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Qatayef with Ashta filling

Qatayef is a middle eastern dessert, small pancakes filled with delicious cream, drizzled with beautifully scented syrup. Its a myst have for Ramadan celebration through out the Arab world

Ingredients

Ashta filling

  • 4 cups whole milk
  • 2 tbsp. sugar divided
  • 2 tbsp. distilled white vinegar
  • 1½ tsp. orange blossom water
  • 1½ tsp. rosewater
  • 2 cups heavy cream
  • 2 tbsp. cornstarch

For the Blossom Syrup

  • 2 cups sugar
  • 1 tbsp. orange blossom water
  • 1 tbsp. rosewater

For the Pancakes

For the yeast mixture

  • 1½ tsp. active-dry yeast
  • 1 1/2 Cup Warm Water
  • 1 Tsp Sugar

Dry ingredients

  • 4 cups all-purpose flour
  • ⅔ cups semolina flour
  • 1 tbsp. Sugar
  • 2 tsp. baking powder
  • 1 tsp. kosher salt

Wet ingredients

  • 2 cups whole milk
  • 2 large eggs

Instructions

  1. For Ashta cream
  2. Boil the milk with 1 tbsp of sugar, orange blossom water and rose water. When Milk comes to a boil, take it off the heat, add vinegar and stir until the milk curds form
  3. Strain it in a strainer with a cheese cloth
  4. Take cream in a pot, add 1 tbsp sugar, corn start and whisk well, cook till its custard like. Add the strained milk curd to this warm mixture and whisk till you have lump free mixture. Let it thicken in the fridge for a couple of hours
  5. For Syrup
  6. Mix all the ingredients and bring it to a boil, cook until the syrup coats back of the spoon, let it cool to room temp
  7. Pancake batter
  8. Mix sugar with water, add yeast and let it activate for a few mins
  9. Mix rest of the dry ingredients, add eggs and milk and whisk, add the yeast mixture and combine to get lump free batter, let it rest in the fridge for a couple of hours
  10. Making Qatayef
  11. Heat a non-stick pan, add a ladle full of batter, cover and cook till the top dries out, Don’t flip the pancakes. Take it out on a plate and cover with a kitchen towel to keep them moist
  12. Fold and pinch to seal, seal only 1/2 way leaving some opening to fill the cream
  13. Assembly
  14. Fill the pancake with the cream and let it rest for at least 30 mins in the fridge
  15. When ready to serve, garnish with pistachios and dry rose petals
  16. Drizzle with orange blossom syrup and serve