Qatayef with Cream
Ramadan qatayef pancakes stuffed with ashta and served with sugar syrup.
These are stuffed Ramadan pancakes or dumplings with a cream filling.
Like little stuffed pancakes.
Fill them after cooking and seal them gently so the cream stays inside.
Ingredients
- 2 cups (270 g) all-purpose flour
- 450 ml (2¼ cups) water
- 50 g (¼ cup) fine semolina
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon yeast
- 1 tablespoon powdered milk
- ¼ teaspoon salt
- for the filling cooked ashta
- for the filling walnuts
- for the filling sugar
- for the filling Aleppo pistachios
Instructions
- In a bowl, combine the dry ingredients: all-purpose flour, fine semolina, cornstarch, sugar, yeast, powdered milk, and salt.
- In another bowl or in a blender, add the water, then add the dry-ingredient mixture and mix until smooth.
- Mix the batter for 3 minutes.
- Leave the batter to rest for half an hour.
- Pour the batter into a funnel, a cup, or any suitable tool for pouring qatayef.
- Heat the pan over medium heat.
- Pour the batter into the pan in circles sized for large or small qatayef.
- Cook the qatayef until the batter disappears from the top and bubbles appear, then the surface becomes dry, with a white edge appearing.
- Remove the qatayef from the pan and leave to cool.
- Fill the qatayef with cooked ashta, or with walnuts and sugar, or with Aleppo pistachios.
- Close the qatayef after filling.