Cream Stuffed Qatayef
These delicate Middle Eastern pancakes are stuffed with a rich, velvety cream filling and soaked in fragrant rosewater syrup.
Ingredients
- •1 cup all-purpose flour (125g)
- •1/4 cup fine semolina (40g)
- •1 tablespoon granulated sugar
- •1 teaspoon active dry yeast
- •1/2 teaspoon baking powder
- •1 cup warm water (240ml)
- •1/4 cup whole milk (60ml)
- •1 cup heavy whipping cream (240ml)
- •2 tablespoons powdered sugar
- •1 teaspoon rosewater
- •1 cup granulated sugar for syrup (200g)
- •1/2 cup water for syrup (120ml)
- •1 teaspoon lemon juice
- •1/2 cup crushed pistachios for garnish (50g)
Instructions
- 1
Combine the granulated sugar and water in a small saucepan, bring to a boil, then add the lemon juice and simmer for 8 minutes until slightly thickened; stir in half of the rosewater and let the syrup cool completely.
- 2
In a blender, combine the flour, semolina, sugar, yeast, baking powder, warm water, and milk until smooth and frothy, then let the batter rest for 30 minutes.
- 3
Heat a non-stick skillet over medium heat without greasing it, and pour small circles of batter (about 3 inches wide) to cook only on one side until bubbles form on the surface and the top is dry.
- 4
Transfer the cooked qatayef pancakes to a clean kitchen towel and cover them immediately so they stay soft and pliable.
- 5
Whip the heavy cream with the powdered sugar and the remaining rosewater until stiff peaks form.
- 6
Pinch one half of each cooled pancake closed about halfway up to create a cone shape resembling a little boat, leaving the other half open.
- 7
Pipe or spoon the whipped cream filling into the open pocket of each pinched pancake.
- 8
Dip or sprinkle the exposed cream with crushed pistachios and serve immediately with the cooled sugar syrup on the side for drizzling.
💡 Chef tips
- Make-ahead tip: You can make and freeze the plain qatayef pancakes beforehand, then thaw and stuff them just before serving.
- To ensure the pancakes seal properly, make sure you pinch the edges together while they are still warm and fresh from the pan.
- For a dairy-free pareve version, substitute the heavy cream with sweetened whipped coconut cream.
✅ How it should turn out
The finished qatayef are soft and spongy on the outside, filled with a lush, fragrant cream, and perfectly balanced by the sweet, floral syrup and crunchy pistachios.