Name: Qatayef (Sweet Stuffed Pancakes) Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2 cups sugar (400g); 1 cup water (250ml); 1/4 cup honey; 1 tsp lemon juice; 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); 2 cups walnuts; ¼ cup sugar (50g); 1 tsp rose water; ½ tsp ground cinnamon; Vegetable oil for frying

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Introduction

Qatayef are sweet, stuffed pancakes traditionally enjoyed during festive occasions. These delicate treats are filled with a spiced walnut mixture, fried to golden perfection, and soaked in a fragrant sugar syrup for a delightful balance of crispy and syrupy textures.

A close-up of a white plate filled with golden-brown crescent-shaped pastries neatly arranged and slightly overlapping. Each pastry is smooth and shiny with a glazed, caramel-like surface and lightly sprinkled with small bits of finely crushed nuts, mainly concentrated on one rounded end. There are tiny pink rose petal flakes scattered gently over the pastries, adding a delicate touch of color. The pastries have a soft but firm texture with slight cracks and a light gloss reflecting soft natural light. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Vegetable oil for frying

Instructions

Step 1: Prepare the syrup by combining sugar, water, honey, and lemon juice in a saucepan over medium heat. Stir and bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let syrup cool to room temperature to thicken.
Step 2: In a blender, combine all batter ingredients and blend until smooth. Cover and let it rest for 30 minutes until bubbly and slightly risen. Stir and check consistency; it should be thinner than pancake batter and free of lumps. Add a tablespoon of water if needed.
Step 3: Heat a griddle or skillet until hot. Lightly grease with a paper towel dipped in oil. Pour about 2 tablespoons of batter forming a 3-inch circle. Cook only on one side until bubbles form on the surface and it looks set, but do not flip. Repeat with remaining batter, arranging pancakes bubble-side up on a tray and covering with a towel.
Step 4: Process walnuts, sugar, cinnamon, and rose water in a food processor until finely chopped. Reserve 3/4 cup for garnish.
Step 5: Place each pancake bubble side up and spoon a teaspoon of filling in the center. Fold pancake in half and pinch edges firmly to seal.
Step 6: Heat about 2 inches of vegetable oil in a frying pan to 350°F (175°C). Fry qatayef for about 2 minutes per side until golden and crispy. Drain on paper towels for 1 minute.
Step 7: While still warm, dip each fried qatayef into the cooled syrup, turning to coat well. Transfer to a wire rack over a baking sheet to let excess syrup drip off.
Step 8: Dip the syrup-coated end of each qatayef into the reserved walnut filling, pressing to adhere. Optionally, sprinkle crushed dried rose petals on top. Serve warm or at room temperature.

Tips & Variations

To freeze qatayef, place them in a single layer on a parchment-lined baking sheet, cover tightly, and freeze until solid. Store in a freezer bag for up to a month and fry directly from frozen without thawing.
For a different filling, try sweetened cheese or a mix of chopped pistachios and sugar.
Adjust the syrup sweetness to taste by reducing or increasing the sugar.
If the batter is too thick after resting, add a little warm water gradually to reach the proper consistency.

Storage

Store any leftover qatayef in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated gently in a warm oven to restore crispiness. Avoid refrigerating as it may make them soggy.

How to Serve

A close-up view of several small, golden-brown triangular pastries arranged on a metal cooling rack. Each piece has a shiny, slightly sticky surface with a crumbly, nutty coating on one side that adds texture and light beige color contrast. Tiny purple flower petals are scattered on top of the pastries giving a subtle color touch. The cooling rack is set on a white marbled surface, enhancing the warm colors of the pastries. The image focuses on the front pastry with a soft background blur showing more pastries behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake qatayef instead of frying?

Yes, you can bake them at 375°F (190°C) for about 15-20 minutes or until golden brown. However, frying gives the traditional crispy texture.

What can I use instead of rose water?

If you don’t have rose water, you can substitute with orange blossom water or omit it altogether. The flavor will be slightly different but still delicious.