Filled Flaky Pastry

Sample Dishes from Turkish Cuisine

Filled Flaky Pastry (Kete)

Preparation

Sift flour in a large bowl, reserving 3/4 cup. Add salt; mix. Make a hole in center of flour. Combine yeast and sugar in a small bowl. Add 1/4 cup of warm milk; stir. Place in center of flour. Cover with some of flour. Let stand for 10 minutes. Melt margarine, reserving 3 tablespoons. Grease baking pan with 1 tablespoon of reserved margarine. Stir rest of margarine and milk in flour gradually, blending thoroughly. Knead for 5 minutes to make a medium soft dough. Let rise covered in warm place for 1 hour or until double in bulk. Stir 1/2 cup of reserved flour in melted margarine. Brown for-2 minutes until light golden. Remove from heat. Divide into 6 portions. Set aside. Place raised dough on slightly floured board. Decide into 6 portions. Roll into balls about 12 1/2 cm (5 inch) in diameter. Make a large hole in each ball with floured fıngers until 1 cm (1/2 inch) thick. Spoon filling into hole. Bring edges together. Seal well pressing with fıngers. Turn up-side down. Place on greased baking pan. Repeat same with remaining balls and fılling. Flatten each pastry pressing with fıngers until 1 1/2 cm (3/4 inch) thick. Brush with well beaten egg. Bake in a moderate oven for 30 minutes or until golden brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This very special flaky pastry filled with browned flour is very popular in Erzurum, Van, Kayseri, Kars and Sivas provinces. It is generally served for breakfast or between meals with tea. It is sometimes served as bread for lunch or dinner. Ground walnut may be added into fılling. For "Açma Kete" (Rolled Kete) balls are rolled, filling placed in center and edges are folded over fılling.