4 sheets of filo baked good, defrosted (each sheet around 30 cm x 27 cm – 11 in x 12 in)
30 ml/2 tbsp. liquefied unsalted margarine
55 gr/2 oz. thickened cream, Turkish kaymak or mascarpone cheddar
60 gr/4 tbsp. finely squashed, unsalted pistachios
30 ml/2 tbsp. sugar (darker sugar functions admirably as well)
Nectar and crisp organic product to serve (discretionary)
Remove the filo sheets from the ice chest 30 minutes earlier utilizing to convey to room temperature. On the off chance that filo sheets are solidified, it is best to defrost in the refrigerator medium-term and take out 1 hour earlier utilizing to convey to room temperature. Then again, you can take out the solidified filo sheets 2 hours earlier utilizing to convey to room temperature.
Place two filo sheets over another on a dry surface (keep whatever remains of the filo sheets under moist towel with the goal that they won’t dry out).
Leave an edge of around 4 cm (1.5 in) around the edges and place little touches of the coagulated cream, mascarpone cheddar or Turkish kaymak, all around the filo sheet.
Sprinkle the finely smashed pistachios and sugar equally over the cream.
Place the rest of the 2 filo sheets to finish everything. Brush the edges of the best filo sheet with 1 tbsp. of dissolved margarine. Wet your hands and overlap over each side of the pale (around 2 cm/1 in) to make a package. Seal the edges with your wet hands and the brushed softened margarine.
Coat the rest of the 1 tbsp. dissolved margarine around a substantial, non-stick skillet, over medium warmth.
Place the filo divide the skillet (with the wrapped edges down) and cook for 2 minutes, as it will get brilliant.
Turn the flapjack over tenderly (vast spatulas help) and cook for an additional 1,5 minutes or until brilliant.
Serve katmer warm, sprinkled with somewhat nectar (on the off chance that you wish) and pulverized pistachios over. Bowl of crisp natural product aside supplements katmer flawlessly as well.