Qatayef with cream

Recipe:

Qatayef Recipe

Cream Filling

1 cup Whole Milk

1 cup Heavy Cream

2 tbsp sugar

2 tbsp corn starch

1 tsp rose water

1/2 tsp orange blossom water

Simple Syrup

2 cups sugar

1 cup water

1/2 tbsp lemon juice

1 tsp rose water

1 tsp orange blossom water

Cream Filling Directions: (This step can be prepared a head of time and lasts in the fridge for 2 days)

1. In a small pot, add milk, heavy cream, sugar, and corn starch. Mix the ingredients on cold. Then place on medium high heat and keep mixing until the cream thickens like pudding. This process will take at least 8-10 minutes. You must mixing constantly to avoid burning the milk.

2. Once it becomes thick like pudding, immediately transfer to a bowl and cover the top with a food safe cling wrap to avoid forming a dry top layer. (If you don’t have a cling wrap, it’s fine the cream would still be workable)

3. Place on the side and allow it to cool completely.

Simple Syrup Directions: (This step can be prepared ahead of time. Simple Syrup can last in an air tight container on the counter for a few months until it crystalizes)

1. Place sugar, water, and lemon juice in a small pot and mix slightly until all the sugars are covered with water. Make sure the sides of the pot are clean from sugar to avoid sugar burning on the sides.

2. Place on medium high heat and bring to a slight simmer. Then reduce the heat to low and simmer the syrup for 10 minutes or until it becomes thick.

3. Remove from heat and add the rose water and orange blossom water. Mix well. Then set aside to cool.

Directions for filling:

1. Make qatayef by following the recipe. You must make these qatayef at least 6 inches in diameter or just big qatayef.

2. Place them on the dry towel and cover them to soften and avoid drying.

3. Once ready to fill, preheat oven to 400 F.

4. Brush a baking sheet with melted butter.

5. Place 1-1 1/2 tbsp of cream inside a qatayef and fold it together like half a circle. Then press the edges together to close it. You must close it well to avoid the cream from spilling out.

6. Lay the filled qatayef on the baking sheet and brush the top and bottom with butter.

7. Bake for 6-8 minutes.

8. Remove from oven and place on a platter. Drizzle with simple syrup, crushed pistachio, and decorate with orange blossom jam.

9. Enjoy! If you have extra qatayef, place in the fridge and reheat in the microwave the next time for 20 seconds.