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Katmer; Turkish crunchy pancakes with pistachio and clotted cream

This delicious and easy to make Turkish crunchy pancakes with pistachios and clotted cream, Katmer, hails from Gaziantep, one of the must visit gastronomic regions in Turkiye. The crunchy, flaky Katmer is traditionally the first meal eaten by the bride and groom after their wedding night in Gaziantep. It tastes absolutely heavenly with Gaziantep’s world famous pistachios and the thick Turkish clotted cream, kaymak.

My (updated) version of Katmer here uses filo pastry sheets (you can use the fresh, paper thin Turkish yufka pastry sheets for baklava – baklavalik yufka – if you can get too) and thick clotted cream instead of kaymak, as it is not easy to find kaymak abroad (mascarpone cheese also gave good results). The substitution worked well in Katmer and made a lovely, easy and light dessert with with fresh fruit by the side. You can serve Katmer as part of breakfast, dessert or as a tea time treat, perfect with Turkish tea, cay.

I hope you enjoy Katmer, Afiyet Olsun,

5.0 from 1 reviews
Katmer; Turkish crunchy pancakes with pistachio and clotted cream
This delicious and easy to make Turkish crunchy pancakes with pistachios and clotted cream, Katmer, hails from Gaziantep, one of the must visit gastronomic regions in Turkey. It is delicious as part of breakfast, tea time treat or a light dessert with fresh fruit aside.
Recipe type: Turkish regional desserts
Cuisine: Turkish
Serves: 4-6
  • 6 sheets of filo pastry, thawed (each sheet about 480 mm x 256 mm) or baklavalik yufka
  • 70g unsalted butter, melted
  • 200g clotted cream, orTurkish kaymak
  • 65 g. unsalted pistachio kernels, finely chopped
  • 3 tbsp white granulated or brown sugar
  • Small bowl of water with a drizzle of oil, to secure the katmer parcels
  • 1 tbsp finely chopped pistachio kernels to decorate
  • Fresh berriies to serve aside - optional
  1. Take the filo sheets or baklavalik yufka out of the fridge 20 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. Place on a clean, dry surface and cover with a damp towel.
  2. Place a filo sheet near you and brush with the melted butter. Place another filo sheet on top and brush again with the melted butter.
  3. Place 4 tbsp of kaymak or clotted cream, as little dabs, in the middle of the sheet, within a 15 cm square frame. Leave a margin of about 5 cm on top and bottom of the long edges of the sheet with no filling. Sprinkle 2 tbsp finely chopped pistachios and 1 tbsp sugar evenly over the cream.
  4. Fold the bottom and top part of the filo sheets over the long edge of the filling; this will secure the filling. Brush this folded pastry with melted butter too.
  5. Now fold the right side of the buttered sheet over the filling, then fold the left side over on top, to make a 15 cm square parcel. Brush the top and sides of the katmer parcel with melted butter. Also dip another brush into the water & oil mixture and brush the edges of the parcel to seal, so that the filling stays secure.
  6. Make 2 more katmer parcels this way, using 2 filo sheets at a time.
  7. Brush a large, non-stick frying pan with melted butter and place the buttered side of katmer on the pan. Cook for 2 minutes, over medium to high heat. While cooking, brush the top side of the katmer with melted butter too. Once the bottom of katmer is golden, flip the katmer over carefully using a large spatula, let the other side cook for 1- ½ minutes over medium to high heat.
  8. Place the cooked katmer on a large serving plate, and cook the remaining katmer parcels this way, brushing both sides during cooking.
  9. Slice each katmer into six pieces, sprinkle finely chopped pistachio over and serve warm, perhaps with fresh berries and tea, cay at the side.

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15 Responses to Katmer; Turkish crunchy pancakes with pistachio and clotted cream

  1. Phil in the Kitchen November 30, 2015 at 11:21 pm #

    Lovely looking, simple and delicious. Love the idea of these as a dessert. Must be a bit messy to eat unless you’re careful – I’m rarely careful.

    • Ozlem Warren December 1, 2015 at 11:00 am #

      Many thanks for stopping by Phil, they really are easy to make and delicious – it is also a popular street food at home so it is quite casual with eating and a little flaky, but so lovely : ) Hope you enjoy it, Ozlem

  2. seniordogsabroad December 1, 2015 at 3:37 am #

    Özlem’ciğim, As Phil says, this sounds like a very simple and yummy dish. Question: If using yufka, is just one sheet more or less equivalent to two sheets of filo? They sell it in big rounds at our Friday market which I usually buy if making börek but I have to confess that I haven’t had the courage to make baklava or other deserts but this seems so simple, I’m tempted! (And I looove kaymak!) Kendine iyi bak ve ailene selamlar ve sevgilerimizle, xoxo J

    • Ozlem Warren December 1, 2015 at 10:58 am #

      Merhaba Jolee’cigim, thank you for your lovely note – yes, if you are using yufka, one round yufka sheet would be suffice, as they are so big, a bit like making the gozleme with yufka, wrapping like an envelope. I hope you enjoy this easy, delicious treat with that gorgeous kaymak; cok selam ve sevgilerimle, Ozlem xoxo

  3. Peris Spice Ladle December 1, 2015 at 4:07 am #

    A perfect dessert for the season, Ozlem. Just a tray of these crisp creamy treats would liven up a party:) great recipe. xxPeri.

    • Ozlem Warren December 1, 2015 at 10:55 am #

      Thank you dear Peri, it is a lovely treat for the festive season too, you are right : ) Many thanks for your kind note, Ozlem xx

  4. Alan December 1, 2015 at 6:04 am #

    . . what are you doing to me? You know I can’t eat this stuff! Oh, alright then, just one more piece!

    • Ozlem Warren December 1, 2015 at 10:55 am #

      It is indeed a treat Alan, and my version is lighter : ) Just one more piece and make sure you eat all that wonderful seasonal produce in Okcular too 🙂 Thank you so much for stopping by, Selam ve Sevgiler, Ozlem

  5. BacktoBodrum December 1, 2015 at 7:50 pm #

    I cheat a bit and put a single sheet of film on the bottom of a buttered waffle iron or machine, add ingredients and put another sheet on top with a bit of butter and put the lid down. As long and there isn’t too much filing, it’s a less fiddly operation. I’ve had cream all over my shoes a couple of times so I know now not to press to hard on the lid.

    • Ozlem Warren December 2, 2015 at 2:04 pm #

      Waffle iron is a good idea Back to Bodrum, thanks for the tip – do you make it with yufka or filo? I would have loved to have yufka, as it is much more managable; still, we enjoyed with filo too. Sevgiler, Ozlem x

  6. tutu August 13, 2017 at 3:41 pm #

    When do you cut it, before you put it in the pan or after?

    • Ozlem Warren August 18, 2017 at 3:36 pm #

      Merhaba, I cut after cooking, afiyet olsun, Ozlem

  7. Leandri October 22, 2020 at 5:21 pm #

    Hi. Im from south africa. Can i use a cultured cream too?

    • Ozlem Warren October 23, 2020 at 9:26 am #

      Merhaba, I haven’t worked with cultured cream, as long as it is quite firm, you can use it, hope you enjoy it, Afiyet Olsun, Ozlem


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