugar

1/2 cup clotted cream (optional, but traditional)

Powdered sugar for dusting

How to make Katmer?

Creating Katmer is a labour of love that requires attention to detail and precision. Here’s a step-by-step guide on how to make this delectable pastry:

  1. Prepare the Filling: Begin by mixing the ground pistachios and granulated sugar in a bowl. This mixture will form the sweet and nutty filling that gives Katmer its distinctive flavour.
  2. Layer the Dough: Lay one sheet of Yufka dough on a clean, flat surface and brush it evenly with melted butter., Stacking five layers of Yufka dough on top of each other, and brush each layer with butter. The butter adds a rich while creating the flaky and crispy texture that is special to Katmer.
  3. Add the Filling: Spread the prepared pistachio and sugar mixture over the top of the buttered Yufka dough evenly. For a special touch, add dollops of clotted cream across the dough. The clotted cream enhances the creaminess of the filling and contrasts the crispiness of the Katmer.
  4. Fold the Dough: Gently fold the sides of the stacked Yufka dough towards the center, creating a square shape that fully traps the filling. Press gently to secure the layers and ensure the filling stays in during the cooking process.
  5. Flatten the Dough: Carefully roll out the folded dough using a rolling pin to ensure it is evenly flattened and the filling is evenly distributed throughout.
  6. Cook the Katmer: Heat a large non-stick pan over medium heat and brush it with some melted butter. Carefully transfer the flattened Katmer into the pan and cook each side until golden brown and crispy. This should take about 3-4 minutes per side. The butter in the dough will create sizzling sound, creating a delightful aroma as the pastry cooks to perfection.
  7. Serve: Once cooked, remove the Katmer from the pan and let it cool slightly. Before serving, dust the top with powdered sugar, adding sweetness and a lovely presentation to this delectable dessert.

how to make katmer

Serving Suggestions for Katmer

Katmer is best enjoyed fresh and warm, and there are various delightful ways to serve this Turkish pastry:

  • Classic Katmer: Serve the whole pastry on a decorative plate and cut it into wedges when serving. This presentation richens the beautiful layers of the flaky pastry and the nutty filling.
  • Katmer with Turkish Tea or Coffee: Pair a slice of Katmer with a traditional cup of Turkish tea or coffee. The combination of the flaky pastry and the warmth of the beverage creates a delightful experience. You can also try it with milk and enjoy the warmth and smoothness of this combination.
  • Katmer with Ice Cream: For a decadent twist, serve Katmer alongside a scoop of your favorite ice cream flavor. The contrasting temperatures and textures make for a satisfying and indulgent dessert.
  • Katmer with Fresh Fruits: Accompany Katmer with a side of fresh seasonal fruits, such as strawberries, cherries, or figs. The sweetness of the fruit complements the nut flavors of the Katmer’s filling.

How to Store Leftovers?

If you find yourself with any leftover Katmer, you can preserve it with proper storage:

  • Short-Term Storage: If you plan to consume the leftovers within a day or two, store the Katmer in an airtight container at room temperature. The flaky pastry may lose some of its crispiness, but it will still retain its delicious taste.
  • Long-Term Storage: To extend the shelf life of Katmer, you can freeze the pastry. Wrap individual portions in plastic wrap or aluminum foil, then place them in an airtight container or freezer bag. Frozen Katmer can be enjoyed for up to three months.
  • Reheating Frozen Katmer: When you’re ready to enjoy the frozen Katmer, let it thaw in the refrigerator overnight. Reheat it in a preheated oven at 350°F (175°C) for 10-15 minutes or until it becomes warm and slightly crispy again.

Katmer with kaymak

Frequently Asked Questions (FAQ)

  1. Are Katmers made exclusively from pistachios?

Although the classic Katmer recipe uses pistachios as the main filling, there are variations to this dessert. Some versions include different types of nuts, such as walnuts and almonds, and different fillings, such as Nutella.

  1. Can I add flavorful ingredients to my Katmer to cook with?

Traditionally, Katmer is a sweet dessert, but some imaginative chefs have experimented with savory fillings such as cheese and herbs. These savory variations contrast beautifully with the pie crust and offer a unique twist on the classic sweet Katmer.

  1. Is Katmer suitable for special dietary needs, such as gluten-free and dairy-free diets?

Traditional Katmer recipes include wheat-based Yufka dough and clotted cream, but there are also ways to cater for special dietary needs. For gluten-free options, try alternative flour or gluten-free Yufka dough. In a dairy-free diet, cream can be replaced with plant-based alternatives such as coconut cream or almond cream. With a little creativity and adaptability, Katmer can be enjoyed by people with different dietary preferences.

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Irmik Helvasi