Qatayef or Katayef is a middle eastern pancake dessert filled with pastry cream. This dessert is a famous middle eastern delicacy which served for Iftar during the ramadan fast. Every Iftar table will sure have this yummy delight to break the fast and get back the energy. These pancakes may look like any other pancake but they taste completely different. As a dessert they are so yummy and attractive as well. Katayef are prepared many ways and with different fillings in each middle eastern country. It tastes divine and so addictive. I have seen this in a street food show and came to know that they also made in the streets during ramadan. Like seasonal foods you can find these desserts made only during Ramadan either made at home or even sold in the streets.
I always have a hard time deciding the letter q, and am so glad to had found this recipe from here. These mini pancakes stuffed with cream pastry filling is a perfect dessert if you have a big sweet tooth, When I saw these first I was sure I have to make them as they looked so wonderful and I was sure they tasted divine as well, Indeed they do. I have followed the recipe as given with not a much of tweaking in the pancakes. For cream I made home made ricotta cheese ( Paneer + Milk) , the cream filling was a super hit. I made the fried version of qatayef as well with almonds and sugar filling they tastes delicious too. Can’t believe it is just 8 more days to complete the marathon. I have been doing my regular cooking plus cooking for the marathon almost the same day it is so much fun. Hope you all are enjoying as well. Now let me quickly move to the recipe.
Q for Qatayeb with Qishta Karsan
Recipe Source : Xawaash
Ingredients
For Pancakes
- All purpose Flour – 1 cup
- Fine semolina/ sooji – 1 cup
- Dry Instant Yeast – 1/2 tsp
- Sugar – 2 1/2 tbsp
- Salt – 1/4 tsp
- Baking Powder – 1 tsp
- Water – 2 1/2 cups
For White Pastry Cream
- Milk – 1 cup
- Ricotta cheese – 1 cup ( 1 cup crumbled Paneer + 1/4 cup Milk )
- Sugar – 3 tbsp
- Corn starch – 3 tbsp
- Butter – 2 tbsp ( Melted)
- Orange Extract- few drops
- Icing Sugar – For dusting
For Syrup
- Sugar – 2 cups
- Water – 1 cup
- Lemon juice – 1 tsp
- Rose essence – few drops
For Garnish
- Pistachios- Few Crushed
Method
For Pancakes
- In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
- Add water and form a smooth batter , cover and let it rest for 30 mins.
- After it gets 30 mins proofing time , Mix the batter well.
- Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
- These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
- Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
- Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
For White Pastry Cream
- In a pan Mix milk, corn starch,sugar and ricotta cheese.
- Turn on the flame and cook them mixing constantly till they thicken up.
- Once it starts thickening add butter and mix the cream well.
- Turn of the heat and add rose essence to the cream and Mix well.
- Dust some Icing sugar on top to avoid drying out in the top
- Transfer it to a bowl after it cools down Refrigerate the cream till needed.
For Sugar Syrup
- In a sauce pan heat sugar and water till they dissolve .
- Add lemon juice and cook the syrup till it thickens up slightly.
- Turn of the flame add rose essence and mix.
To Proceed
- Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
- Seal the corners of the pancakes by pressing the edges together till 2/3 rd of the pancake.
- Sprinkle some crushed Pistachios over the open side of the cream.
- Pour some syrup on top and enjoy
- For Pancakes
- All purpose Flour - 1 cup
- Fine semolina/ sooji - 1 cup
- Dry Instant Yeast - ½ tsp
- Sugar - 2½ tbsp
- Salt - ¼ tsp
- Baking Powder - 1 tsp
- Water - 2½ cups
- For White Pastry Cream
- Milk - 1 cup
- Ricotta cheese - 1 cup ( 1 cup crumbled Paneer + ¼ cup Milk )
- Sugar - 3 tbsp
- Corn starch - 3 tbsp
- Butter - 2 tbsp ( Melted)
- Orange Extract- few drops
- Icing Sugar - For dusting
- For Syrup
- Sugar - 2 cups
- Water - 1 cup
- Lemon juice - 1 tsp
- Rose essence - few drops
- For Garnish
- Pistachios- Few Crushed
- For Pancakes
- In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
- Add water and form a smooth batter , cover and let it rest for 30 mins.
- After it gets 30 mins proofing time , Mix the batter well.
- Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
- These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
- Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
- Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
- For White Pastry Cream
- In a pan Mix milk, corn starch,sugar and ricotta cheese.
- Turn on the flame and cook them mixing constantly till they thicken up.
- Once it starts thickening add butter and mix the cream well.
- Turn of the heat and add rose essence to the cream and Mix well.
- Dust some Icing sugar on top to avoid drying out in the top
- Transfer it to a bowl after it cools down Refrigerate the cream till needed.
- For Sugar Syrup
- In a sauce pan heat sugar and water till they dissolve .
- Add lemon juice and cook the syrup till it thickens up slightly.
- Turn of the flame add rose essence and mix.
- To Proceed
- Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
- Seal the corners of the pancakes by pressing the edges together till ⅔ rd of the pancake.
- Sprinkle some crushed Pistachios over the open side of the cream.
- Pour some syrup on top and enjoy
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Loading InLinkz ...