Walnut Katmer? Of the Walnut Katmer Recipe and.
Ingredients
- 3 pieces phyllo dough for baklava
- 2 handful of walnut kernels
- 1 tablespoon clotted cream
- 2 tablespoons granulated sugar
- 1 tablespoon butter
Preparation
- Let's turn on the top grill section of our oven and preheat it to 200 degrees.
- First, let's put the walnuts, clotted cream, and powdered sugar into the food processor and blend them, then let our mixture wait aside. Let's put our butter in our pan and melt it.
- Let's place one of our phyllo doughs for baklava on the counter and brush all over it with the melted butter using a brush.
- Let's place the second phyllo dough on top and grease it again. After placing the third phyllo dough and greasing it again, let's place the filling right in the middle and spread it (we won't spread it everywhere, the filling will only stay in the middle part).
- Then let's fold it and spread oil on its flat side (with the fold facing down) using a brush.
- Let's put the pan where we melted the fat on the stove and cook 1,5 minutes so that the layered part remains at the bottom.
- Then, place it in the top part of the preheated oven along with the pan and let the top brown for 1 minutes, then serve hot. I might have explained it at length, but it is a very simple recipe to make. Preparation and cooking took me a total of 10 minutes. If you wish, you can also make it with pistachios instead of walnuts. My purpose of baking the top in the oven is that it does not rise in the pan; the oven makes it rise a bit more. If you do the final touch in the oven, you will get a better result, but if you do not want to use the oven, you can also cook it in the pan on both sides. Katmer is a heavy dessert despite looking thin. 2 or 3 people can easily eat this recipe.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 5 min
- Cooking: 5 min
- Servings: 2
- Published: 01.08.2026
Recipe Images
Recipe Author
Burak Koç
12 recipes
kerempastalari
• 01.08.2026 15:42Sunumu güzel, kıvamı konusunda sonucu merak ettim.