Print

Qatayef (Sweet Stuffed Pancakes) Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

Qatayef is a traditional Egyptian Middle Eastern dessert featuring sweet, nut-filled pancakes that are pan-fried to a golden crisp and then soaked in a fragrant sugar syrup. These soft yet crispy pancakes are stuffed with a spiced walnut filling and finished with crushed rose petals for an aromatic and delightful treat perfect for special occasions.

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

For Frying

  • Vegetable oil for frying (about 2 inches deep in pan)

Instructions

  1. Prepare the syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring to a boil. Reduce heat to low and let simmer for 10 minutes until slightly thickened. Remove from heat and allow syrup to cool completely to room temperature as it will thicken further as it cools.
  2. Make the batter: Add all batter ingredients to a blender and puree until smooth. Cover the batter and let it rest for 30 minutes until it becomes bubbly and rises slightly. Stir and check the consistency; it should be thinner than pancake batter and free of lumps. Add a tablespoon of water if it is too thick.
  3. Cook the pancakes: Heat a griddle or skillet over medium-high heat. Lightly grease with a paper towel dipped in a drop of oil. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook on one side only; do not flip. Cook until bubbles form on the surface and the top is dry. Adjust the heat as needed and repeat with remaining batter. Place cooked pancakes on a baking sheet bubble side up, cover with a towel, and set aside.
  4. Prepare the filling: In a food processor, combine walnuts, sugar, rose water, and ground cinnamon. Pulse until finely chopped but not pasty. Reserve 3/4 cup of the filling for garnish.
  5. Stuff and fold the Qatayef: Hold each pancake bubble side up, add a teaspoon of filling to the center. Fold the pancake in half and firmly pinch the edges to seal completely to prevent filling leakage during frying.
  6. Fry the Qatayef: Heat about 2 inches of vegetable oil in a frying pan over medium-high heat until it reaches 350°F (175°C). Fry stuffed pancakes in batches for about 2 minutes per side until golden brown and crispy. Drain on paper towels for 1 minute.
  7. Syrup soaking and finishing: While still hot, toss the fried Qatayef into the cooled syrup, turning to coat thoroughly. Transfer to a wire rack over a baking sheet to drain excess syrup. Dip one end of each into the reserved walnut mixture to garnish, pressing gently to adhere. Optionally sprinkle with crushed dried rose petals. Serve warm or at room temperature.

Notes

  • You can freeze the Qatayef after cooking and filling but before frying. Lay them single-layer on a parchment-lined baking sheet, cover with plastic wrap, and freeze until firm. Transfer to a zipper lock bag and store in the freezer for up to one month. Fry directly from frozen without thawing.
  • Ensure to cook pancakes on one side only to achieve the classic bubbly texture and prevent overcooking.
  • Use a thermometer to maintain oil at 350°F for even frying and to avoid greasy Qatayef.
  • The resting time for the batter is important for yeast activation, which contributes to the pancake’s lightness.
  • Rose water adds a delicate floral aroma; adjust quantity to taste.

Keywords: Qatayef, Middle Eastern dessert, stuffed pancakes, walnut filling, fried pancakes, Egyptian sweets, Ramadan dessert

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