Qatayef Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
25 Qatayef
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Calories
134 kcal
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Course
Dessert
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Cuisine
Middle Eastern, Lebanese
Qatayef Recipe
Description
The Qatayef Recipe starts by making a batter that combines flour, sugar, yeast, baking powder, powdered milk, and lukewarm water. After resting for 30 minutes to develop bubbles, small pancakes are cooked on one side until the top is dry with bubbles and the bottom is golden. These act as soft, tender shells for the dessert.
The filling consists of chopped walnuts mixed with sugar, cinnamon, and desiccated coconut, offering a sweet and slightly spiced nutty center. Once filled and sealed, the dumplings are traditionally fried in neutral oil to produce a crispy exterior and then dipped in a syrup made from sugar, water, and rosewater to add sweetness and moisture.
Alternatively, qatayef can be baked for a less oily version, then coated in syrup. The dessert can be stored in the refrigerator, reheated, or frozen uncooked for later frying. The syrup’s fragrant rosewater adds a delicate floral note that complements the cinnamon in the filling, creating a balanced dessert with contrasting textures.
Ingredients
Pancakes
- 2 cups all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp instant yeast
- 1/2 tsp baking powder
- 2 tsp powdered milk or powder coffee creamer
- 1 3/4 cup water lukewarm
- neutral flavored oil for frying
Simple Syrup
- 2 cups granulated sugar
- 2 tbsp rosewater
- 1 cup water
Filling
- 1 cup walnuts chopped
- 1/2 tsp granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp desiccated coconut
Instructions
Make the pancakes
- In a large bowl mix the flour with the sugar, yeast, baking powder and powdered milk. Gradually add in the water and whisk until the batter is smooth and no lumps are left.
- Cover the bowl with a plastic wrap and let it sit at room temperature for 30 minutes until the batter has bubbles on top. After 30 minutes, uncover and whisk the batter again.
- Heat a nonstick pan over medium heat. Once the pan is hot, measure 2 tablespoons of the batter (you can use a cookie or ice cream scoop) and pour it into the pan. Cook only on one side until the top is dry and full of bubbles and the bottom is golden. Transfer the pancakes to a platter and cover with a kitchen towel to keep them soft. Repeat with the remaining pancake batter.
Make the simple syrup
- While the batter is resting, place the granulated sugar and water in a saucepan over medium high heat. Bring it to a boil. Lower the heat and simmer for 10 to 15 minutes, the consistency will be like pancake syrup.
- Add in the rosewater, turn the heat off and let the syrup cool down to room temperature.
Make the filling
- While the batter is resting and the syrup is cooling, make the filling. In a bowl mix the chopped walnuts with sugar, cinnamon and desiccated coconut.
Fill, fold and fry
- Once all the pancakes are cooked, grab one and add about 1 tablespoon of the filling in it. Seal the edges by pinching them from one end to the other to fold the pancakes. Set aside and cover with a kitchen towel. Continue with the remaining pancakes and filling.
- Once you've filled and sealed all the pancakes, pour enough oil in a saucepan to fill in halfway. Heat the oil until it reaches 350 degrees F. Fry 2 to 4 qatayef at a time until they're golden on the outside. It takes about 3 minutes to fry each.
- Using a slotted spoon, take the qatayef out of the saucepan and place on a plate lined with paper towel to absorb the excess oil. After a minute or so, transfer the warm qatayef to to syrup and move them around to make sure they're fully coated with the syrup.
- Arrange on a platter and top with chopped walnuts, ground pistachios or edible rose petals if desired.
Notes
- To bake instead of fry, preheat oven to 425°F, place folded qatayef on a parchment-lined tray, spray with cooking spray, bake 25 minutes flipping halfway until golden, then coat in syrup.
- For freezing, fill and seal qatayef, freeze on a tray for 1 hour, transfer to freezer bags up to 3 months; fry from frozen adjusting heat as needed.
- Reheat leftovers at 350°F for 10 minutes before serving to regain crispness.
- Syrup can be drizzled over before serving if preferred for a moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Qatayef
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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