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Kete — buttery, flaky Turkish pastries — come in many variations, some sweet and some savory. This savory version adapted from The Turkish Cookbook incorporates crushed walnuts and a hint of fresh thyme to make herbaceous, multilayered bread rolls with a satisfying crunch to them. When folding the kete, the most important step is rolling the dough into spirals to create flaky layers.
Ingreadients:
- ¾ cup whole milk, warmed to 105°F to 115°F
- 1 (1/4-ounce) envelope active dry yeast
- 2 cups all-purpose flour (about 8 1/2 ounces), plus more for work surface
- 1.50 teaspoons kosher salt
- ¼ cup unsalted butter, softened
- ¼ cup unsalted butter
- 1 cup walnuts (about 3 1/2 ounces), finely chopped
- .50 cup all-purpose flour (about 2 1/8 ounces)
- .50 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves, roughly chopped
- .50 cup unsalted butter (4 ounces), melted
- 1 large egg yolk
- 1 tablespoon water
Dough
Filling
Additional Ingredients
Direction
Make the dough:
-
Stir together warm milk and yeast in a small bowl until yeast dissolves. Let stand 5 minutes. Stir together flour and salt in a large bowl. Make a well in flour; add warm milk mixture and softened butter. Mix together using your hands, and knead until smooth and elastic, about 12 minutes. Cover bowl with a damp dish towel, and let stand until doubled in size, about 1 hour and 30 minutes.
Meanwhile, make the filling:
- Melt butter in a medium saucepan over medium. Add walnuts, flour, and salt; cook, stirring constantly, until mixture browns slightly to the color of peanut butter, 6 to 8 minutes. Remove from heat. Set aside to let cool, about 1 hour. Stir in thyme.
- Divide dough evenly into 8 portions (about 2 ounces each) on a lightly floured work surface. Working with 2 dough portions at a time, roll each into paper-thin 11- to 12-inch rounds. Liberally brush 1 round with melted butter; sprinkle with 2 tablespoons filling. Top with second dough round; repeat buttering and sprinkling process. Roll into a tight log. Shape log into a spiral, tucking outer end underneath the pastry. Place on a baking sheet lined with parchment paper. Using the palm of your hand, press pastry to 3/4-inch thickness. Brush top with melted butter, and loosely cover with plastic wrap. Repeat process with remaining 6 dough rounds and remaining filling. Let prepared pastries rest, covered, 20 minutes.
- Preheat oven to 350°F. Stir together egg yolk and 1 tablespoon water in a small bowl. Brush pastries evenly with some of the egg mixture. Cover with plastic wrap; let rest 15 minutes. Remove plastic wrap, and brush pastries again with remaining egg mixture.
- Bake in preheated oven until golden brown and cooked through, 30 to 40 minutes. Let cool on a wire rack 15 minutes before serving.