Pastries and dough-based dishes
Kayseri kete is a traditional Turkish pastry made from butter-rich dough, usually baked plain or with a light curd filling. This crisp, flaky version is shaped into small rounds and enjoyed with tea.
Knead the flour, lukewarm water, melted butter, cooking oil, sugar, and salt into a soft dough. Let it rest for 20 minutes.
Pinch off small pieces of dough and flatten them slightly into rounds.
Brush the tops with egg yolk. Bake in a preheated 190°C / 375°F oven for 20 to 25 minutes, until golden brown.
Serve warm or cold.
Store in a covered container at room temperature for up to 4 days or freeze for up to 2 months.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.