in Turkey

Katmer filled with mozzarella

updated

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Ingredients for 4 servings:

  • 2 packs of mozzarella
  • 1 pack of mascarpone (Kaymak)
  • 1 pack of yufka pastry sheets (for baklava)
  • 100 g pistachios, ground
  • 50 g sugar
  • Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Turkish Yufka Pockets from the Pan

Mash the mozzarella and kaymak (mascarpone) with a fork and mix. Stack two yufkas on top of each other and spread 1/4 (approx. 30 g) of the mozzarella and kaymak mixture in the center. Sprinkle one to two tablespoons of ground pistachios and three to four teaspoons of sugar over the top. Fold the yufkas together like a pocket. Sprinkle the ends with a little water to keep the pastry together. Grease a nonstick pan with oil and bake the katmer (mascarpone) on both sides. Serve warm. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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