Crispy pastry with clotted cream and pistachio ~ Katmer from Gaziantep

January 27th, 2013 § 0

A regional specialty of Gaziantep city, which is so full and so thin… 

  • 1/2 sheet thin filo pastry
  • 60 gr clotted cream (in Gaziantep a special kind of fresh clotted cream with semolina is used)
  • 3 T ground pistachios
  • 2 T sugar
  • 1 T unsalted butter (melted)
  • Brush the filo pastry with melted butter.

    Sprinkle with pinches of clotted cream. Scatter the sugar over the filo. Add ground pistachios.

    Fold the filo pastry like an envelope.

    Brush the envelope with extra melted butter and bake in a pre-heated oven 190°C until golden brown for about 15-20 minutes.

    Decorate with ground pistachios and serve immediately.

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