Ağrı keteh (layered butter pastry)
Ingredients
- 100 gButter step 1
- 100 gWheat flour step 1
- 7 gSalt step 1
- 206 gMilk
- 20 gFresh yeast (compressed)
- 25 gSalt step 2
- 295 gButter step 2
- 100 gEgg
- 80 gSugar
- 1,000 gWheat flour step 2
- 105 gButter step 3
- 68 gEgg yolk
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour52%
- Butter24%
- Milk10%
- Egg 5%
- Sugar 4%
- Egg yolk 3%
- Salt 2%
- Fresh yeast (compressed) 1%
Ingredients by weight, heaviest at the bottom.
Method
Melt the butter in a wide pan over low heat. Add the flour and salt and fry, stirring constantly, until light brown. Let it cool; this is the filling.
10 minMix the warm milk, yeast, salt, butter, eggs and sugar. Add the flour gradually and knead, then cover and let the dough rest.
30 minDivide the dough into 12 pieces of about 150 g. Roll each into a thin 25 cm round. Brush half of the rounds with the melted remaining butter, top each with a plain round and brush the top too.
Fold the four corners of each pair into the centre. Put 25-30 g of filling in the middle and gather the edges to seal. Roll out to about 15 cm, place on a tray and press out to 22-23 cm.
Brush the tops with egg yolk and prick with a fork. Bake in a 180 degree oven until golden, about 45 minutes.
45 min
Where this recipe comes from
Registration pending: based on a TÜRKPATENT application that is not yet registered.
- TÜRKPATENT Resmî Coğrafi İşaret ve Geleneksel Ürün Adı Bülteni sayı 230, başvuru no C2024/000343 (Ağrı İl Tarım ve Orman Müdürlüğü)Accessed: November 4, 2026
Last changed: November 1, 2026