Katmer. Turkish crunchy pancakes with clotted cream and pistachios
this delicious and easy to make Turkish crunchy pancakes with clotted cream and pistachios, Katmer, descended from Gaziantep, one of the areas of food must visit in Turkey. And crunchy, flaky Katmer funky first meal eaten by the bride and groom after their wedding night in Gaziantep. It tastes absolutely heavenly with famous thick global Gaziantep pistachios Turkish clotted cream, kaymak.
Put the little touches of clotted cream and mascarpone cheese or Turkish kaymak, across the sheet filo.
my copy of Katmer here uses a sheet filo pastry (you can use, paper-thin sheet YUFKA new Turkish sweets in Turkey) and clotted cream thick instead of kaymak, it is also not easy to find kaymak abroad (cheese mascarpone also gave good results). Replace it worked well in Katmer and presented pretty, candy with light with fresh fruit by the side. You can serve Katmer as part of the breakfast, dessert or as a remedy tea time.
Katmer, Turkish pancakes with crunchy peanuts and clotted cream, specialty Gaziantep.
I hope you enjoy Katmer, Afiyet Olsun,
Ozlem
- (4) a sheet of filo pastry, thawed (each sheet about 30 cm × 27 cm - 11 × 12 in)
- 30 ml / 2 tbsp. Melted butter unsalted
- 55 g / 2 oz. Coagulates, kaymak Turkish or mascarpone cheese
- 60 g / 4 tbsp. Finely crushed pistachios unsalted
- 30 ml / 2 tbsp. Sugar (brown sugar works very well)
- honey and fresh fruit to serve (optional)
- Take a sheet filo from the refrigerator 30 minutes before using to bring them to room temperature. If the freeze filo sheets, it is best to thaw in the refrigerator overnight and take out one hour before using to bring them to room temperature. Alternatively, you can take stock of frozen filo 2 hours before using it to bring them to room temperature.
- place two filo sheets on top of another on a dry surface (keep the rest of Philo Exchange under very wet towel that they will not dry out).
- leaving a margin of about 4 cm (1.5 in) around the edges and put little touches of clotted cream and mascarpone cheese or Turkish kaymak, across the sheet filo.
- sprinkle finely crushed pistachios and sugar evenly over the cream.
- Put the remaining 2 filo sheet on top. The edges of the top sheet filo brush with 1 tbsp. Of melted butter. Wet your hands and fold on each side of the pie (approximately 2 cm / 1) to make the piece. Seal edges with wet hands and melted butter and Hon.
- Coat the remaining 1 tbsp. Melted butter on a large, non-stick frying pan, over medium heat.
- Philo Place a piece in the pan (with the edges wrapped down) and cook for 2 minutes, because they will get a gold.
- Turn the pancake gently (tbsp help) and cook for another 1.5 minutes or until golden.
- katmer warm serving platter with a little honey (if desired) and crushed pistachios on. A bowl of fresh fruit and complements aside very beautiful katmer.
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