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Qatayef (Sweet Stuffed Pancakes) Recipe

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4.3 from 14 reviews

Qatayef are delightful sweet stuffed pancakes traditionally enjoyed during festive occasions. These golden, crispy treats are filled with a fragrant walnut, cinnamon, and rose water mixture, fried to perfection, and soaked in a luscious sugar syrup, making a perfect balance of crunchy and syrupy sweetness.

Ingredients

Syrup

  • 2 cups sugar (400g)
  • 1 cup water (250ml)
  • 1/4 cup honey
  • 1 tsp lemon juice

Batter

  • 1¾ cups all-purpose flour (240g)
  • 1 tbsp sugar
  • 1 tbsp powdered milk
  • 1 tsp instant yeast
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1¾ cups warm water (425ml)

Filling

  • 2 cups walnuts
  • 1/4 cup sugar (50g)
  • 1 tsp rose water
  • 1/2 tsp ground cinnamon

For Frying and Garnish

  • Vegetable oil for frying (about 2 inches in the pan)
  • Crushed, dried rose petals for garnish

Instructions

  1. Make Syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring to a boil. Reduce heat to low and let it simmer for 10 minutes. Turn off the heat and allow the syrup to cool to room temperature; it will thicken as it cools.
  2. Prepare Batter: Combine flour, sugar, powdered milk, instant yeast, baking powder, salt, and warm water in a blender. Puree until smooth. Cover and let the batter rise for 30 minutes until bubbly and slightly risen. Stir to check consistency; it should be thinner than pancake batter and free of lumps. Add a tablespoon of water if too thick.
  3. Cook Pancakes: Heat a griddle or skillet until hot. Lightly grease with a paper towel dipped in a drop of oil. Pour about 2 tablespoons of batter for each pancake to form approximately 3-inch circles. Cook only on one side until bubbles form on the surface and the batter is no longer wet. Do not flip. Remove and place bubble side up on a baking sheet without overlapping; cover with a towel.
  4. Prepare Filling: In a food processor, finely chop walnuts, cinnamon, sugar, and rose water until well combined. Set aside 3/4 cup of this mixture for dipping garnish.
  5. Fill Qatayef: Hold each pancake bubble side up, add about a teaspoon of walnut filling in the center. Fold in half and pinch the edges firmly to seal completely, preventing filling from leaking.
  6. Fry Qatayef: Heat vegetable oil in a frying pan to 350°F (175°C), about 2 inches deep. Fry the stuffed qatayef for approximately 2 minutes on each side until golden brown and crispy. Remove and drain on paper towels for 1 minute.
  7. Soak in Syrup: While still hot, dip each fried qatayef into the cooled sugar syrup, turning to coat thoroughly. Transfer to a wire rack placed over a baking sheet or foil to drain excess syrup.
  8. Garnish and Serve: Dip the syrup-coated ends of each qatayef into the reserved walnut mixture, pressing gently to adhere. Sprinkle with crushed dried rose petals and serve warm or at room temperature for best flavor.

Notes

  • When cooking the pancakes, do not flip them; they cook only on one side to create the characteristic bubbly surface.
  • Ensure the edges are tightly sealed when folding to prevent filling from leaking during frying.
  • The syrup must be cooled before soaking the qatayef so they absorb syrup well without becoming soggy.
  • Use a food thermometer to maintain oil temperature at 350°F for even frying and optimal crispiness.
  • Dried rose petals add an authentic aromatic garnish but are optional based on availability.

Find it online: https://yumntasty.com/qatayef-sweet-stuffed-pancakes-recipe/