Qatayef with Cream and Nuts Recipe

1. In a medium saucepan, combine the sugar and water.
2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
3. Once boiling, reduce the heat to low and add the lemon juice. Let it simmer gently for 10-15 minutes, or until it slightly thickens to a syrupy consistency.
4. Remove from heat and stir in the orange blossom water or rose water.
5. Allow the syrup to cool completely at room temperature. You can also refrigerate it.

1. In a large bowl, whisk together the fine semolina flour, all-purpose flour, sugar, yeast, baking powder, and salt.
2. Gradually add the warm water while whisking constantly until you have a smooth, thin batter, similar to pancake batter. Ensure there are no lumps.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for 30-60 minutes, or until it becomes bubbly and slightly risen.

1. Heat a non-stick pan or griddle over medium heat. Do NOT grease the pan.
2. Once hot, pour small portions of the batter onto the pan (about 2-3 tablespoons for medium-sized qatayef, or less for mini ones). The size should be similar to small pancakes.
3. Cook until bubbles appear on the surface of the qatayef and the top dries out completely, leaving a slightly moist, porous surface. The bottom should be lightly golden. Do not flip them.
4. Carefully remove each qatayef pancake and place it on a clean kitchen towel. Cover them with another towel to keep them soft and pliable (this is crucial for sealing).
5. Repeat until all the batter is used. Let them cool completely.
6. Prepare the Ashta (Cream) Filling

1. In a medium saucepan, whisk together the milk, cornstarch, and sugar (if using) until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly and boils for 1 minute.
3. Remove from heat and stir in the orange blossom water or rose water.
4. If using store-bought thick cream (Qeshta), gently fold it into the hot mixture.
5. Transfer the ashta to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely in the refrigerator.

1. In a small bowl, combine the crushed walnuts, ground cinnamon, sugar (if using), and shredded coconut (if using). Mix well.

1. Take one qatayef pancake. The cooked side should be facing out, and the porous, uncooked side facing you.
2. Place about 1-2 teaspoons of ashta filling in the center of the qatayef.
3. For the nut filling, place about 1-2 teaspoons of the nut mixture in the center.
4. Fold the qatayef in half, bringing one edge over the filling to meet the other edge.
5. Press the edges firmly together to seal the qatayef, creating a half-moon shape. Ensure it's tightly sealed so the filling doesn't leak during frying/baking.
6. Repeat with the remaining qatayef and fillings.

Option 1: Deep Frying (Traditional and Crispiest)

1. Heat enough vegetable oil in a deep pot or fryer to submerge the qatayef, to about 350°F (175°C).
2. Carefully place a few filled qatayef into the hot oil (do not overcrowd the pot).
3. Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
4. Remove the fried qatayef with a slotted spoon and immediately immerse them into the cooled simple syrup for 1-2 minutes, turning to coat evenly.
5. Remove from syrup and place on a wire rack to drain any excess syrup.

Option 2: Baking (Lighter Version)

1. Preheat oven to 375°F (190°C).
2. Arrange the filled qatayef on a baking sheet.
3. Melt some unsalted butter and brush both sides of each qatayef generously with melted butter.
4. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
5. Immediately drizzle the hot baked qatayef with cooled simple syrup until coated.

Garnish and Serve

1. Arrange the qatayef on a serving platter.
2. Garnish with crushed pistachios and/or dried rose petals, if desired.
3. Serve immediately and enjoy this delightful treat!

Nutritional Value