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Qatayef is one of the most well-known Ramadan desserts. It is a filled pancake that can be fried, baked, or left uncooked after being stuffed. The Arabic pancake Qatayef, in contrast to conventional pancakes, is only cooked on one side, leaving the other side bubbling and soft and ideal for soaking up the delectable contents. While sweet Qatayef is frequently filled with cheese or eaten simple and accompanied with soups, savoury Qatayef is frequently packed with nuts like pistachio, hazelnut, or pine nuts.
Ingredients
• 230g All Purpose flour
• 60g Fine semolina
• 1 Tbsp Powdered Milk
• 275g sugar
• 1/2 Tsp Instant yeast
• 1/2 Tsp Baking Powder
• 1/2 Tsp Baking soda
• 475ml Warm water
• 150g peeled hazelnuts
• 50g Sultanas or raisins
• 1 tbsp desiccated coconut
• 2 Tbsp Butter
• 1/2 Tsp cinnamon
• 150ml Water
• 1/2 Tbsp Lemon Juice
• 1 Tsp Vanillin
• 400ml Heavy Cream
• 350ml Whole Milk
• 35g (4 Tbsp) Corn Starch
• Pinch Salt
Method
• The ingredients may be combined in a bowl, food processor, or blender. Let it rest in a warm spot until bubbles appear
• On a nonstick pan at medium heat add a tablespoon of batter. Cook it for around 90 seconds each.
• When the top of the pan has dried, remove them. It shouldn't be turned over
• Arrange the pancakes on a platter or tray, overlapping each other. Cover it with a kitchen towel at all times.
• Place the hazelnuts on a baking sheet lined with greaseproof paper, and roast them in the oven for 10 to 15 minutes at 180 degrees Celsius.
• Let it cool for 15 minutes before cutting them up.
• Combine the remaining ingredients in a dish with the chopped hazelnuts.
• Place a saucepan over high heat and bring the sugar, water, and lemon juice to a boil. Stirring the pot might cause crystallisation. You can add glucose right away if you're using it.
• Reduce the heat to low after the syrup has begun to boil. If there is any residual sugar, stir the pot and add any entire spices. 15 minutes of simmering the soup is appropriate.
• Pour the mixture into a basin or jug and let it cool fully.
• Combine the flour, corn flour, salt, and sugar in a bowl. Mix the milk in slowly.
• Make sure there are no lumps by whisking the cream into the mixture
• Place the mixture in a saucepan over medium-high heat and begin whisking it continually, till it has the consistency of a thick bechamel.
• Take it out and pour it into a dish or a container coated with plastic wrap, then put it in the refrigerator to chill for a few hours.
• Put a pancake in your palm and top it with a spoonful of filling. Over the filling, fold the pancake in half and seal the edges of the semicircles. Prepare them right now or freeze them.
• Leave a 1/3-inch gap between the borders of a pancake, and spoon your filling into the Qatayef using a piping bag.
• When the frying oil reaches 170-180 C (340-360 F), add three to four pieces of qatayef.
• Remove and drain them before putting them in the syrup right away and let them rest for about 15 seconds before flipping.
Serve and enjoy this heartwarming dessert. Bon appetite.
