Qatayef (Sweet Stuffed Pancakes) Recipe
Qatayef are delicious Middle Eastern sweet stuffed pancakes commonly enjoyed during festive occasions. These soft, bubble-topped pancakes are filled with a spiced walnut mixture, fried to a golden crisp, and then soaked in a fragrant sugar and honey syrup. The combination of crunchy, nutty filling with syrup-soaked pancakes makes for a delightful treat served warm or at room temperature.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: Approximately 20-25 Qatayef 1x
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Scale
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
- ¼ cup sugar (50g)
- 1 tsp rose water
- ½ tsp ground cinnamon
Other
- Vegetable oil for frying
Instructions
- Prepare Syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Turn off heat and allow syrup to cool to room temperature, thickening as it cools.
- Make the Batter: Combine all batter ingredients in a blender and puree until smooth. Cover the batter and let it sit for 30 minutes until it becomes bubbly and rises slightly. Stir and check consistency—it should be thinner than regular pancake batter and free of lumps. Add a tablespoon of water if needed.
- Cook Pancakes: Heat a griddle or skillet until hot. Lightly grease the surface with a paper towel dipped in oil. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook only on one side without flipping until bubbles form on the surface and the top looks dry. Remove and place pancakes bubble side up on a baking sheet without overlapping. Cover with a towel to keep moist while finishing the rest.
- Prepare Filling: In a food processor, combine walnuts, sugar, rose water, and cinnamon. Pulse until finely chopped. Reserve 3/4 cup of this mixture for garnish later.
- Stuff Qatayef: Hold each pancake bubble side up and add about a teaspoon of filling in the center. Fold the pancake in half and pinch the edges firmly to seal the filling inside.
- Fry Qatayef: Pour vegetable oil to 2-inch depth in a frying pan and heat over medium-high until it reaches 350°F (175°C). Fry each filled Qatayef for about 2 minutes per side or until golden brown and crispy. Drain on paper towels for 1 minute after frying.
- Syrup Soak: While hot, dip the fried Qatayef into the cooled syrup, turning to coat thoroughly. Transfer them to a wire rack over a baking sheet to allow excess syrup to drip off.
- Garnish and Serve: Dip the syrup-soaked end of each Qatayef into the reserved walnut filling, pressing gently to adhere. Optionally, sprinkle with crushed dried rose petals. Serve warm or at room temperature.
Notes
- Qatayef can be frozen before frying. Arrange them in a single layer on a parchment-lined baking sheet, cover with plastic wrap, freeze until hard, then transfer to a freezer bag. Fry directly from frozen; no need to thaw.
- Be sure not to flip the pancakes while cooking; they cook only on one side to form the characteristic bubbles on top.
- The syrup must be fully cooled before soaking the hot Qatayef to achieve the perfect texture and sweetness balance.
- Use a thermometer to maintain the oil temperature at 350°F for optimal frying results and avoid greasy pancakes.
Keywords: Qatayef, sweet stuffed pancakes, Middle Eastern dessert, fried pancakes, walnut filling, honey syrup
