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Sweet Qatayef with Walnut Filling and Rose Syrup Recipe

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★★★★★

4.4 from 50 reviews

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.

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

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

Find it online: https://frommamamaya.com/sweet-qatayef-with-walnut-filling-and-rose-syrup-recipe/