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Turkish katmer pistachio pastry

Turkish Katmer Pistachio Pastry

This Turkish katmer pistachio pastry is crisp, buttery, and loaded with crushed pistachios and soft cream. It’s simple to make at home and brings you the same sweet crunch you'd get from a traditional Turkish bakery.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Turkish
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 package filo pastry sheets thawed
  • 2 cups pistachios chopped
  • 1/3 cup sugar
  • 1 cup unsalted butter melted
  • 1 cup clotted cream or mascarpone
Honey for drizzling (optional)

Method
 

Prepare the pastry station
  1. Lay out the filo pastry sheets and cover them with a slightly damp towel so they don’t dry out.
  2. Heat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Layer the filo sheets
  1. Place one filo sheet on a flat surface and brush it lightly with melted butter.
  2. Sprinkle a handful of chopped pistachios mixed with sugar.
Top with another filo sheet.
  1. Repeat the butter and pistachio process until you have 4–6 layers.
Fold the pastry
  1. Fold the edges inward like a soft envelope so the pistachios stay inside.
  2. Brush the top with more melted butter.
Bake the katmer
  1. Place the folded pastry on your tray and bake for about 25–30 minutes, or until the top turns golden and crisp.
Add the cream
  1. Let it cool for 3–5 minutes.
  2. Spread or spoon clotted cream (or mascarpone) on top.
  3. Drizzle honey if you want extra sweetness.
Serve warm
  1. Slice into squares and enjoy while the pastry is still crisp and the cream is soft.

Notes

  • If your filo tears, don’t worry. Just brush a little butter on it and keep going.
  • Use fresh pistachios for the best flavor.
  • Serve right after baking for the crunchiest texture.