Gaziantep Sweet Pistachio Phyllo Pastry

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This iconic sweet pastry from Gaziantep, known locally as katmer, features paper-thin dough wrapped around a generous filling of Antep pistachios and sugar. Cooked on a hot flat pan until the outside crisps and the inside melts, it is traditionally finished with a dollop of kaymak and a shower of ground pistachios. It is the city's most beloved dessert, served warm at breakfast or after meals.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 70 gCarbs
• 4 gFiber
• 18 gSugar
• 12 gProtein
• 180 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1/2 tsp fine sea salt
• 1/3 cup (80 ml) lukewarm water
• 2 tbsp unsalted butter, melted

For the pistachio filling

• 1 cup (120 g) raw Antep pistachios, roughly chopped
• 1/4 cup (50 g) granulated sugar
• 2 tbsp unsalted butter, softened

For serving

• 4 tbsp kaymak or clotted cream
• 2 tbsp finely ground Antep pistachios, for dusting

Directions

1. Combine the flour and salt in a large bowl. Pour in the lukewarm water and melted butter and mix until a shaggy dough forms, then turn out onto a clean surface and knead for 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let rest at room temperature for 30 minutes.
2. Divide the rested dough into 4 equal balls. Working with one ball at a time on a generously floured surface, roll out as thinly as possible into a round about 40 cm (16 in) wide; the dough should be almost translucent.
3. In a small bowl, stir together the chopped pistachios and granulated sugar. Sprinkle one-quarter of the mixture evenly over each dough round, leaving a 2 cm border around the edge, then dot with one-quarter of the softened butter.
4. Fold the edges of the dough inward over the filling, then fold the round in half twice (or roll it loosely into a flat log) to enclose the pistachio filling completely.
5. Heat a large dry skillet, cast-iron pan, or saj over medium heat for 2 minutes. Place one folded pastry on the hot surface and cook for 3-4 minutes per side, pressing gently with a spatula, until golden-brown spots form and the dough is crisp.
6. Transfer the cooked pastry to a plate and cover with a clean kitchen towel to keep it warm. Repeat with the remaining three pastries, stacking them under the towel.
7. Just before serving, use clean hands to gently stretch and pat each warm pastry open, loosening the flaky layers so the green pistachio filling peeks through.
8. Spoon 1 tablespoon of kaymak (or clotted cream) over the center of each pastry and dust generously with the ground pistachios.
9. Serve immediately while still warm, cutting each pastry into wedges with a sharp knife at the table.

Cook’s Notes

• Roll the dough as thin as you can manage; the layers should be almost transparent for an authentic flaky texture.
• Use a traditional saj (large flat griddle) if you have one; otherwise a cast-iron skillet or a heavy crepe pan works well.
• Genuine Antep pistachios have a distinctive bright-green color and rich flavor; substitute with raw California pistachios if needed but expect a milder taste.
• Kaymak (a thick Turkish clotted cream) can be replaced with clotted cream, mascarpone, or even thick strained Greek yogurt.
• Serve immediately; katmer is at its best within minutes of leaving the pan, when the outside is crisp and the pistachio filling is warm and fragrant.

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