Katmer is delicious and easy to make Turkish crunchy pancakes with pistachios and clotted cream. The Turkish dessert hails from Gaziantep. By the way, the city is one of the must-visit gastronomic regions in Turkey. What’s more, the crunchy, flaky Katmer is traditionally the first meal after wedding night in Gaziantep. So, the bride and the groom eat the katmer just following their wedding. It tastes absolutely heavenly with Gaziantep’s world-famous pistachios and the thick Turkish clotted cream, kaymak.
As for the sheets to use, in the version here of Katmer, we recommend you to use filo pastry sheets. You can use the fresh, paper-thin Turkish yufka pastry sheets in Turkey. Moreover, we also recommend you use thick clotted cream instead of kaymak. Because it is not easy to find kaymak abroad. You might consider using mascarpone cheese, which can also give good results. So, the substitution worked well in Katmer and further, made a lovely, light dessert with fresh fruit by the side. Thus, you can serve Katmer as part of breakfast, dessert or as a tea time treat.
Hopefully, you will love our recipe for the Turkish dessert katmer. Meanwhile, we would like you to share your comments with us at the end of this post.
Ingredients for Katmer
- 4 sheets of filo pastry, thawed (each sheet about 30 cm x 27 cm – 11 in x 12 in)
- 30 ml / 2 tbsp. melted unsalted butter
- 55 gr / 2 oz. clotted cream, Turkish kaymak or mascarpone cheese
- 60 gr / 4 tbsp. finely crushed, unsalted pistachios
- 30 ml / 2 tbsp. sugar (brown sugar works well too)
- Honey and fresh fruit to serve (optional)
What is the Easiest Way for Home-Made Turkish Dessert Katmer?
First, take the filo sheets out of the fridge 30 minutes prior using to bring to room temperature. If filo sheets are frozen, it is best to thaw in the fridge overnight and take out 1 hour prior using to bring to room temperature. Alternatively, you can take out the frozen filo sheets 2 hours prior using to bring to room temperature. Secondly, place two filo sheets on top of another on a dry surface (keep the rest of the filo sheets under a damp towel so that they won’t dry out).
Later on, leave a margin of about 4 cm (1.5 in) around the edges and place little dabs of the clotted cream, mascarpone cheese or Turkish kaymak, all around the filo sheet. Afterwards, sprinkle the finely crushed pistachios and sugar evenly over the cream. And then, place the remaining 2 filo sheets on top. Brush the edges of the top filo sheet with 1 tbsp. of melted butter. Wet your hands and fold over each side of the pasty (about 2 cm / 1 in) to make a parcel. Seal the edges with your wet hands and the brushed melted butter.
Following Steps to Make Katmer
First, you need to coat the remaining 1 tbsp. melted butter around a large, non-stick frying pan, over medium heat. Place the filo parcel into the pan with the wrapped edges down and cook for 2 minutes, as it will get golden. Turn the pancake over gently with the help of a large spatula and cook for another 1,5 minutes. In other words, until it gets golden. And finally, serve katmer warm. And if you wish, you can serve it with little honey and crushed pistachios over. The bowl of fresh fruit aside complements katmer beautifully, too.