QatayefWalnut-Stuffed Pancakes
These tender filled pancakes are a classic Ramadan dessert, sealed while still warm and drizzled with fragrant syrup. The walnut filling is lightly spiced and scented with rose water.
Prep
1h 10m
Cook
35m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 250gAll-Purpose Flour
- 50gSemolina Flour
- 5gActive Dry Yeast
- 5gBaking Powder
- 20gWhite Sugar
- 400mlWater (lukewarm)
Filling
- 180gWalnuts (finely chopped)
- 35gWhite Sugar
- 2gCinnamon Powder
- 5mlRose Water
Frying
- 500mlVegetable Oil
Syrup
- 250gWhite Sugar
- 150mlWater
- 10mlLemon Juice
- 5mlOrange Blossom Water
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour, semolina flour, active dry yeast, baking powder, and white sugar. Gradually whisk in the lukewarm water until smooth, then cover and rest until lightly bubbly.
- 02
Cook small rounds of batter in a dry nonstick pan over medium heat on one side only, until the tops are set and covered with bubbles. Keep them covered so they remain pliable.
- 03
Mix the walnuts, white sugar, cinnamon powder, and rose water.
- 04
Place filling in the center of each pancake and pinch the edges firmly closed into half-moons.
- 05
Combine the white sugar and water and bring to a boil. Simmer until lightly thickened, then stir in the lemon juice and orange blossom water and cool.
- 06
Heat the vegetable oil to 175°C (350°F). Fry the filled qatayef in batches until crisp and golden, then drain briefly.
- 07
Dip the hot pastries in the cooled syrup, drain, and serve warm or at room temperature.
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