Qatayef bel ashta (cream filling)

Recipe: Qatayef Recipe

2 cups All purpose flour

1/2 cup Semolina flour

1/2 tbsp baking powder

1 tsp yeast

2 tbsp sugar

3 cups water, warm

1/4 tsp mahlep, optional

1/4 tsp baking soda

Cream Filling

1 cup Whole Milk

1 cup Heavy Cream

2 tbsp sugar

4 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

Qatayef Directions:

1. Place all ingredients in a blender without the baking soda and mix on high speed for 2 mins. Alternatively, use an immersion blender.

2. Add the baking soda, and mix again well for a few seconds.

3. Heat a flat "pancake" pan over the stove top at mid-high heat. It's important to keep the heat stable throughout the pouring.

4. High heat will help you achieve the bubbles you need on the top for a non-doughy qatayef. Once you start to see bubbles on top then lower the heat to medium.

5. Once the batter dries on the top then remove with a spatula. Do not flip.

6. Place on a towel and cover until you need to use it. The towel helps to moisten the qatayef and prevents it from drying out.

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 keep mixing constantly to avoid burning the milk.

2. Once it becomes thick like pudding, add the rose water and orange blossom, mix well then 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 weeks until it crystalizes)

1. Place sugar, water, and lemon juice in a small pot. 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, the sugar should melt away. 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. Grab a prepared flat qatayef from the towel and place it in the palm of your hand.

2. Place 1-1 1/2 tbsp of cream inside a qatayef and fold it together like a half circle. Avoid overfilling the qatayef so the cream doesn’t spill out.

3. Then press the edges together to close it. The dough is “sticky” and will enclose once you press it together.

4. Prepare a pot with clean cooking oil, and place on the stovetop on medium heat.

5. Once the oil is heated, fry your qatayef 3-4 at a time without overcrowding the pan. Fry on each side for 1-2 min. or until golden.

6. Alternatively, brush it with butter and bake it at 400F if you don’t want to fry. (but it’s crispy when fried)

7. Remove from frying pan and then transfer on a platter with paper towel to soak excess oil. Then immediately dip into bowl with simple syrup.

8. Soak it well for a few seconds then transfer to a serving platter.

9. You can make this ahead of time if you are serving guests, and it lasts well for a couple hours. Don’t consume while hot, enjoy it at room temperature.