Kete - Traditional Turkish Layered Pastry

Kete is a beloved pastry throughout Turkey, with slight regional variations. The dough is made with flour, yeast, milk (or water), and butter or oil, resulting in a soft, elastic dough. The distinctive layers come from brushing butter between thinly rolled dough sheets.

Optional fillings include sugar, crushed walnuts or hazelnuts, tahini, or cheese. The pastry can be shaped into rounds, triangles, or long rolls and baked until golden brown. Kete is traditionally enjoyed warm with tea or coffee.

Chef’s Tip:

• Allow the dough to rise fully for maximum softness.

• Use generous butter between layers for flakiness and rich flavor.

• If adding filling, don’t overstuff to prevent leakage during baking.