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)
• 3-6 tbsp sugar

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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!