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Golden brown Nutella Katmer cut into squares
Crispy layers of dough filled with warm Nutella

Flaky Nutella Katmer (Turkish Pastry)

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Katmer relies on extremely thin dough lamination. By stretching the dough until translucent and folding it over the fat (Nutella and butter), we create separate layers. Upon heating, the water in the dough turns to steam, pushing these layers apart (mechanical leavening) while the yeast provides biological lift, resulting in a flaky, crispy shell.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Rolling Pin (Thin/Oklava): You need to roll the dough paper-thin. A thin rolling pin gives you better control.
  • Large Non-Stick Skillet: For frying the pastry evenly. Non-stick ensures the dough doesn't tear.

Allergen Information

⚠️ Gluten
⚠️ Dairy
⚠️ Eggs
⚠️ Tree Nuts (Hazelnuts)

Instructions

1 ✓

Dissolve the sugar and yeast in the warm milk. Let it sit for 5-10 minutes until frothy.

Tip: Temperature check: Milk above 110°F (43°C) kills the yeast. If it's too hot to touch, let it cool.
2 ✓

Sift the flour and salt into a large bowl. Make a well and add the yeast mixture, egg, and melted butter. Mix to combine.

Tip: Sifting aerates the flour, preventing dense clumps that can tear the thin dough during rolling.
3 ✓

Knead the dough on a floured surface until smooth and elastic (about 5-8 mins). Place in a greased bowl, cover, and let rise for 1 hour.

Tip: Adequate kneading aligns the gluten strands, giving the dough the elasticity needed to be stretched paper-thin without breaking.
4 ✓

Divide the dough into 4 balls. Roll each one out as thinly as possible. Spread a generous tablespoon of Nutella over the center.

Tip: Warm the Nutella slightly creates a lower viscosity, allowing it to spread without dragging and tearing the delicate dough.
5 ✓

Fold the dough like an envelope over the Nutella to seal it, then gently roll it flat again. Repeat for all pieces.

Tip: Seal edges tightly. Leakage during frying burns instantly and ruins the oil.
6 ✓

Heat a skillet over medium heat with a little oil. Fry the Katmer for 2-3 minutes on each side until golden and bubbly.

Tip: Pan-frying conducts heat directly to the surface for blistering bubbles; baking won't achieve the same crispness.
7 ✓

Serve warm while the chocolate is still gooey.

Tip: The texture degrades as the fats solidify. Reheat in a dry pan to restore crispness.

Recipe FAQ

Dough keeps tearing.
It needs to rest longer. The gluten is too tight. Let it sit for 10 more minutes.
Can I use other fillings?
Yes! Pistachio paste is the traditional Turkish filling. Peanut butter works too.
Serving?
Serve immediately. It loses its crispiness as it cools.

Ingredients

  • 2.5 cups All-Purpose Flour
  • 3.5 tbsp Butter (melted)
  • 1 tbsp Sugar
  • 0.5 tsp Salt
  • 2 tsp Active Dry Yeast
  • 0.75 cup Warm Milk
  • 1 large Egg
  • 4 tbsp Nutella (or any hazelnut spread)
  • 2 tbsp Vegetable Oil (for frying)