Turkish Katmer Recipe (Crunchy Pistachio Pancake) | Episode 532

11:30

Easy to make crunchy pancake filled with pistachios and kaymak (Turkish clotted cream).

SERVES: MAKES 4

PREP TIME: 15 M

COOK TIME: 10 M

TOTAL TIME: 25 M

Ingredients

4 sheets of filo pastry, thawed
150g unsalted butter, melted
8 tbsp kaymak (clotted cream or mascarpone)
8 tbsp finely ground unsalted pistachios
4 tbsp granulated sugar
1 tbsp more butter for cooking

Method

1. Place one sheet of pastry on a dry surface and brush with butter. Keep the rest of the filo sheets wrapped with a towel so that they won’t dry out.

2. Leave a margin around the edges and place little dabs of the clotted cream on filo sheet and sprinkle with about 1 tablespoon sugar and 2 tablespoons of the ground pistachios evenly over the cream.

3. Fold the four corners of the phyllo sheets inside and make an envelope shape.

4. Melt about 1/2 tablespoon butter in a pan over medium heat. Place the katmer to the pan, brush the top with butter and cook both sides for about 30-40 seconds or until golden brown. Repeat with remaining ingredients.

5. Serve katmer with pistachios on top and honey or clotted cream.

* To freeze the katmer: Wrap uncooked katmer with sheet of parchment paper and place in a plastic bag. You can freeze them for up to 14 days. Cook them while frozen.