TurkishMedium · Hot
Crispy Butternut-Squash Katmer
A modern Turkish-inspired layered pastry featuring tender roasted butternut squash, creamy kaymak-inspired filling, and golden crispy bread layers, finished with crushed pistachios.
Prep
20 min
Cook
35 min
Total
55 min
Method
1
Slice crusts from bread and flatten each slice with a rolling pin to 3mm thickness. Set aside.
2
Preheat oven to 200°C. Peel butternut squash, remove seeds, and cut into 2cm cubes.
3
Toss squash cubes with 20g melted butter, brown sugar, cinnamon, nutmeg, and salt. Spread on a baking sheet in a single layer.
4
Roast squash for 25-28 minutes until tender and caramelized at edges. Let cool slightly.
5
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer, about 5 minutes. Do not boil.
6
Stir in ricotta and white sugar. Reduce heat to low and simmer gently for 8-10 minutes, stirring frequently, until thickened to a spreadable consistency.
7
Remove from heat and let cool to room temperature. The mixture will thicken further as it cools.
8
Melt remaining 40g butter with sunflower oil in a large non-stick pan over medium heat.
9
Layer 2 flattened bread slices in the pan, overlapping slightly. Cook 2-3 minutes until golden and crispy at the bottom.
10
Spread half the kaymak cream over the bread layer. Add half the roasted squash in an even layer.
11
Top with 2 more flattened bread slices. Cook another 3-4 minutes until underside is deeply golden and crispy.
12
Flip the katmer carefully using two spatulas. Cook 2-3 minutes until the second side is golden.
13
Repeat with remaining ingredients to make a second katmer.
14
Transfer katmers to a cutting board. Drizzle with honey and scatter crushed pistachios over the top.
15
Slice each katmer into quarters and serve immediately while hot and crispy.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
694
per serving
High in saturated fat · 22gCalorie-dense · 694 kcal
Protein
11g
Carbs
54g
Fat
51g
Sat. fat
22g
Fiber
7g
Sugar
25g
Sodium
447mg
VegetarianAnti InflammatoryDigestive HealthWeight ManagementHigh ProteinLow SodiumOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
33Pt
Runoff
0.07g P
Ricotta drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
7
Sweet
4
Salty
2
Sour
2
Bitter
3
Spicy
Textures
CreamyCrispySilkyTender
Aromas
DairyFloralHerbalNuttySmoky
Kitchen Equipment
Primary Tool
Large Non Stick PanTechniques
Safety & Storage
Cooking Temperature
Preheat oven to 200°C for proper squash caramelization; ensure pan reaches medium heat before adding butter-oil mixture to achieve golden crispy bread layers without burning.
Cross Contamination
Use separate utensils for assembling each katmer to prevent allergen transfer between batches; clean pan between preparations if serving to allergen-sensitive individuals.
Handling
Exercise caution when flipping katmer with two spatulas—hot oil and butter in pan can cause splattering; use heat-resistant utensils and protect forearms.
Storage
Serve immediately after cooking; leftover dairy-based cream filling must be refrigerated within 2 hours and consumed within 3 days; crispy texture degrades significantly after storage.
Allergen Warning
Recipe contains dairy (milk, cream, ricotta, butter), gluten (white bread), and tree nuts (pistachios); no substitutions available within ingredient constraints for allergen-free preparation.
High Risk Population
Extra caution required for elderly, pregnant individuals, or immunocompromised guests when handling hot pan-fried items; ricotta-based filling should be prepared fresh and not left at room temperature for extended periods.
Shelf Life
Assembled katmer is best consumed within 30 minutes of cooking; prepared cream filling can be stored refrigerated for up to 48 hours in airtight container.
Pro Tips
Technique
Flatten each bread slice to exactly 3mm — no thicker. I measure phyllo with my fingertips, and bread should behave no differently. Inconsistent thickness means uneven crisping, and a katmer with soft patches is an insult to the technique.
Substitution
If you cannot find quality ricotta, make your own from优质全脂牛奶：simply hang heavy cream in cheesecloth for twelve hours until it reaches the proper kaymak-like consistency.
From the chef
Katmer earns its distinction through layers — bread flattened thin, crisped in butter and oil until it shatters at the edges, built around roasted butternut squash caramelized to amber and a kaymak cream of ricotta and heavy cream thickened to spreading consistency. The squash, tossed with brown sugar, cinnamon, and nutmeg before roasting, speaks the same language as the traditional clotted cream filling. This is not a departure from tradition; it is tradition finding new expression, the way water finds cracks in ancient stone.
TagsTurkish InspiredLayeredSweet SavoryVegetarianPastryAutumnBreakfast BrunchPan Fried
AllergensMilkWheatGlutenTree Nuts
Source: generated · June 13, 2026