Qatayef with Cream and Pistachios

Method

Small pancakes with a thousand holes folded into cones, revealing a dense and fresh cream. The contrast between the soft dough, the crunch of pistachios, and the rose-scented syrup defines this classic.

1. 1

   In a saucepan, mix 200g of white sugar and 150ml of mineral water. Bring to a boil without stirring. When the sugar is dissolved, add a squeeze of lemon juice. Simmer until the syrup coats the back of a spoon. Off the heat, pour in a teaspoon of rose water and a tablespoon of orange blossom water. Let cool completely.

2. 2

   Mix the wheat flour, durum wheat semolina, a pinch of sugar and the fresh baker's yeast diluted in a little warm whole milk. Blend everything with the rest of the milk until a fluid and smooth batter is obtained. Let rest for 30 minutes: small bubbles should appear on the surface.

3. 3

   Heat a non-stick pan without fat. Pour a small ladle of batter to form 8cm discs. Cook on one side only. Holes form and the surface must dry completely. Remove as soon as the bottom is lightly golden and the top is no longer sticky.

4. 4

   Heat the cream and milk with the corn starch. Stir constantly with a whisk until thickened. The cream should be firm and shiny. Let cool in contact with a film to prevent the formation of a skin.

5. 5

   Take a pancake, pinch one end to seal half of the edge and form a cone. Fill the center with cream using a small spoon. Dip the visible side of the cream into the chopped roasted pistachios. Drizzle with a thin stream of cold syrup just before serving.