Print

Qatayef (Sweet Stuffed Pancakes) Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

Qatayef, traditional Middle Eastern sweet stuffed pancakes, are light and fluffy pancakes filled with a fragrant walnut and cinnamon mixture, then fried to a golden crisp and soaked in a fragrant sugar syrup flavored with honey and lemon. Perfect for festive occasions like Ramadan, these delicious treats combine a soft, bubbly pancake base with a crunchy, sweet filling and a sticky syrup glaze.

Ingredients

Scale

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
  • 1 3/4 cups warm water (425ml)

Filling

  • 2 cups walnuts
  • 1/4 cup sugar (50g)
  • 1 tsp rose water
  • 1/2 tsp ground cinnamon

Others

  • Vegetable oil for frying
  • Crushed dried rose petals (optional, for garnish)

Instructions

  1. Prepare the syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring mixture to a boil. Then reduce heat to low and simmer gently for 10 minutes until slightly thickened. Turn off the heat and allow the syrup to cool to room temperature—it will thicken further as it cools.
  2. Make the batter: Blend together all batter ingredients—flour, sugar, powdered milk, instant yeast, baking powder, salt, and warm water—until smooth. Cover the batter and let it rest for 30 minutes until bubbly and slightly risen. Stir and check consistency; it should be thinner than typical pancake batter and free of lumps. Add a tablespoon of water if it’s too thick.
  3. Cook the pancakes: Heat a griddle or non-stick skillet over medium-high heat. Lightly grease with a paper towel dipped in oil. Pour about 2 tablespoons of batter onto the griddle, forming a roughly 3-inch diameter circle. Cook on only one side—do not flip—until bubbles form generously on the surface and it is no longer wet, around 1-2 minutes. Transfer pancakes bubble side up to a baking sheet without overlapping, and cover with a towel. Repeat with remaining batter.
  4. Prepare the filling: Using a food processor, pulse walnuts, sugar, cinnamon, and rose water until finely chopped. Reserve 3/4 cup of the filling mixture for garnish at the end.
  5. Fill and fold the qatayef: Hold each pancake bubble side up and place about one teaspoon of the walnut filling in the center. Fold the pancake in half and firmly pinch the edges to seal completely, ensuring no filling escapes during frying.
  6. Fry the qatayef: Pour about 2 inches of vegetable oil into a deep frying pan and heat to 350°F (175°C). Fry the filled qatayef for approximately 2 minutes per side or until they turn golden brown and crispy. Remove from oil and drain briefly on paper towels.
  7. Soak in syrup: While still hot, immediately dip and toss the fried qatayef in the cooled sugar syrup until well coated. Transfer to a wire rack set over baking sheet or foil to allow excess syrup to drip off.
  8. Garnish and serve: Dip the syrup-soaked end of each qatayef into the reserved walnut filling and press to adhere. Optionally sprinkle with crushed dried rose petals. Serve warm or at room temperature.

Notes

  • Do not flip the pancakes while cooking; they are cooked only on one side to create the characteristic bubble texture.
  • If batter consistency is too thick after resting, thin it out with a little warm water for best results.
  • Ensure oil is at the correct frying temperature (350°F) for crispy and evenly cooked qatayef; too low and they will absorb excess oil.
  • Sealing the edges firmly prevents the filling from leaking out during frying.
  • Crushed dried rose petals are optional but add an aromatic, traditional garnish enhancing the presentation.

Keywords: Qatayef, sweet stuffed pancakes, Ramadan dessert, Middle Eastern sweets, walnut filling, fried pancakes, sugar syrup, rose water

Find it online: https://heutigemahlzeiten.com/qatayef-sweet-stuffed-pancakes-recipe/