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Thin layered sweet pastry typically made with pistachio, clotted cream and sugar
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sweet katmer (120 g) has 516 calories. That works out to 430 calories per 100 g. It contains 46.8 g of carbs, 10.2 g of protein, 32.4 g of fat and 3 g of fiber. Its 0.3 mg of Copper covers 29% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
516
KCAL / 120G
Carbs
46.8g
· 17% DV
Protein
10.2g
· 20% DV
Fat
32.4g
· 42% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 8% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 516 kcal | |
| Total fat | 32.4 g | 42% |
| Saturated fat | 13.44 g | 67% |
| Trans fat | 0.36 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 46.8 g | 17% |
| Fiber | 3 g | 11% |
| Protein | 10.2 g | 20% |
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) | 120 g | 516 kcal |
| 1 slice (thin) | 45 g | 194 kcal |
| 1 piece (small) | 70 g | 301 kcal |
| 1 slice (thick) | 70 g | 301 kcal |
| 1 serving (half) | 90 g | 387 kcal |
| 100 g | 100 g | 430 kcal |
| 1 piece (large) | 180 g | 774 kcal |
| 1 piece (jumbo) | 220 g | 946 kcal |
| 1 serving (double) | 240 g | 1032 kcal |
Calculated from 430 calories per 100 g.
Sweet katmer is usually made with very thin pastry, pistachios, clotted cream, sugar, and butter or another fat. Recipes vary, but the cream-and-pistachio filling is characteristic of the Gaziantep-style version.
Sweet katmer is made by stretching dough very thin, adding clotted cream, pistachios, sugar, and fat, then folding it into an envelope. It is baked until the pastry is browned and crisp.
Sweet katmer is especially associated with Gaziantep in southeastern Turkey. The city’s version, typically filled with pistachios and clotted cream, is often served hot and is also enjoyed at breakfast.
Sweet katmer is folded around a filling of clotted cream and pistachios, while baklava is built from stacked pastry layers and usually soaked with syrup. Katmer is commonly served hot rather than as a syrupy layered sweet.
Yes, sweet katmer is eaten for breakfast, particularly in Gaziantep, where it is often served freshly baked with tea. It is also enjoyed as a dessert or snack at other times of day.
Yes, you can make sweet katmer at home; the main challenge is stretching the dough thin without tearing it. Ready-made pastry can save time, though hand-stretched dough gives a more traditional texture.
Store leftover sweet katmer covered in the refrigerator because its clotted-cream filling is perishable. The pastry loses crispness as it sits, so it tastes best freshly baked and should not be left out for long.
Reheat sweet katmer briefly in an oven or dry pan over low heat to bring back some crispness. A microwave is quicker but tends to soften the pastry; avoid heating it until the cream becomes excessively hot.
Sweet katmer is folded into an envelope to enclose its clotted-cream and pistachio filling while the thin layers crisp during baking. The folded shape also helps keep the filling together when the pastry is served.
Sweet katmer is commonly served hot with Turkish tea, especially at breakfast in Gaziantep. Its rich, creamy filling needs little accompaniment, so it is often presented on its own or shared.
Vitamins
Vitamin A
216µg · 24% DV
B2
0.22mg · 17% DV
B1
0.19mg · 16% DV
Biotin
4.8µg · 16% DV
Minerals
Copper
0.26mg · 29% DV
Phosphorus
174mg · 25% DV
Selenium
13µg · 24% DV
Manganese
0.5mg · 22% DV
Sodium
312mg · 14% DV
Potassium ⭐
204mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 516 calories in 1 piece (medium) (120 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.
Sweet katmer is a thin, folded pastry associated especially with Gaziantep in southeastern Turkey. It is typically filled with pistachios, clotted cream and sugar, then cooked until its delicate layers turn golden. The outside is lightly crisp, while the creamy filling keeps the centre soft and fragrant.
In Gaziantep it is often served warm at breakfast, with tea, or shared as a dessert. Its pastry, cream and sugar make it energy-dense, with comparatively little fibre. For a less-heavy serving, share a piece and pair it with unsweetened tea or coffee rather than another sweet.
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
13.44g
MONOUNSATURATED
10.44g
POLYUNSATURATED
5.04g
Omega 6:3 ratio 46.8:1
Above the ideal 4:1 (46.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.