Kelkit kete, rose-shaped butter pastry
Ingredients
- 1,500 gWheat flour
- 200 gSourdough starter
- 1,000 gWater
- 500 gEgg
- 20 gSalt
- 464 gMilk
- 450 gButter step 1
- 300 gButter step 3
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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 flour34%
- Water23%
- Butter17%
- Egg11%
- Milk10%
- Sourdough starter 5%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the cooled boiled milk, water, 450 g butter, sourdough, eggs, flour and salt in a deep bowl into a medium-firm dough that comes together. Cover with a damp cloth and let it rise at room temperature for 30 minutes.
30 minDivide the dough into pieces of about 300-320 g each and roll each into a sheet as thin as baklava pastry.
Brush each sheet evenly with 300 g melted and cooled butter. Roll up the sheets, coil them into rose shapes and rest for 30 minutes.
30 minBake in a preheated 200 C oven for about 40 minutes until golden on top.
40 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 961 (Kelkit Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026