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Layered pastry dessert with clotted cream and syrup
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Afyon katmer (140 g) has 535 calories. That works out to 382 calories per 100 g. It contains 61.3 g of carbs, 9 g of protein, 29 g of fat and 1.7 g of fiber. Its 235.2 µg of Vitamin A covers 26% of the Daily Value. Its glycemic index is 67 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 140 g
535
KCAL / 140G
Carbs
61.3g
· 22% DV
Protein
9g
· 18% DV
Fat
29g
· 37% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 7% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 535 kcal | |
| Total fat | 29 g | 37% |
| Saturated fat | 14.56 g | 73% |
| Trans fat | 0.42 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 61.3 g | 22% |
| Fiber | 1.7 g | 6% |
| Protein | 9 g | 18% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 535 kcal |
| 1 piece (mini) | 60 g | 229 kcal |
| 1 serving (half) | 70 g | 267 kcal |
| 1 piece (small) | 90 g | 344 kcal |
| 100 g | 100 g | 382 kcal |
| 1 piece (large) | 200 g | 764 kcal |
| 1 piece (jumbo) | 260 g | 993 kcal |
| 1 serving (double) | 280 g | 1070 kcal |
Calculated from 382 calories per 100 g.
Afyon katmer is a regional Turkish layered pastry dessert associated with Afyonkarahisar. It is commonly made with clotted cream, often Afyon kaymağı, and a sweet filling; baking gives the pastry its crisp layers.
Afyon katmer is made by layering thinly rolled dough with clotted cream and a sweet filling, then cooking it until the pastry is golden. Recipes differ, but the layers and creamy center are its defining features.
Afyon katmer is especially associated with Afyon kaymağı, while Antep katmer commonly features pistachios as a prominent filling. Both are layered pastries with cream, but their regional ingredients and customary preparations differ.
Afyon katmer typically contains thin layers of pastry, clotted cream and a sweet filling. Some versions are finished with syrup or include other additions, so the exact ingredients can vary between bakeries and home recipes.
No, Afyon katmer is not baklava. Both are layered Turkish sweets, but Afyon katmer is known for its clotted-cream filling, whereas baklava is generally layered with nuts and sweetened with syrup.
Afyon katmer is often served warm, soon after cooking. The pastry stays crisper and the cream filling softer that way; as it sits, moisture from the filling can soften the layers.
Afyon katmer comes from the Afyonkarahisar region of Türkiye. The local association with Afyon kaymağı, a rich clotted cream, is central to the pastry’s identity, though recipes vary beyond the region.
Store Afyon katmer in a covered container in the refrigerator because it contains clotted cream, and eat it soon. Chilling can soften the pastry; warming it briefly in an oven can help restore some crispness.
Yes, Afyon katmer can be frozen, although its pastry may lose crispness and the cream’s texture may change after thawing. Wrap it airtight, thaw it in the refrigerator, then warm it in the oven before serving.
Some Afyon katmer recipes use syrup, while others get their sweetness from sugar in the filling and do not have a syrup coating. Ask which version is being served, since the preparation varies.
Vitamins
Vitamin A
235.2µg · 26% DV
B2
0.25mg · 19% DV
B12
0.39µg · 16% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
137mg · 20% DV
Calcium
129mg · 13% DV
Sodium
294mg · 13% DV
Potassium ⭐
165mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 535 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Afyon katmer is a regional Turkish pastry from Afyon, made by layering thinly rolled dough with the area’s rich clotted cream, then baking it with sugar or syrup. The baked layers are lightly crisp at the edges, while the filling stays soft and creamy, with a pronounced sweetness.
In Afyon and elsewhere in Turkey, it is served warm as a dessert or a special treat, often shared alongside tea. Its pastry and cream make it a substantial choice, with much of its energy coming from fat and carbohydrates. A small piece with unsweetened tea is an easy way to enjoy it without making the serving feel too heavy.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
14.56g
MONOUNSATURATED
8.54g
POLYUNSATURATED
2.8g
Omega 6:3 ratio 38:1
Above the ideal 4:1 (38:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.