Qatayef Stuffed Pancakes
Qatayef are griddled on one side only, then folded around walnuts, cinnamon and orange blossom. The batter of fine semolina, flour, instant yeast and milk needs just 30 minutes.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 100 g
- 1 tsp
- 3 tbsp
- ½ tsp
- ¼ tsp
- 250 ml
- 220 ml
- 1 tbsp
- 200 g
- 1 tsp
- 2 tbsp
- 1 tsp
Process
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Make the syrup first: combine 200 g granulated sugar, 120 ml water and 1 tsp lemon juice in a small saucepan. Bring to a boil over medium heat, then simmer for 5 minutes until slightly thickened. Stir in 1 tbsp orange blossom water, remove from heat and let cool completely.
In a large bowl, whisk together 150 g all-purpose flour, 100 g fine semolina, 1 tsp instant yeast, 1 tbsp granulated sugar, 0.5 tsp baking powder and 0.25 tsp fine salt.
Pour in 250 ml lukewarm whole milk, 100 ml lukewarm water and 1 tbsp vegetable oil. Whisk until you have a smooth, pourable batter with no lumps. Cover and let rest in a warm place for 30 minutes, until small bubbles appear on the surface.
While the batter rests, make the filling: mix 200 g finely chopped walnuts, 2 tbsp granulated sugar, 1 tsp ground cinnamon and 1 tbsp orange blossom water in a bowl. Set aside.
Heat a non-stick skillet or griddle over medium heat and lightly brush with vegetable oil. Pour about 2 tbsp of batter for each pancake to form 8 cm circles. Cook for 1 to 2 minutes, until the surface is covered with bubbles and the bottom is set but pale. Do not flip.
Transfer the cooked pancakes to a tray, cooked side up. While still warm, place 1 tbsp of the walnut filling on one half of each pancake. Fold the other half over and pinch the edges firmly to seal into a crescent shape. Repeat with the remaining batter and filling.
Pour 500 ml vegetable oil into a deep frying pan to a depth of about 2 cm and heat over medium heat until a small piece of pancake sizzles immediately. Fry the filled qatayef in batches for 2 to 3 minutes per side, until deep golden brown and crisp. Drain on paper towels.
Dip the hot fried qatayef into the cooled syrup for 30 seconds, turning once, then transfer to a serving plate. Serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is flipping the pancakes during the first cook. They should only be cooked on one side until bubbly and set; flipping makes them dry and hard to seal.
- The syrup must be completely cool before dipping the hot qatayef. If the syrup is hot, the pancakes absorb too much and become soggy instead of crisp.
- Pinch the edges of the folded pancakes very firmly. If the seal is loose, the filling leaks into the frying oil and the qatayef open up.
- For a softer texture, skip frying and bake the filled qatayef on a lined tray at 180°C for 10 to 12 minutes, then dip in syrup.
Substitutions
- walnuts→finely chopped pistachios or almonds
- whole milk→oat milk or almond milk for a dairy-free version
- orange blossom water→rose water or 1 tsp vanilla extract
- fine semolina→additional all-purpose flour
Storage & reheating
Store unfried filled qatayef in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months; fry directly from frozen. Fried and syrup-dipped qatayef keep in the fridge for up to 3 days in a sealed container. Reheat in a 160°C oven for 5 to 7 minutes to restore crispness; avoid the microwave, which makes them chewy.
FAQ
The questions we get asked most
Why did my qatayef pancakes turn out hard and crack when folded?
The batter was likely too thick or the pancakes were overcooked. The batter should be pourable, like heavy cream, and the pancakes should be removed from the pan as soon as the surface is covered in bubbles and no raw batter remains. If they cool too much before folding, they crack; fold them while still warm.
Can I make qatayef ahead of time?
Yes. You can prepare the unfried filled qatayef and keep them in the fridge for up to 2 days, or freeze them for up to 2 months. Fry them straight from frozen, adding 1 extra minute per side. The syrup can also be made up to 1 week ahead and stored in the fridge.
Why is my qatayef soggy after dipping in syrup?
The syrup was probably warm when you dipped the hot qatayef, or you left them in the syrup too long. Always cool the syrup completely before dipping, and dip for only 30 seconds. Also, make sure the fried qatayef are well drained on paper towels before dipping.
Can I bake qatayef instead of frying?
Yes. Arrange the filled qatayef on a baking tray lined with parchment paper, brush lightly with oil and bake at 180°C for 10 to 12 minutes, turning once, until golden. They will be slightly less crisp than fried but still delicious. Dip in cooled syrup as usual.
What can I use instead of walnuts?
Finely chopped pistachios, almonds or hazelnuts work well. You can also use a mixture of nuts. For a nut-free version, fill with sweetened ricotta or cream cheese mixed with a little sugar and orange blossom water.
How do I know when the qatayef pancakes are ready to fold?
The surface should be completely covered with small bubbles and appear matte, with no shiny raw batter. The bottom will be pale and set, not browned. This takes about 1 to 2 minutes over medium heat. Do not flip them.
Can I use a different type of flour?
All-purpose flour works best. If you use whole wheat flour, the pancakes will be denser and may crack when folded. For a gluten-free version, use a gluten-free all-purpose blend, but add 1 extra tablespoon of oil to keep them pliable.
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