Antep Katmer with Buffalo Kaymak and Green Pistachios Tips, FAQ & printable recipe

Tips for success

For the best results, use high-quality buffalo kaymak if you can find it – it has a richer, more complex flavor than regular clotted cream. If you are using phyllo dough, make sure to keep it covered with a damp towel at all times, as it dries out quickly and becomes brittle.

Work quickly but gently, and brush each sheet with butter immediately before adding the filling. The butter not only adds flavor but also helps the layers separate and crisp up during baking.

The pistachios should be ground to a fine, powdery consistency, but not so fine that they become a paste. A few small pieces are fine and add texture. If you want a more intense pistachio flavor, you can toast the nuts lightly before grinding, but this is optional.

When folding the phyllo, do not worry if the edges are not perfect – the rustic look is part of the charm. Just make sure the filling is completely enclosed so it does not leak out during baking.

Variations

• Chocolate Katmer: Add 2 tablespoons of finely chopped dark chocolate to the filling along with the kaymak and pistachios. The chocolate melts into the cream for a richer, more indulgent version.
• Orange-Scented Katmer: Stir 1 teaspoon of orange blossom water into the kaymak before spreading. The floral aroma pairs beautifully with the pistachios and adds a fragrant twist.
• Spiced Katmer: Mix 1/4 teaspoon of ground cardamom into the pistachio-sugar mixture. The warm spice complements the cream and nuts, giving the katmer a subtle exotic flavor.
• Savory Katmer: Omit the sugar and use a savory filling of kaymak, crumbled feta, and fresh herbs like dill and mint. Bake as directed and serve with a drizzle of honey or pomegranate molasses.

Storage and make-ahead

Fridge

Assembled katmer packets can be refrigerated for up to 4 hours before baking. Cover tightly with plastic wrap to prevent drying.

Freezer

Unbaked katmer packets can be frozen for up to 1 month. Freeze on a baking sheet until solid, then transfer to a zip-top bag.

Reheat

Reheat baked katmer in a 350°F (175°C) oven for 5 to 7 minutes until crisp. Avoid microwaving.

Katmer is best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, place the katmer on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes, until crisp again. Avoid microwaving, as it will make the phyllo soggy.

You can assemble the katmer packets up to 4 hours ahead and keep them refrigerated, covered with plastic wrap. When ready to bake, brush the tops with a little extra melted butter and bake directly from the fridge, adding 2 to 3 minutes to the baking time. This is a great option for brunch entertaining, as you can have everything ready before guests arrive.

Serving ideas

Serve Antep Katmer warm, fresh from the oven, as the centerpiece of a Turkish-inspired breakfast or brunch. It pairs beautifully with a cup of strong Turkish tea or coffee, which cuts through the richness of the cream.

For a more substantial meal, serve it alongside a plate of fresh cucumbers, tomatoes, olives, and crusty bread. The contrast of the sweet, nutty pastry with the savory elements is delightful.

For dessert, katmer can be served with a scoop of vanilla ice cream or a drizzle of honey, though it is already sweet enough on its own. The presentation is stunning – the golden, blistered crust and the vivid green filling make it a showstopper on any table.

Cut it into triangles and arrange on a platter, and let guests help themselves. The flaky layers and molten center are best enjoyed immediately, so have everything ready before you cut.

Frequently asked questions

Recipe card

Antep Katmer with Buffalo Kaymak and Green Pistachios

Prep 30 minCook 10 minTotal 40 minServes 4

Ingredients

• 4 sheets paper-thin katmer phyllo (or yufka)
• 1/2 cup unsalted butter, melted
• 5 oz buffalo milk kaymak (clotted cream)
• 1/2 cup shelled green pistachios, finely ground
• 1/4 cup granulated sugar

Instructions

1. Lay one sheet of katmer phyllo on a clean, dry work surface. Brush the entire surface with melted butter, making sure to reach the edges. In a small bowl, mix the ground pistachios and granulated sugar. Set aside.
2. Spoon dollops of buffalo kaymak across the center of the buttered phyllo, leaving a border around the edges. Sprinkle the pistachio-sugar mixture evenly over the kaymak, covering it completely.
3. Fold the four edges of the phyllo over the filling, one at a time, to form a neat rectangular envelope packet. Press the seams gently to seal. Repeat with the remaining three sheets, brushing each with butter and filling as before.
4. Preheat the oven to 425°F (220°C). Place the packets on a buttered round copper pan or a heavy baking sheet. Bake for 10 minutes, until the phyllo is blistered and golden brown.
5. Remove the katmer from the oven and let it cool for 2 minutes. Using a pizza wheel or a sharp knife, cut each packet into 4 triangles. The filling will be molten and hot, so serve immediately.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

30 g

Fat

30 g

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