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Qatayef (Levantine Sweet Filled Semolina Pancakes)
Category: Dessert - (493)
Origin: Syria, Lebanon
Source: Sarah Eden
Qatayef (or katayef) is a dessert made with crepes stuffed with pistachio cream, typical of the month of Ramadan in the Arab countries of the Middle East. Servings: 40 pieces
Ingredients:
For the dough
- 1 1/4 cup flour
- 1/3 cup extra-fine semolina
- 1 1/2 cup whole milk (or more if necessary)
- 1 teaspoon active dry yeast
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
For the cream
- 1 cup ricotta (or mascarpone)
- 1/2 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons extra-fine semolina
- 3 tablespoons orange blossom water (or rose water)
- 1/2 cup chopped pistachios (or finely crushed)
For the syrup
- 1 cup caster sugar
- 1 1/2 cup water
- 3 tablespoons orange blossom water (or rose water)
- A few drops lemon juice
- 1 1/4 cup flour
- 1/3 cup extra-fine semolina
- 1 1/2 cup whole milk (or more if necessary)
- 1 teaspoon active dry yeast
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
For the cream
- 1 cup ricotta (or mascarpone)
- 1/2 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons extra-fine semolina
- 3 tablespoons orange blossom water (or rose water)
- 1/2 cup chopped pistachios (or finely crushed)
For the syrup
- 1 cup caster sugar
- 1 1/2 cup water
- 3 tablespoons orange blossom water (or rose water)
- A few drops lemon juice
Preparation:
Dough
- Dilute the yeast in half of the milk, warmed at 95 F (36 C).
- In the bowl of a stand mixer, whisk all the ingredients together: flour, semolina, remainder of the milk, sugar and yeast diluted in the milk.
- Cover the bowl with a cloth and let stand for 1 hour at room temperature and away from drafts.
- Heat a pan over medium heat.
- Add some batter without spreading out. The goal is to obtain pancakes and cook on one side only until they turn golden.
- Do not place the pancakes on top of each other while they are still hot. And do not cover them right away either. Set aside.
Cream
- Heat the milk, heavy cream and semolina.
- Stir constantly until obtaining a thick cream.
- Cover with plastic wrap on the surface of the cream and set aside in the refrigerator.
- When the cream has completely cooled, whisk in ricotta or mascarpone. Set aside.
Syrup
- In a saucepan, heat the sugar, water and orange blossom water. Bring to a boil and boil for several minutes until the syrup thickens. It must not be colored. Add the lemon.
Assembly
- In the center of a small pancake, place a tablespoon of cream. Fold the crepe in half and pinch to seal the edges but only to two-thirds, in order to get a cone shape.
- Roll the top of the cone in the pistachios.
- Renew the operation until all the pancakes are used.
- Refrigerate for 4 hours.
- Drizzle with syrup when serving.
- Dilute the yeast in half of the milk, warmed at 95 F (36 C).
- In the bowl of a stand mixer, whisk all the ingredients together: flour, semolina, remainder of the milk, sugar and yeast diluted in the milk.
- Cover the bowl with a cloth and let stand for 1 hour at room temperature and away from drafts.
- Heat a pan over medium heat.
- Add some batter without spreading out. The goal is to obtain pancakes and cook on one side only until they turn golden.
- Do not place the pancakes on top of each other while they are still hot. And do not cover them right away either. Set aside.
Cream
- Heat the milk, heavy cream and semolina.
- Stir constantly until obtaining a thick cream.
- Cover with plastic wrap on the surface of the cream and set aside in the refrigerator.
- When the cream has completely cooled, whisk in ricotta or mascarpone. Set aside.
Syrup
- In a saucepan, heat the sugar, water and orange blossom water. Bring to a boil and boil for several minutes until the syrup thickens. It must not be colored. Add the lemon.
Assembly
- In the center of a small pancake, place a tablespoon of cream. Fold the crepe in half and pinch to seal the edges but only to two-thirds, in order to get a cone shape.
- Roll the top of the cone in the pistachios.
- Renew the operation until all the pancakes are used.
- Refrigerate for 4 hours.
- Drizzle with syrup when serving.
