Turkish · dessert

Katmer (Pistachio and Clotted Cream Pastry)

Katmer (Pistachio and Clotted Cream Pastry) reads richness 6.5, sweetness 5.9 and nutty 5.4 on Palate's 0–10 flavor X-ray — a Turkish dessert, about 1 hr 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 6.5 · Sweetness 5.9 · Nutty 5.4 · Salinity 3.6 · Umami 2.0 · Earthy 1.9 · Bitterness 1.4 · Floral 0.8 · Fruity 0.6 · Herbaceous 0.6

What's in it (9)

Time & effort: about 1 hr 33 min (33 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 212.9 kcal, 6 g protein, 9.9 g fat, 35.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Mix the flour and salt, add the warm water and the sunflower oil, and knead 8 to 10 minutes until you have a slack, very smooth dough that no longer sticks to the bowl. It should feel softer than bread dough.
  2. Divide into four balls, oil them lightly, cover, and rest at room temperature for 1 hour. This rest is what lets the dough be pulled thin enough to read through; a rushed dough tears.
  3. Dust a large smooth surface generously with cornflour — not flour, which makes the pastry tough. Flatten a ball, then work outwards with the backs of your hands and finally by lifting and letting gravity pull, until the sheet is roughly 60 cm across and translucent. A few small holes are normal.
  4. Spread a quarter of the kaymak in a 12 cm square in the centre, scatter over a quarter of the ground pistachios and a quarter of the sugar. Buy the pistachios whole and green from a Turkish grocer and grind them yourself — the pre-ground ones are pale and taste of nothing.
  5. Fold the four sides of the sheet over the filling like an envelope to make a square parcel about 15 cm across, then fold the thin overhanging skirts under. You should have many fine layers on top and beneath.
  6. Heat a heavy griddle or flat pan over medium heat and brush with a little of the melted butter. Cook the katmer 3 to 4 minutes a side, brushing with butter as you turn, until the layers are blistered gold and the cream inside is just molten.
  7. Cut into squares and eat immediately — in Gaziantep this is breakfast, and it does not survive being kept.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.