Pistachio Katmer

This is such a different, unique dessert. Sort of like a sweet gozleme, it is often 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!

Pistachio Katmer Parcles

Katmer

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 knobs of butter, melted

a knob butter, extra

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.

Spread or dot the kaymak over the filo pastry square. Then sprinkle the ground pistachio to taste over the top, followed by a sprinkling of the sugar.

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.

Melt a knob of butter in a large frypan. Add the katmer, bottom down. Leave to fry until golden brown, carefully flip it over.

When the katmer is golden brown on the front too, flip the katmer onto a plate, cut into squares, sprinkle liberally with extra crushed pistachios and serve immediately.