Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, March 23, 2011

Crispy Pastry


Crispy Pastry =
1 sheet Phyllo Pastry
2-3 tbsp butter, melted
1/4 cup sunflower oil

To prepare this easy to do Katmer, place the sheet on the counter and place it vertically. Brush the butter all over it. Fold it so that it will be tree layers.

Cut the 3 layered phyllo sheet with 7.5 cm (3 inch) wide cookie cutter to make 4 round. Brush the tops with butter.

Heat up the sunflower oil on the stove in a large skillet. Place the Katmers in it. Fry both sides equally at medium heat until they take a light golden color. Don't leave the stove as they fry quickly! Place ones that are done on a paper towel to soak up extra oil.

Put one on top of the other, sprinkle granulated sugar on each top.

My grandmother used to make Katmer as a supper treat:)

4 Crispy Pastry.

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At 3:51 AM, Anonymous Anonymous said...

Selam binnur, your recipes look great. I am going back to turkey in a few weeks time, and would like to make some turkish food for my turkish partner and friends. Where we are staying they only have the cooking hob rings. Could you make any suggestions of things I can make without needing an oven. Thanks Gemma x

At 2:51 PM, Blogger Binnur said...

Hi Gemma,
You can easily find a small over-the-counter oven in Turkey. They are very useful for the summer houses:)

At 9:27 AM, Anonymous Julie said...

This looks delicious and would be such a treat with tea! Now I just need to get over my phyllo phobia.....

At 2:47 PM, Anonymous Anonymous said...

I thought I can roll dough thinly until I saw this video, making katmer at vimeo Im amazed with turkish chefs skills...

At 2:59 PM, Anonymous Anonymous said...

Hello Binnur I was wondering if you know katmer with fillings too? Or it depends on the region?

At 8:57 AM, Blogger Binnur said...

I plan to post pistachio filled katmer which belongs to Gaziantep
region:) But I am not sure yet what kind of dough I should use.
It is very hard for people to roll dough very thinly, including myself:)

At 4:22 AM, Anonymous Anonymous said...

Binnurcim hanim, I know my question may sound stupid, but ...
when you inmerse the katmer into oil, do you separate these 4 layers before you put them to fry? and put them into the oil each one separately?

or do you keep the 4 layers together and inmerse it into the oil as one?

At 10:04 AM, Blogger Binnur said...

1 sheet Phyllo Pastry makes 4 Katmers. Each one of them has 3 layers and they need to be fried separately. Pile 4 of them on the plate as seen in the picture:)


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