Easy Katmer (Turkish Pistachio Dessert)

Fold it’s delicious Turkish dessert prepared with ground pistachio and clotted cream. With this simple recipe using sheets of filo (or phyllo) dough, you can create crispy Turkish pastry in just minutes. Enjoy it with ice cream or as a sweet breakfast, just like the locals do.

On a summer trip to Istanbul last year, my stomach was fine. As someone who loves to eat, I couldn’t resist the temptation to savor the local flavors. Among the many dishes I tasted, one dessert stands out: Katmer.

I was so impressed by its taste that I brought home a bag of ground pistachio from Istanbul’s Spice Bazaar to recreate the magic in my kitchen. Take a bite and you’ll quickly understand why I can’t get enough.

What is Katmer?

Katmer is a simple but delicious Turkish pistachio pastry. It’s a crispy, pancake-like pastry made with thin layers of dough called phyllo (or filo) and filled with lots of ground pistachios and a special creamy thing called “Kaymak.”

It comes from Gaziantep in Türkiye and is a special type of Turkish sweet. People enjoy this delicious treat for breakfast because nuts provide energy and help you wake up. Many shops specialize in selling Katmer in the morning.

This flaky Turkish pistachio pastry is also a wedding tradition. The newlyweds eat Katmer together as their first meal after the wedding, starting their new life with something sweet.

Visiting a local Katmer shop is an experience, with bakers expertly rolling out filo pastry so thin it becomes almost transparent. Although mastering this technique at home may seem daunting, you can still enjoy this delicious Turkish dessert with my simple recipe.

Ingredients for Katmer

• Filo Sheets (Phyllo): If you freeze them, be sure to thaw them completely by leaving them in the refrigerator overnight. You should be able to separate each sheet of wire easily.
• Ground pistachio: For this recipe, finely ground pistachio is ideal. You can buy it online or get the desired consistency by blending the nuts with the sugar in a sturdy blender. Opt for unpeeled pistachios to get that vibrant green hue.
• Cream: This is a Turkish clotted cream and a main part of katmer preparation. If it is not available, you can replace it with English clotted cream or mascarpone.
• Sugar: For that touch of sweetness.
• Melted butter: It’s true, butter makes everything taste better! Be sure to use unsalted melted butter.

How to Make Katmer (The Easiest Way)

Prepare the Filo base (Phyllo).

• Brush with butter. Start by placing two sheets of yarn on your work surface. Lightly brush the entire surface with melted butter.
• Sprinkle of pistachio. Sprinkle about 2 tablespoons of ground pistachios evenly over the center area of ​​the filo pastry, making sure to leave the edges free.
• Sugar. Over this, sprinkle 1 tablespoon sugar evenly. Sprinkle the surface with about 2 tablespoons of Kaymak or clotted cream, using teaspoon amounts.

Fold and seal

• Fold and brush. Fold 1/3 of the filo sheet (phyllo) towards the center. Lightly brush the unbuttered side with more melted butter. Fold the other side the same way, forming a rectangular envelope. Gently pinch the seams to seal them.

Frying in a pan

• Brown in a pan with butter. Lightly butter a large non-stick pan and place over medium heat. Place the filo bag in the pan, seam side down, and brush the top with butter. Cook for about 2 minutes or until the base is golden and crispy.
• Cook until golden brown. Carefully turn and cook for a further 1-2 minutes until the other side is equally golden and flaky. Continue this process with the remaining envelopes.

Serving Tips

Once cooked, cut the shortcrust pastry pancake into the size you prefer and sprinkle with more chopped pistachios.

For maximum enjoyment, serve these crispy Turkish pancakes warm, alone, paired with vanilla ice cream, or dusted with powdered sugar for an alternative topping. Enjoy your delicious Turkish dessert!

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