Cream Stuffed Qatayef (Qatayef Asafiri)
These delicate, golden Middle Eastern pancakes are folded into cones and filled with a luscious, floral-scented cream for a perfect bite-sized dessert.
Ingredients
- •1 cup all-purpose flour
- •1/2 cup fine semolina
- •1 tablespoon sugar
- •1 teaspoon instant yeast
- •1/2 teaspoon baking powder
- •1/4 teaspoon salt
- •1 1/2 cups warm water
- •1 cup heavy cream or thick clotted cream (Ashta)
- •1 tablespoon rose water or orange blossom water
- •1/2 cup crushed pistachios for garnish
- •1/2 cup simple sugar syrup (Attar)
Instructions
- 1
In a blender, combine the flour, semolina, sugar, yeast, baking powder, salt, and warm water. Blend until the batter is smooth and bubbly.
- 2
Let the batter rest for 20 minutes in a warm place until it begins to foam.
- 3
Heat a non-stick skillet over medium heat. Pour small circles of batter (about 2-3 inches in diameter) onto the pan.
- 4
Cook only on one side until the top is dry and covered with tiny bubbles. Remove and place on a clean kitchen towel to cool.
- 5
Once cooled, fold each pancake into a cone shape, pinching the bottom half of the edge together so it sticks, leaving the top open.
- 6
Whip the heavy cream with the rose water until thick, then pipe or spoon the cream into the open cones.
- 7
Dip the cream-filled edge into the crushed pistachios.
- 8
Drizzle lightly with simple sugar syrup just before serving.
💡 Chef tips
- Ensure the skillet is at the right temperature; if the pancakes brown too quickly before bubbles form, lower the heat.
- You can make the pancake shells a few hours in advance, but keep them covered with a damp towel to prevent them from drying out.
- For a dairy-free version, use a thick coconut cream and replace the heavy cream with a plant-based alternative.
✅ How it should turn out
The finished Qatayef should have a soft, honeycomb-textured exterior, a cool and velvety cream center, and a fragrant, sweet finish with a satisfying crunch from the pistachios.