Taste and atmosphere
About
A crispy, thin dessert pastry loaded with bright green pistachios and clotted cream, skillfully prepared around the Mozaik Bazaar culinary area in Atasehir.
Flavors, dishes and restaurants
Cuisine
Baked at high temperatures in traditional stone ovens, this dessert is a signature sweet of pastry shops in Atasehir. The secret lies in the combination of paper-thin dough, premium vibrant pistachios, and authentic water buffalo clotted cream.
Many food lovers from all over Istanbul visit the district in the evenings just to experience this warm dessert. It is surprisingly light due to its thin layers and is often paired with goat's milk ice cream. See the Map section for dining venues.
Ingredients
- 1 sheet of paper-thin katmer dough (or baklava phyllo)
- 150 grams ground green pistachios
- 3 tablespoons authentic clotted cream (kaymak)
- 2 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
Preparation
- Spread the thin dough on a clean surface and brush it gently with melted butter.
- Sprinkle granulated sugar and a generous amount of ground pistachios evenly over the center of the dough.
- Place small dollops of clotted cream across the pistachio layer.
- Fold the dough from the sides like an envelope and cook in a buttered pan or oven until both sides turn crispy and golden.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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