Kete Bread Rolls
Kete, buttery, flaky Turkish pastries, come in many variations, some sweet and some savory. This savory version adapted fromThe Turkish Cookbook(Phaidon)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. The kete bread rolls are best enjoyed warm from the oven the day they're made, but leftovers are delicious gently toasted in the oven.
Gallery
Credit: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Recipe Summary
Ingredients
Directions
Make Ahead
Filling can be made up to 1 day ahead and refrigerated in an airtight container. Rolls may be stored in an airtight container at room temperature up to 1 day and reheated slightly before serving.
Nutrition Facts
Per Serving:
2 calories.