Crisp-Flaky Pastry

Sample Dishes from Turkish Cuisine

Crisp-Flaky Pastry (Katmer)

Flour4 1/2 cup500 gr
Salt1 tablespoon12 gr
Egg1 piece50 gr
Milk1 cup200 gr
Oil +absorbed during frying1 cup200 gr


Sift flour in a large bowl. Add salt; mix well. Blend in egg, milk and half of oil gradually. Mix thoroughly to make a soft dough. Divide into 4 portions. Shape into balls. Cover and let stand for 10 minutes. Roll each ball into circle 25 cm (10 inches) in diameter. Brush each layer with oil. Cut into 5 cm (2 inches) strips. Place oiled strips on top of other. Place last strip with unoiled side on top forming 4 packs of. strips. Fold long sides toward center forming a 2 1/2 cm (1 inch) wide strip. Twist pastry around it self. Stretch out twisted pastry without breaking while hurling and pounding on pastry board. Twist stretched pastry around itself again. Roll each into circle 0.5 cm (1/4 inch) thick. Brown on both sides in an oiled non-stick pan. Serve hot.

Servings: 8

Nutritional Value
(in approximately one serving)

Energy471 cal
Protein8,9 g
Fat26,8 g
Carbohydrates48 g
Calcium44 mg
Iron0,81 mg
Phosphorus94 mg
Zinc1 mg
Sodium633 mg
Vitamin A81 iu
Thiamine0,06 mg
Riboflavin0,08 mg
Niacin0,66 mg
Vitamin C0 mg
Cholesterol34 mg

Regional Characteristics:

The recipe is taken from Çanakkale province. In Afyon province ground poppy seeds are used as fılling. It is generally served with tea or hoşaf.