Katmer; Turkish crunchy pancakes with pistachios 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. 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.
Place little dabs of the clotted cream, mascarpone cheese or Turkish kaymak, all around the filo sheet.
My version of Katmer here uses filo pastry sheets (you can use the fresh, paper thin Turkish yufka pastry sheets in Turkey) 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, light dessert with with fresh fruit by the side. You can serve Katmer as part of breakfast, dessert or as a tea time treat.
Katmer, Turkish crunchy pancakes with pistachios and clotted cream, a specialty of Gaziantep.
I hope you enjoy Katmer, Afiyet Olsun,
Ozlem
- 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)
- 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.
- Place two filo sheets on top of another on a dry surface (keep the rest of the filo sheets under damp towel so that they won’t dry out).
- 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.
- Sprinkle the finely crushed pistachios and sugar evenly over the cream.
- 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.
- 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 (large spatulas help) and cook for another 1,5 minutes or until golden.
- Serve katmer warm, drizzled with a little honey (if you wish) and crushed pistachios over. Bowl of fresh fruit aside complements katmer beautifully too.