Antep Katmer: Crispy Phyllo with Kaymak & Pistachios Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a light hand when brushing the phyllo with butter—too much can make it soggy, while too little will prevent browning. Also, try to work quickly to keep the phyllo from drying out. If it cracks, simply press it back together; the butter and filling will help seal it.

When slicing the katmer, use a sharp pizza wheel or knife and apply even pressure to avoid crushing the layers. For a cleaner cut, score the top lightly before cutting all the way through.

Serve immediately, as the pastry will soften as it sits. If you have leftovers, reheat them in a hot oven to restore crispiness.

Variations

• Chocolate Katmer: For a chocolate twist, add a few tablespoons of finely chopped dark chocolate along with the pistachios and sugar. The chocolate will melt into the cream, creating a rich, gooey center. Adjust the sugar to taste, as chocolate adds its own sweetness.
• Rose and Pistachio: Infuse the clotted cream with a teaspoon of rose water before spreading. Sprinkle dried rose petals over the pistachios for a fragrant, floral note. This variation is especially elegant for special occasions.
• Honey and Walnut: Replace the pistachios with chopped walnuts and drizzle the filling with a tablespoon of honey before folding. The honey adds a deep, floral sweetness that pairs beautifully with the creamy kaymak.
• Savory Katmer: For a savory version, omit the sugar and use a mixture of crumbled feta, chopped spinach, and a pinch of black pepper. Bake as directed, and serve warm as a appetizer or light lunch.

Storage and make-ahead

Fridge

Store baked katmer in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Unbaked assembled katmer can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Bake from frozen, adding 5-7 minutes to the baking time.

Reheat

Reheat baked katmer in a 350°F (175°C) oven for 5-7 minutes until crisp and warm. Do not microwave.

Store leftover katmer in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (175°C) oven for 5-7 minutes until crisp and warm. Avoid microwaving, as it will make the pastry soggy. The filling may become more liquid upon reheating, but the flavor remains delicious.

You can assemble the katmer up to 2 hours ahead and keep it in the refrigerator, covered with plastic wrap. When ready to bake, add a few extra minutes to the baking time.

Alternatively, bake the katmer fully, let it cool completely, and store it in the refrigerator for up to 2 days. Reheat in a hot oven before serving.

Serving ideas

Serve Antep Katmer warm, ideally within minutes of baking, when the cream is molten and the pastry is at its crispiest. Cut into triangles and arrange on a platter, allowing the golden layers to show.

A dusting of powdered sugar or extra crushed pistachios on top adds a beautiful finish, though it's not necessary.

This pastry pairs wonderfully with a glass of Turkish tea or strong coffee. For a more indulgent breakfast, serve alongside fresh fruit or a dollop of extra kaymak.

It can also be enjoyed as a dessert, perhaps with a scoop of vanilla ice cream. The contrast of hot, crisp pastry and cold, creamy ice cream is simply divine.

Frequently asked questions

Recipe card

Antep Katmer: Crispy Phyllo with Kaymak & Pistachios

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 4 sheets paper-thin katmer phyllo (or yufka)
• 150 g clotted cream (kaymak)
• 100 g crushed green pistachios
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

Instructions

1. Lay one sheet of katmer phyllo on a clean, dry surface. Brush the entire surface with melted butter, using a pastry brush to coat evenly. Repeat with the remaining sheets, stacking them one on top of the other, brushing each layer with butter.
2. Spread the clotted cream (kaymak) evenly over the center of the buttered phyllo stack, leaving a border around the edges. Sprinkle the crushed pistachios and granulated sugar over the cream.
3. Fold the edges of the phyllo over the filling to form a neat rectangular envelope. Fold the bottom edge up, then the top edge down, and finally the sides inward, pressing gently to seal.
4. Place the folded katmer on a buttered baking sheet or round copper pan. Bake in a preheated oven at 425°F (220°C) for 10 minutes, until the top is blistered and golden brown.
5. Remove the katmer from the oven and let it cool for 2 minutes. Using a pizza wheel or sharp knife, cut the pastry into 4 triangles. Serve immediately while the cream is molten and the pastry is crisp.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

30 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.