Turkish Katmer with Mascarpone and Pistachios

Finely pulse 74.8 gr Pistachios in a food processor until ground, setting aside 10.2 gr Pistachios for the final garnish.

In a mixing bowl, combine 130 gr Flour type 00, ¹/₂ tsp Table salt, 70 ml Water, and ¹/₂ tbsp Sunflower oil, then knead for 10 minutes into a smooth, elastic dough.

Divide the dough into two equal balls, coat them thoroughly with 1 ³/₄ tbsp Sunflower oil, cover, and let rest at room temperature for 90 minutes.

Melt 30 gr Butter gently over low heat, keeping 10 gr Butter aside for frying.

On an oiled work surface, gently stretch one rested dough ball from the center outward until it forms a paper-thin, nearly transparent sheet.

Brush the stretched dough sheet with half of the melted butter, then distribute 17.5 gr Sugar, half of the ground pistachios, and 37.5 gr Mascarpone evenly across the center.

Fold the four edges of the dough over the filling to form a sealed square envelope, and repeat the stretching and filling process with the second dough ball, 17.5 gr Sugar, the rest of the ground pistachios, and 37.5 gr Mascarpone.

Heat a wide skillet over medium-low heat with 10 gr Butter, add the katmer parcels folded-side down, and cook for 3 to 4 minutes per side until golden brown and crisp.

Transfer the hot pastries to a board, slice each into squares, and finish by scattering 10.2 gr Pistachios over the top before serving.