Antep Katmer with Maraş Ice Cream: Warm Crisp & Cold Stretch Tips, FAQ & printable recipe

Tips for success

For the crispiest katmer, use clarified butter, which has a higher smoke point and less water than regular butter. This helps the dough brown evenly without becoming soggy.

When stretching the dough, work on a smooth, dry surface and pull gently from the center outward, rotating the dough as you go. If the dough tears, press it back together with your fingers; a small patch will not affect the final result.

The key to a successful katmer is the contrast between hot and cold. To ensure the ice cream does not melt too quickly, freeze the serving plates for 10 minutes before assembling.

Also, cut the ice cream into thick slices while it is still very cold, using a knife dipped in hot water. Serve the katmer immediately after topping with ice cream, and cut it at the table for the most dramatic effect.

Variations

• Chocolate Katmer: Add 2 tablespoons of finely chopped dark chocolate to the filling along with the pistachios. The chocolate will melt during baking, creating a gooey, rich center that pairs beautifully with the ice cream.
• Rose and Pistachio: Sprinkle 1 teaspoon of rose water over the kaymak before adding the pistachios. The floral aroma complements the nuts and adds a Middle Eastern twist. Reduce the sugar to 30 g to balance the sweetness.
• Honey Drizzle: After baking, drizzle the hot katmer with a teaspoon of honey before topping with ice cream. The honey caramelizes slightly and adds a deep, floral sweetness. Use a mild honey to avoid overpowering the pistachios.
• Spiced Katmer: Mix 1/4 teaspoon of ground cardamom and a pinch of cinnamon into the sugar before sprinkling over the kaymak. The warm spices enhance the nutty flavor and add a festive note, perfect for winter gatherings.

Storage and make-ahead

Fridge

Store leftover baked katmer in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until crisp.

Freezer

Unbaked katmer packets can be frozen for up to 1 month. Bake from frozen, adding 2-3 minutes to the cooking time. Do not freeze assembled katmer with ice cream.

Reheat

To reheat, place katmer in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Do not microwave, as it will become soggy.

Katmer is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

The ice cream should be stored separately in the freezer. Do not refrigerate the assembled dessert, as the ice cream will melt and the pastry will become soggy.

You can prepare the filled, unbaked katmer packets up to 4 hours ahead. Keep them covered in the refrigerator, but bring them to room temperature for 10 minutes before baking. The clarified butter and ground pistachios can be prepared a day in advance. The ice cream should be kept in the freezer until ready to serve.

Serving ideas

Serve the katmer warm, with the ice cream on top, and cut it into pieces with a pizza cutter or sharp knife. The contrast of hot and cold is the star, so do not let it sit.

A sprinkle of extra pistachios on top is a nice touch, but the video does not include it. Pair with strong Turkish coffee or tea to balance the sweetness.

For a more elegant presentation, place each katmer on a separate plate and add a small spoonful of kaymak on the side. The stretchy ice cream can be pulled into ribbons with a fork for a playful effect. This dessert is meant to be shared, so cut it into bite-sized pieces and let everyone grab a piece.

Frequently asked questions

Recipe card

Antep Katmer with Maraş Ice Cream: Warm Crisp & Cold Stretch

Prep 30 minCook 8 minTotal 38 minServes 4

Ingredients

• 4 sheets paper-thin Turkish baklava dough (yufka), thawed if frozen
• 150 g kaymak (Turkish clotted cream)
• 120 g finely ground Antep pistachios
• 40 g granulated sugar
• 40 g clarified butter, melted
• 1 thick slice Maraş dondurma (stretchy Turkish ice cream)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

45 g

Fat

35 g

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