Make Katmer, a luscious Turkish pistachio pastry dessert, with this easy recipe using filo (phyllo) pastry sheets, ground pistachio, and clotted cream (kaymak). Enjoy it as a decadent dessert with ice cream or as a sweet breakfast.
On a summer trip to Istanbul I fell in love with Katmer, a crisp, buttery pastry filled with pistachio and clotted cream. I brought home ground pistachios from the Spice Bazaar and worked to recreate the same crunchy, creamy combination in my kitchen. This easy version uses store-bought filo so you can enjoy the taste of Gaziantep at home without the effort of stretching dough paper-thin.
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What is Katmer?
Katmer is a simple and delightful Turkish pastry from Gaziantep. Layers of thin filo are filled with finely ground pistachios and dollops of kaymak (Turkish clotted cream), then pan-fried until the exterior is golden and crisp while the filling stays creamy. It’s commonly enjoyed for breakfast in Turkey—many morning bakeries specialize in it—and it also appears in some wedding traditions where the newly married couple share a piece.
Traditional katmer uses extremely thin, nearly transparent dough pulled by experienced bakers. At home, using thawed store-bought filo makes the pastry accessible while still delivering the nutty, buttery, creamy flavors that make katmer so irresistible.
Ingredients Needed
- Filo (phyllo) sheets: Thaw frozen filo in the refrigerator overnight so sheets separate easily.
- Ground pistachio: Finely ground pistachios give the best texture and vivid green color. You can buy them or pulse shelled pistachios with a little sugar in a food processor.
- Kaymak: Turkish clotted cream is traditional. If unavailable, use English clotted cream or mascarpone as a substitute.
- Sugar: Adjust to taste; a small amount balances the rich cream and nuts.
- Melted unsalted butter: For brushing the filo so the pastry fries crisp and golden.
How to make Katmer
Prepare the filo base
- Brush with butter: Lay two filo sheets flat and lightly brush the surface with melted butter to prevent tearing and add flavor.
- Sprinkle pistachio: Scatter about 2 tablespoons of ground pistachio down the center, keeping the edges clear so you can fold.
- Add sugar and kaymak: Sprinkle 1 tablespoon of sugar over the pistachios, then dot with roughly 2 tablespoons of kaymak in small spoonfuls.
Fold and seal
- Fold into an envelope: Fold one third of the filo toward the center, brush the exposed area with butter, then fold the other side over to form a rectangular packet. Pinch the seams gently to seal and brush the top with more butter.
Pan-fry
- Cook in butter: Heat a large non-stick skillet over medium heat and add a little butter. Place the filo envelope seam-side down and cook about 2 minutes until the base is golden and crisp.
- Flip and finish: Turn the packet and cook another 1–2 minutes until both sides are crisp and evenly browned. Repeat with the remaining parcels.
How to enjoy Katmer
Slice the warm pastry into portions and sprinkle extra crushed pistachios on top. Serve immediately for the best texture—paired with vanilla ice cream, a dusting of powdered sugar, or simply on its own. The contrast of the crisp filo and the rich, creamy interior is what makes katmer so satisfying.
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Easy Katmer (Turkish Pistachio Pastry Dessert)
Ingredients
- 6 sheets frozen filo or phyllo, thawed
- 4 tbsp melted butter
- 6 tbsp kaymak (or clotted cream)
- 6 tbsp ground pistachio, plus extra for garnish
- 3–6 tbsp sugar (to taste)
Instructions
- Place two filo sheets on your work surface and brush lightly with melted butter. Sprinkle about 2 tablespoons ground pistachio down the center, leaving edges clear. Add 1–2 tablespoons sugar and dot with small spoonfuls of kaymak.
- Fold one third of the filo toward the center, brush the exposed area with butter, then fold the other side over to make a rectangular envelope. Pinch seams gently and brush the top with more butter.
- Heat a non-stick skillet over medium heat with a little butter. Place the filo envelope seam-side down and cook about 2 minutes until golden and crisp. Flip and cook 1–2 minutes more until both sides are golden. Repeat with remaining packets.
- Slice warm, sprinkle with extra crushed pistachios, and serve—optionally with vanilla ice cream or a dusting of powdered sugar.
Easy Katmer (Turkish Pistachio Pastry Dessert)
Ingredients
- 6 sheets filo (phyllo), thawed
- 1/2 cup ground pistachio
- 3–6 tbsp sugar (adjust to taste)
- 6 tbsp kaymak (or clotted cream)
- 4 tbsp melted butter
Instructions
- Prepare the filo base by placing two sheets and brushing with melted butter. Add ground pistachio to the center, sprinkle sugar, and dot with kaymak.
- Fold one third in toward the center, butter the exposed area, then fold the other side to form an envelope. Pinch to seal and brush the top with butter.
- Pan-fry in a lightly buttered non-stick skillet over medium heat. Cook seam-side down until golden and crisp, flip and cook the other side until golden. Repeat with remaining packets.
- Serve warm, sprinkle with extra pistachio, and pair with ice cream or powdered sugar if desired.