Katmer with Pistachio

Description

Pistachio Katmer Contents

Katmer with Pistachio; It consists of Katmer phyllo, Cream, Pistachio, Sugar. Product Weight 130 G

It is stored at -18 C for 1 year.

How to Make Pistachio Katmer

Pistachio Katmer; Take the sifted flour on the kitchen counter. Knead the dough until it comes together with the addition of salt and warm water that you add little by little. Divide the dough that you kneaded for a long time into three equal parts so that it opens easily. Soak the rolled dough balls in sunflower oil for 12 hours until they pass the middle part.

For the cream of the dessert; Boil the milk in a deep saucepan. Continue to cook the boiling milk to which you have added semolina on low heat until you get a mushy mixture. Cool to one side for use in making katmer. Roll out the dough balls, which have been waiting for a long time in room temperature and sunflower oil, with the help of a roller to thin the edges. Then, if possible, continue to roll the dough by hand, as thin as a baklava dough, by hitting it on a marble counter.

Sprinkle granulated sugar, prepared cream and gray peanuts on the inside. Place the covered katmers, one by one, on baking trays greased with butter, holding them on opposite sides to form a square. Take the katmers, which you have cooked for 8-10 minutes in a preheated 180 degree oven, on serving plates. Serve with a scoop of ice cream after sprinkling powdered pistachios on them.

Tip for Pistachio Katmer

Bake each square-shaped katmer separately on trays greased with butter and in a preheated oven for 8-10 minutes. Seckinzade
Serving Suggestion for Pistachio Katmer Seckinzade
You can also decorate the hot katmers coming out of Katmer with Pistachio; It consists of Katmer phyllo, Cream, Pistachio, Sugar. the oven with powdered pistachios.

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