Pistachio Katmer Parcles
Katmer
This is such a different, unique dessert. Sort of like a sweet gozleme, it is actually eaten for breakfast in Gaziantep, the region of its invention. It is a special treat for children, who will love to help you make it. Mind that little fingers don’t get burned though!
13 sheets of filo (baklavalık) pastry
1/3 cup kaymak or very thick cream
4-8 tablespoons crumbed pistachios, to taste
2 tablespoons sugar
2 knob of butter, melted
1 knob butter, extra
,.
Don't set your baking paper on fire, like I did.
Bad idea.
1 katmer serves 2 people. Or one very hungry person!
Serve with a glass of milk.
When done, sprinkle liberally with extra crushed pistachios and serve immediately.
Melt a knob of butter in a large frypan. Add the katmer, bottom down. Leave to fry until golden brown, carefully flip it over.
Fold each of the four corners of your square into the middle to form a smaller square. Brush the top of your katmer with melted butter.
Spread or dot the kaymak over the filo pastry square. Then sprinkle your ground pistachios over the top, followed by a sprinkling of the sugar.
Lay your triple thickness of filo pastry on a clean benchtop. Filo pastry usually comes in a rectangle shape, so trim your pastry into a square shape.
Yum.