Qatayef with Cream
- Soomaali
- Qataayif Qishta Leh
- Français
- Qatayef à la Crème
- العربية
- قطايف بالقشطة
By Leila & Abdullahi · ·
Qatayef are a staple Ramadan dessert that rarely absent from iftar tables in the Middle East. These little treats have many variations and are made in different forms. Some are filled with cream and drizzled with a thick sugar syrup, others are filled with cheese or nuts and are deep-fried then served with syrup. Those are just a few examples of some of the fillings used for qatayef.
Qatayef are like mini pancakes but they very much remind us of anjero. In fact, when we want to make anjero quickly we use this batter but thin it out a little. The express anjero lacks the fermented taste of regular anjero but it does the job when time is an issue. Just like anjero, qatayef are cooked on one side only and just long enough until the batter dries up on the top of the qatayef. The top will be somewhat sticky and this is needed as it will make it easy to seal the edges when pressed together.
Apart from being delicious, what we also like qatayef is that they can be prepared well ahead and assembled very quickly. Fill them with cream, seal the edges two-thirds of the way, dip in ground pistachios then serve with a rose water-scented sugar syrup.
The baking powder creates the bubbles that make the qatayef porous and fluffy. It is these pores that let the scented syrup to gently seep into the cream-filled centre. If the syrup is not thick enough, the qatayef will quickly become soggy. We use the same thick syrup for qatayef, kunafa, and baklava.
Qatayef are traditionally filled with qishta which is a type of clotted cream. To fill the qatayef, you can use clotted cream, creme fraiche, canned cream or cooked white pastry cream. The cooked pastry cream is particularly useful in that it can be used in deep fried or baked qatayef.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Qatayef with Cream
Qatayef
Syrup
Method
Tap a step to mark it done.
Qatayef
Preparing qatayef with cream Mix all the ingredients until well-combined.
Let the batter ferment for 30 minutes.
Cook like pancakes. In a skillet set over medium heat, pour 2 tablespoons batter and cook for 1 minutes or until the batter dries out.
Cover to prevent the qatayef from drying.
Scoop about a teaspoon of the white pastry cream filling and place it on the cooked pancake. Fold the pancake over and pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.
Pour the syrup on the top and serve with more syrup on the side.
Syrup
The ingredients before adding the water Qatayef batter Preparing the syrup In a sauce pan set over medium heat, combine the water, sugar and lemon juice.
Boil for 10 minutes.
Take off the heat and add the rose water.
Comments
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Masha Allah mahadsanidiin
Salut, je suis au canada et ta recette demande de la semoule fine. Ici on trouve de la semoule marque cedar ”semoule#1” et “semoule #2”. Est-ce que vous pouvez me dire la différence et laquelle il faut utiliser pour ce qatayef? Aussi, pour les maamouls, c’est laquelle qu’il faut utiliser? Merci bien!
aad iyo aad ban idinkugu mahad celinaya habeen hore masjidka aa gabar suuriyad ah keentay qadaayifkan wan kaxishooday inan dhaho walaal side u samesay aad bu umacana walaahi markan web kina ku arkay waxay ila noqtay wax an rumesan wayay sidad dadka walalaal uga farxisan alle ha idinkaga farxiya always, and i am so proud all of u keep doing delicious food guy bye.
Salam thanks for the video.. I was wondering if I leave out the yeast?can I only use baking powder or baking soda only
Mashallah I am so impressed by ur talent and effort my Allah reward you guys and jzk khyr