Pistachio Dolama | Gaziantep-Style Rolled Baklava with Kaymak (Turkish Clotted Cream)

Cut the refrigerator-cold kaymak into strips 1 centimeter thick and as long as the yufka sheets. Keep the strips refrigerated until ready to use. If the kaymak starts to soften in your hands, put it back in the refrigerator for 10 minutes.

Stack two yufka sheets and brush them with butter. About two finger-widths in from a long edge, arrange a line of pistachios and place a strip of kaymak right beside it. Fold the yufka over the filling, then roll it toward the opposite edge without squeezing it or leaving gaps. Press the roll gently to flatten it; this is what makes the spiral visible when sliced.

Cut the roll into 5-centimeter pieces with a sharp knife and arrange them, cut sides up, with space between each, on a greased baking pan. Drizzle the remaining clarified butter over the tops.

Bake in an oven preheated to 180°C / 355°F for 35 minutes, until the tops are golden. Pour the cooled syrup between the pieces as soon as they come out of the oven. When the sizzling stops, tilt the tray to check that no syrup remains at the bottom.