This Erzurum-style dessert layers crumbled kete with mulberry molasses and cream for a rich cup sweet.
10 min prep 22 min rest
Keeps the screen on · step-by-step guide · built-in timer
Break the pastry into large pieces and separate the dry crumbs.
Whisk the clotted cream base for 2 minutes until spreadable.
Layer pastry crumbs, clotted cream, and mulberry molasses in the base of the cup.
Drizzle the molasses thinly around the edges and do not pour too much, so the pastry does not turn completely doughy.
Rest the cup dessert for 20 minutes and serve with walnuts.
Keep some of the pastry crumbs dry for the top.
Do not shake the cups before serving, so the layers do not mix.
💡 Tip: Breaking the pastry into large pieces strengthens the layered feeling in the cup.
🍽️ Serving suggestion: Serve cold in a dessert cup, sprinkling pastry crumbs on top.
~244
kcal calories
4
g protein
29
g carbs
12
g fat
10.4g
Sugar
0g
Fiber
22.4mg
Sodium
6.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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