Turkish cuisine · Dough, Pasta & Rice

Kete (Erzurum Filled Pastry)

Round shortcrust pastry from Erzurum with a filling of buttery toasted flour, baked crisp on the outside.

Ingredients · for 8 servings

• 500 g flour
• 200 g yogurt
• 150 g butter
• 1 egg
• 1 tsp baking powder
• 1 tsp salt
• 150 g flour
• 120 g butter
• 2 tbsp sugar
• 1 egg yolk

Instructions

1. For the toasted-flour filling, melt 120 g butter in a pan, stir in 150 g flour and toast over low heat for 12–15 min., stirring constantly, until the mixture turns sandy and smells distinctly nutty; mix with the sugar and let cool.
2. For the dough, mix 500 g flour with baking powder and salt, add the yogurt, the egg and 150 g soft butter and knead for 5–6 min. into a smooth, supple dough.
3. Let the dough rest covered for 30 min. at room temperature so it can be rolled out easily later.
4. Divide the dough into eight portions, roll each into a circle about 15 cm across and place 2 tbsp of the cooled filling in the center.
5. Fold the edges up over the filling, seal well, turn the packet over and press flat into a disc about 1.5 cm thick; score the surface crosswise with a fork.
6. Brush with beaten egg yolk and bake at 180 °C for 30–35 min. until the kete glows deep golden brown; let cool on a rack and serve with tea.