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Traditional thin pastry dessert with butter and pistachio
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Gaziantep katmer with pistachio (150 g) has 668 calories. That works out to 445 calories per 100 g. It contains 63.8 g of carbs, 12.3 g of protein, 41.7 g of fat and 4.7 g of fiber. Its 0.5 mg of Copper covers 53% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 150 g
668
KCAL / 150G
Carbs
63.8g
· 23% DV
Protein
12.3g
· 25% DV
Fat
41.7g
· 53% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 7% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 668 kcal | |
| Total fat | 41.7 g | 53% |
| Saturated fat | 16.8 g | 84% |
| Trans fat | 0.6 g | |
| Sodium | 315 mg | 14% |
| Total carbohydrate | 63.8 g | 23% |
| Fiber | 4.7 g | 17% |
| Protein | 12.3 g | 25% |
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) | 150 g | 668 kcal |
| 1 slice (thin) | 45 g | 200 kcal |
| 1 slice (thick) | 70 g | 312 kcal |
| 1 serving (half) | 75 g | 334 kcal |
| 1 piece (small) | 90 g | 401 kcal |
| 100 g | 100 g | 445 kcal |
| 1 piece (large) | 220 g | 979 kcal |
| 1 serving (double) | 300 g | 1335 kcal |
| 1 piece (jumbo) | 300 g | 1335 kcal |
Calculated from 445 calories per 100 g.
Gaziantep katmer with pistachio is a traditional Turkish dessert made from thinly stretched pastry folded around pistachios, sugar, and clotted cream. It is usually baked with butter and served warm.
Gaziantep katmer with pistachio typically contains thin pastry, pistachios, sugar, clotted cream, and butter. The exact filling varies between bakeries, so ask whether the cream is included if you are ordering it.
To make Gaziantep katmer with pistachio, a very thin sheet of dough is topped with cream, pistachios, and sugar, then folded into a parcel and baked with butter. The delicate dough gives it a crisp exterior.
Gaziantep katmer with pistachio is often enjoyed for breakfast in its home city as a warm, rich treat, not just as an after-dinner dessert. Local pastry shops commonly serve it fresh in the morning.
Gaziantep katmer with pistachio is one thin pastry folded around a cream-and-pistachio filling, while baklava is built from many pastry layers and is usually soaked in syrup. Katmer is commonly served warm.
Serve Gaziantep katmer with pistachio warm soon after baking, when its pastry is crisp and the filling is soft. In Gaziantep it is often eaten with tea, including as a breakfast treat.
Yes, you can make Gaziantep katmer with pistachio at home, though stretching the dough thinly takes practice. Ready-made phyllo can save time, but it will not have quite the same texture as traditional dough.
Reheat Gaziantep katmer with pistachio briefly in an oven to bring back some crispness. A microwave tends to soften the pastry; make sure the cream-filled center is hot before serving.
Store leftover Gaziantep katmer with pistachio in a covered container in the refrigerator because its filling includes cream. Reheat it in the oven before eating, since refrigeration makes the pastry less crisp.
Yes, Gaziantep katmer with pistachio can be frozen in an airtight wrap, although thawing may soften its crisp pastry. Thaw it before reheating in the oven for a better texture.
Vitamins
Vitamin A
270µg · 30% DV
B6
0.33mg · 19% DV
Vitamin E
2.85mg · 19% DV
B1
0.18mg · 15% DV
Minerals
Copper
0.48mg · 53% DV
Manganese
0.72mg · 31% DV
Phosphorus
218mg · 31% DV
Magnesium
87mg · 21% DV
Sodium
315mg · 14% DV
Potassium ⭐
315mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 668 calories in 1 piece (medium) (150 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.
Gaziantep katmer with pistachio is a speciality from Gaziantep in southeastern Turkey. Thinly stretched pastry is folded around kaymak (clotted cream), pistachios, sugar and butter, then baked until crisp and golden. In its hometown, it is especially associated with breakfast, though it is also enjoyed as a dessert.
It is best served warm, when the pastry is crisp outside and the filling soft and rich. A cup of tea is a natural pairing. Butter, cream and nuts make it energy-dense, with 27.8 g of fat per 100 g. If you want a lighter serving, share a piece or choose a smaller portion.
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
16.8g
MONOUNSATURATED
14.1g
POLYUNSATURATED
7.35g
Omega 6:3 ratio 57.5:1
Above the ideal 4:1 (57.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.