Ply is a luscious Turkish dessert made with ground pistachio and clotted cream. With this easy recipe using filo (or phyllo) pastry sheets, you can create a crunchy Turkish pastry in minutes. Enjoy it with ice cream or as a sweet breakfast, just as the locals do.
During a summer trip to Istanbul last year, my stomach was in for a treat. As someone who loves to eat, I couldn’t resist indulging the local flavors. Among the many dishes I tasted, one dessert stood out – Katmer.
I was so smitten by its taste that I brought home a bag of ground pistachio from the Spice Bazaar in Istanbul to recreate the magic in my kitchen. Take a bite, and you’ll instantly understand why I couldn’t get enough of it.
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What is Katmer?
Katmer is a simple yet delightful Turkish pistachio pastry. It’s a crispy pastry, kind of like a pancake, made with thin layers of dough called phyllo (or filo) and filled with lots of ground pistachios and a special creamy thing called “Kaymak.”
It comes from Gaziantep in Turkey and is a special kind of Turkish treat. People enjoy this delicious treat for breakfast because the nuts provide energy and help wake them up. Many shops there specialize in selling Katmer in the morning.
This Turkish pistachio pastry is also a wedding tradition. The bride and groom eat Katmer together as their first meal after marrying, starting their new life with something sweet.
Visiting a local Katmer shop is an experience, with bakers skillfully stretching the filo dough so thin it’s nearly transparent. While mastering this technique at home might seem daunting, you can still enjoy this delicious Turkish dessert with my easy recipe.
Ingredients for Katmer
- Filo Sheets (Phyllo): If you freeze them, make sure to fully thaw them by leaving them in the refrigerator overnight. You should be able to easily separate each sheet of filo.
- Ground Pistachio: For this recipe, finely ground pistachio is ideal. You can purchase it online or achieve the desired consistency by blending the nuts with sugar in a robust blender. Opt for skinless pistachios to attain that vibrant green hue.
- Cream: This is a Turkish clotted cream and a main part of making katmer. If it’s unavailable, you can substitute it with English clotted cream or mascarpone cheese.
- Sugar: For that touch of sweetness.
- Melted Butter: It’s true, butter makes everything better! Make sure to use unsalted melted butter.
How to make Katmer easily at home
Step 1. Prepare the Filo (phyllo) Base
- Begin by placing two sheets of filo on your work surface. Lightly brush the entire surface with melted butter.
- Evenly sprinkle about 2 tablespoons of ground pistachio nuts over the center area of the filo, making sure to leave the edges clear.
- Over this, evenly sprinkle 1 tablespoon of sugar. Dot the surface with roughly 2 tablespoons of Kaymak or clotted cream, using teaspoonful amounts.
Step 2. Fold and Seal
- Fold 1/3 of the filo sheet (phyllo) towards the center. Lightly brush the unbuttered side with more melted butter.
- Fold the other side in the same manner, forming a rectangular envelope shape. Pinch the seams gently to seal.
Step 3. Pan-Fry to Perfection
- Lightly butter a large non-stick skillet and over medium heat.
- Place the filo envelope in the skillet, seam-side down and give the top butter brushing. Cook for about 2 minutes, or until the base is golden brown and crisp.
- Carefully flip and cook for an additional 1-2 minutes until the other side is equally golden. Continue this process with any remaining envelopes.
Serving Suggestions
Once cooked, cut the pastry pancake into your preferred size and sprinkle with additional crushed pistachios.
For optimal enjoyment, serve these Turkish crunchy pancakes warm, either on its own, paired with vanilla ice cream, or dusted with powdered sugar for an alternative garnish. Enjoy your delicious dessert!
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Easy Katmer (Turkish Pistachio Dessert)
Make Katmer, a luscious Turkish pistachio pastry dessert, with this easy recipe featuring filo (or phyllo) pastry sheets, ground pistachio, and clotted cream. Enjoy it as a decadent dessert with ice cream or as a sweet breakfast.
- 6 sheets frozen filo or phyllo, thawed
- 4 tbsp melted butter
- 6 tbsp cream, or clotted cream
- 6 tbsp ground pistachio, plus extra
- 3-6 tbsp sugar
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Place two sheets of filo on your work surface. Lightly brush the entire surface with melted butter. Evenly sprinkle about 2 tablespoons of ground pistachio nuts over the center area of the filo, making sure to leave the edges clear. Over this, evenly sprinkle 1-2 tablespoon of sugar. Dot the surface with roughly 2 tablespoons of Kaymak or clotted cream, using teaspoonful amounts.
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Fold 1/3 of the filo sheet towards the center. Lightly brush the unbuttered side with more melted butter. Fold the other side in the same manner, forming a rectangular envelope shape. Pinch the seams gently to seal, and give the top another butter brushing.
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Lightly butter a large non-stick skillet and over medium heat. Place the filo envelope in the skillet, seam-side down. Cook for about 2 minutes, or until the base is golden brown and crisp. Carefully flip and cook for an additional 1-2 minutes until the other side is equally golden. Continue this process with the remaining envelopes.
-
Once cooked, cut the pastry pancake into your preferred size and sprinkle with additional crushed pistachios. Serve these Turkish crunchy pancakes warm, either on its own, pair with vanilla ice cream, or dust with powdered sugar for an alternative garnish. Enjoy your delicious dessert!
Calories: 282kcal, Carbohydrates: 21g, Protein: 5g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 198mg, Potassium: 185mg, Fiber: 2g, Sugar: 8g, Vitamin A: 466IU, Vitamin C: 0.4mg, Calcium: 34mg, Iron: 1mg
Easy Katmer (Turkish Pistachio Dessert)
Katmer is a luscious Turkish pistachio dessert. With this easy recipe featuring filo (or phyllo) pastry sheets, ground pistachio, and clotted cream, you can create a crunchy Turkish pastry in minutes.
- 6 sheets filo (phyllo), thawed
- 1/2 cup ground pistachio
- 3-6 tbsp sugar, adjust for your preferred sweetness
- 6 tbsp cream, or clotted cream
- 4 tbsp melted butter
-
Prepare the Filo Base: Begin by placing two sheets of filo (phyllo) on your work surface. Lightly brush the entire surface with a little bit of melted butter. Evenly sprinkle about 2 tablespoons of ground pistachio nuts over the center area of the filo, making sure to leave the edges clear. Over this, evenly sprinkle 1-2 tablespoon of sugar. Dot the surface with roughly 2 tablespoons of Kaymak or clotted cream, using teaspoonful amounts.
-
Fold and Seal: Fold 1/3 of the filo sheet towards the center. Lightly brush the unbuttered side with more melted butter. Fold the other side in the same manner, forming a rectangular envelope shape. Pinch the seams gently to seal, and give the top another butter brushing.
-
Pan-Fry: Lightly butter a large non-stick skillet and over medium heat. Place the filo envelope in the skillet, seam-side down. Cook for about 2 minutes, or until the base is golden brown and crisp. Carefully flip and cook for an additional 1-2 minutes until the other side is equally golden. Continue this process with any remaining envelopes.
-
Serve: Once cooked, cut the pastry pancake into your preferred size and sprinkle with additional crushed pistachios. For optimal enjoyment, serve these Turkish crunchy pancakes warm on its own, paired with vanilla ice cream, or dusted with powdered sugar for an alternative garnish. Enjoy your delicious dessert!
Serving: 4g, Calories: 299kcal, Carbohydrates: 15g, Protein: 5g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 159mg, Potassium: 188mg, Fiber: 2g, Sugar: 11g, Vitamin A: 682IU, Vitamin C: 0.5mg, Calcium: 41mg, Iron: 1mg
