Name: Qatayef (Sweet Stuffed Pancakes) Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 2 cups sugar (400g); 1 cup water (250ml); 1/4 cup honey; 1 tsp lemon juice; 1¾ cups all-purpose flour (240g); 1 tbsp sugar; 1 tbsp powdered milk; 1 tsp instant yeast; 1/2 tsp baking powder; 1/8 tsp salt; 1 3/4 cups warm water (425ml); 2 cups walnuts; 1/4 cup sugar (50g); 1 tsp rose water; 1/2 tsp ground cinnamon; Vegetable oil for frying; Crushed dried rose petals (optional, for garnish)

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Introduction

Qatayef are delightful sweet stuffed pancakes commonly enjoyed during special occasions. These golden, crispy treats are filled with a spiced walnut mixture, soaked in fragrant syrup, and offer a perfect balance of texture and flavor.

This is a close-up of a plate filled with crescent-shaped pastries arranged in a circular pattern, each pastry having a smooth, shiny, golden-brown surface with a slightly crispy texture. Each pastry is dipped halfway, at the rounded tip, in a crunchy nut coating, which appears crumbly and light beige in color. Scattered over the pastries are small, delicate, dried pink rose petals adding a pop of color to the warm tones. The pastries rest on a white plate that sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Syrup: 2 cups sugar (400g), 1 cup water (250ml), 1/4 cup honey, 1 tsp lemon juice
Batter: 1¾ cups all-purpose flour (240g), 1 tbsp sugar, 1 tbsp powdered milk, 1 tsp instant yeast, 1/2 tsp baking powder, 1/8 tsp salt, 1¾ cups warm water (425ml)
Filling: 2 cups walnuts, 1/4 cup sugar (50g), 1 tsp rose water, 1/2 tsp ground cinnamon
Vegetable oil for frying

Instructions

Step 1: Make the syrup by combining sugar, water, honey, and lemon juice in a saucepan over medium heat. Stir and bring to a boil, then reduce heat and simmer for 10 minutes. Turn off heat and let cool to room temperature. The syrup will thicken as it cools.
Step 2: Prepare the batter by blending all batter ingredients until smooth. Cover and let it sit for 30 minutes until bubbly and slightly risen. Stir and check consistency — it should be thinner than regular pancake batter and smooth. If too thick, add a tablespoon of water.
Step 3: Heat a griddle or skillet until hot. Lightly grease with a paper towel dipped in oil. Pour about 2 tablespoons of batter into a 3-inch circle. Cook on one side only, without flipping, until bubbles form and the surface is no longer wet. Repeat with remaining batter, arranging cooked pancakes bubble side up on a baking sheet and cover with a towel.
Step 4: For the filling, pulse walnuts, sugar, cinnamon, and rose water in a food processor until finely chopped. Reserve 3/4 cup of this mixture for garnish and dipping.
Step 5: Place a teaspoon of filling on the bubble side of each pancake. Fold in half and pinch edges firmly to seal.
Step 6: Heat vegetable oil to 350°F (175°C) in a deep frying pan with about 2 inches of oil. Fry qatayef for about 2 minutes on each side until golden brown and crispy. Drain on paper towels for a minute.
Step 7: While still warm, dip each qatayef into the cooled syrup, turning to coat thoroughly. Place on a wire rack set over a baking sheet to drain excess syrup.
Step 8: Dip the end of each syrup-coated qatayef into the reserved walnut filling, pressing gently to adhere. Optionally, sprinkle with crushed dried rose petals and serve warm or at room temperature.

Tips & Variations

For a different filling, try sweetened cream cheese or a mixture of pistachios and sugar for a nutty twist.
If batter thickens too much after resting, gently stir in a little water to restore consistency.
Use a candy or deep-fry thermometer to maintain oil temperature around 350°F to ensure crispy, evenly cooked qatayef.
Dry rose petals add beautiful color and fragrance but can be omitted if unavailable.

Storage

Qatayef are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for up to 2 days, then reheat briefly in a warm oven or toaster oven to restore crispiness. Avoid soaking in syrup before storing to prevent sogginess.

How to Serve

A white shallow bowl filled with a single layer of small crescent-shaped pastries, each golden brown with a shiny glaze. Half of each pastry is coated with finely chopped crushed nuts, adding a textured light beige topping, while some have tiny bright pink flower petals sprinkled on the glossy surface. The pastries form a close, overlapping circle inside the bowl, resting on a white marbled texture beneath the bowl. The focus is tight on the front pastries, showing their smooth and crunchy details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze qatayef?

Yes, you can freeze cooked and cooled qatayef before dipping them in syrup. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. Thaw at room temperature before frying or reheating.

What can I substitute for rose water in the filling?

If you don’t have rose water, you can use a few drops of orange blossom water or vanilla extract for a different but pleasant flavor. Alternatively, omit it altogether without greatly affecting the recipe.