Sweet Qatayef with Walnut Filling and Rose Syrup Recipe

Introduction

Qatayef is a beloved Middle Eastern dessert, especially popular during Ramadan. These sweet, stuffed pancakes are fried to a golden crisp and soaked in fragrant sugar syrup, offering a delightful combination of textures and flavors.

Ingredients

• 2 cups sugar (400g)
• 1 cup water (250ml)
• 1/4 cup honey
• 1 tsp lemon juice
• 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)
• 2 cups walnuts
• 1/4 cup sugar (50g)
• 1 tsp rose water
• 1/2 tsp ground cinnamon
• Vegetable oil for frying

Instructions

1. Step 1: In a saucepan over medium heat, combine the sugar, water, honey, and lemon juice for the syrup. Stir and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Turn off the heat and let the syrup cool to room temperature; it will thicken as it cools.
2. Step 2: For the batter, combine all flour, sugar, powdered milk, instant yeast, baking powder, salt, and warm water in a blender. Puree until smooth. Cover and let the batter sit for 30 minutes until bubbly and slightly risen.
3. Step 3: Stir the batter to check consistency; it should be thinner than pancake batter and free of lumps. Add a tablespoon of water if needed.
4. Step 4: Heat a griddle or skillet until hot. Lightly grease with a paper towel dipped in oil. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook only on one side; do not flip. Cook until bubbles form on the surface and it is no longer wet.
5. Step 5: Place cooked pancakes bubble side up on a baking sheet without overlapping. Cover with a towel and set aside while cooking the remaining batter.
6. Step 6: In a food processor, finely chop walnuts, cinnamon, sugar, and rose water until well combined. Reserve 3/4 cup of this mixture for dipping garnish.
7. Step 7: Hold each pancake bubble side up, place a teaspoon of walnut filling in the center, fold in half, and firmly pinch the edges to seal completely.
8. Step 8: Pour 2 inches of vegetable oil into a frying pan and heat over medium-high until it reaches 350°F (175°C).
9. Step 9: Fry the stuffed qatayef for about 2 minutes on each side until golden brown and crispy. Remove and let drain on paper towels for 1 minute.
10. Step 10: While still hot, dip each qatayef into the cooled syrup, ensuring it is fully coated. Transfer to a wire rack placed over a baking sheet to allow excess syrup to drip off.
11. Step 11: Dip the ends of each soaked qatayef into the reserved walnut mixture, pressing gently to adhere. Optionally, sprinkle with crushed dried rose petals. Serve warm or at room temperature.

Tips & Variations

• For a different filling, try replacing walnuts with finely chopped pistachios or a sweet cheese like ricotta or akkawi.
• Ensure the batter is not too thick; a thinner batter cooks better and creates light, airy pancakes.
• Adjust the amount of sugar in the syrup to your desired sweetness.
• Serve with a side of fresh cream or a drizzle of extra honey for added richness.

Storage

Qatayef is best served fresh but can be stored in an airtight container at room temperature for up to 1 day. To reheat, warm gently in a low oven until crispy again. Soaking the qatayef in syrup shortly before serving maintains their signature texture and sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the syrup in advance?

Yes, the syrup can be made ahead and stored in the refrigerator for up to a week. Bring it to room temperature before using to ensure the qatayef soak properly.

What if I don’t have rose water?

You can substitute rose water with orange blossom water or skip it altogether. The filling will still be delicious without it, although the floral note adds a unique aroma.

Sweet Qatayef with Walnut Filling and Rose Syrup Recipe

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Qatayef is a traditional Middle Eastern dessert featuring delicate, fluffy pancakes filled with a sweet walnut mixture, fried to golden perfection, and then soaked in fragrant sugar syrup infused with honey and lemon. This delightful treat is traditionally served warm or at room temperature, making it a perfect indulgence for festive occasions or as a special family dessert.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 20–25 qatayef 1x
• Category: Dessert
• Method: Frying
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

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

Instructions

1. Make the syrup: In a medium saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring the mixture to a boil. Reduce heat to low and let it simmer gently for 10 minutes. Turn off the heat and allow the syrup to cool to room temperature; it will thicken as it cools.
2. Prepare the batter: In a blender, combine the all-purpose flour, sugar, powdered milk, instant yeast, baking powder, salt, and warm water. Blend until the batter is smooth with no lumps. Cover the batter and let it rest for 30 minutes until it becomes bubbly and rises slightly.
3. Adjust batter consistency: Stir the batter and check its thickness; it should be thinner than pancake batter and lump-free. If the batter is too thick, add a tablespoon of water to achieve the right consistency.
4. Cook the pancakes: Heat a griddle or a non-stick skillet over medium-high heat until hot. Lightly grease the surface with a paper towel dipped in a drop of vegetable oil. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook only on one side until bubbles form on the surface and the pancake is no longer wet on top. Do not flip. Adjust heat as needed and cook the remaining batter the same way.
5. Prepare the filling: In a food processor, finely chop the walnuts, sugar, rose water, and ground cinnamon until well combined but still a bit textured. Reserve 3/4 cup of this mixture separately for garnishing after frying.
6. Fill and fold qatayef: Hold each cooked pancake bubble side up and place about one teaspoon of the walnut filling in the center. Fold the pancake in half over the filling and firmly pinch the edges to seal tightly to prevent filling from leaking during frying.
7. Fry the qatayef: Heat about 2 inches of vegetable oil in a frying pan over medium-high heat to 350°F (175°C). Fry the stuffed qatayef for about 2 minutes on each side until they turn golden brown and crispy.
8. Drain and soak: Remove the fried qatayef with a slotted spoon and drain on paper towels for 1 minute. While still hot, immediately dip and toss them into the cooled sugar syrup to coat fully. Transfer them to a wire rack set over a baking sheet or foil, allowing excess syrup to drip off.
9. Garnish and serve: Dip the exposed end of each soaked qatayef into the reserved walnut filling, pressing gently to adhere. Optionally, sprinkle with crushed dried rose petals for an aromatic presentation. Serve warm or at room temperature for best flavor.

Notes

• Ensure the batter is thin enough like crepe or thinner than pancake batter for proper cooking and texture.
• Do not flip the qatayef pancakes when cooking; only cook on one side until bubbles appear and the surface dries.
• Pinch the edges tightly after filling to avoid leaking oil during frying.
• The syrup must be cooled before dipping the fried qatayef to prevent them from becoming soggy.
• Rose water adds a distinctive floral aroma to the filling, but it can be omitted if unavailable.

Keywords: Qatayef, Middle Eastern dessert, fried pancakes, walnut filling, sugar syrup, honey lemon syrup, rose water, traditional dessert