Antep Katmer with Maraş Ice Cream: Warm Crisp & Cold Stretch Step-by-step instructions

Before you start

Before starting, ensure the yufka dough is fully thawed if frozen, and keep it covered with a damp towel to prevent drying. Measure all ingredients and have them within reach. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the clarified butter by melting and skimming any solids. If using store-bought kaymak, bring it to room temperature for easier spreading, but keep the ice cream in the freezer until ready to serve.

Instructions

Stretch and Fill

1. 1Stretch and Fill the Dough
   Lay one sheet of yufka on a clean, dry surface. Brush the entire sheet lightly with melted clarified butter. Using your hands, gently stretch the dough from the center outward until it becomes translucent and very thin, almost see-through. Work carefully to avoid tearing; if a small tear appears, press it back together. Repeat with the remaining sheets, one at a time, brushing each with butter as you go. Keep the unused sheets covered with a damp towel to prevent drying.
   Look for The dough should be thin enough to see your hand through, yet still hold together without holes.
   Tip Stretch slowly and evenly; if the dough resists, let it rest for a minute before continuing.
2. 2Add the Cream and Pistachio Filling
   Spoon thick mounds of kaymak across the center of the stretched dough, leaving a border around the edges. Sprinkle the ground pistachios evenly over the kaymak, then dust with the granulated sugar. Spread the filling gently with a spatula, keeping it in a neat rectangle about 4 inches wide and 6 inches long. Do not overfill; the dough should be able to fold over the filling without tearing.
   Look for The filling should be thick and creamy, with pistachios and sugar evenly distributed.
   Tip Keep the filling in the center; excess moisture can make the dough soggy.

At the end of this phase, you should have four thin, translucent sheets of dough, each brushed with butter and topped with a neat rectangle of kaymak, pistachios, and sugar.

The dough should be pliable but not sticky, and the filling should be centered with a clean border. If any tears appear, patch them gently. The filled packets should look like neat parcels ready for folding.

Fold and Bake

3. 3Fold into a Neat Envelope
   Fold the edges of the dough over the filling, one side at a time, to form a neat square envelope. Press the edges gently to seal, but do not stretch the dough over the filling. Brush the top of the folded packet with more melted clarified butter. Place the katmer on the prepared baking sheet. Repeat with the remaining dough and filling to make four packets total.
   Look for Each packet should be a tidy square, with the filling fully enclosed and the top glistening with butter.
   Tip Fold the dough loosely; a tight wrap can tear during baking.
4. 4Bake Until Golden and Puffed
   Heat the oven to 425°F (220°C). Place the baking sheet with the katmer packets in the oven and bake for 8 minutes, until the tops are puffed, golden brown, and crackling. The dough should be crisp and blistered in spots. Do not open the oven during the first 6 minutes of baking, as the steam inside helps the layers puff. After 8 minutes, remove the sheet from the oven and let the katmer rest on the baking sheet for 1 minute.
   Look for The katmer should be deeply golden, with visible layers and a crackling sound when touched.
   Tip If the tops brown too quickly, tent loosely with foil for the last 2 minutes.

After folding and baking, the katmer should be golden brown, puffed, and visibly layered. The tops should be blistered and crackling, and the edges should be crisp. The filling should be hot and slightly oozing from the seams, but not burnt. The aroma of butter and pistachios should fill the kitchen. Let them cool for 1 minute before proceeding.

Top and Serve

5. 5Top with Maraş Ice Cream
   Working quickly while the katmer is still warm, place a thick slice of Maraş dondurma on top of each katmer square. The ice cream will begin to melt slightly against the warm pastry, creating a creamy contrast. Dust with a little extra ground pistachios if desired (optional, not in the video). Serve immediately, cutting through the crisp layers with a pizza cutter or sharp knife so the filling oozes out.
   Look for The ice cream should be cold and stretchy, contrasting with the warm, crisp katmer.
   Tip Have the ice cream ready before the katmer comes out of the oven; it should be served within minutes.

With the ice cream on top, the katmer should look dramatic: the cold, pale ice cream contrasting with the warm, golden pastry. As you cut, the ice cream should stretch and the cream should ooze. The first bite should be a mix of crisp, warm pastry and cold, creamy ice cream. Serve immediately, as the ice cream will melt quickly.

Common mistakes

A common mistake is overfilling the katmer, which can cause the dough to tear or the filling to leak out during baking. Another is baking at too low a temperature, which results in a soggy, rather than crisp, pastry.

Do not skip the stretching step; it is essential for the thin, flaky texture. Finally, do not let the baked katmer sit for long before adding the ice cream, as it will lose its crispness. Serve immediately.

How to tell it’s done

The katmer is done when the top is deeply golden brown, puffed, and crackling to the touch. The layers should be visibly crisp, and a gentle tap should produce a hollow sound.

The filling should be hot and bubbling slightly, but not so hot that it burns the mouth. If a thermometer is used, the center should read at least 160°F (71°C) to ensure the cream is hot. Let it rest for 1 minute before topping with ice cream.