Qatayef with Cream and Pistachios

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.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 687
• Protein: 12 g
• Carbs: 106 g
• Fat: 23 g

Ingredients

• 150 g Wheat flour
• 50 g Durum wheat semolina ( fine )
• 10 g Fresh baker's yeast
• 400 ml Whole milk
• 210 g White sugar ( divided )
• 200 ml Cream ( liquid )
• 30 g Corn starch
• 50 g Roasted salted pistachio ( chopped )
• 1 tbsp rose water
• 150 ml Mineral water
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 1 tbsp Orange blossom water

Instructions

1. Preparation of the syrup (Atar)

   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. Pancake batter

   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. One-sided cooking

   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. Making the cream

   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. Final assembly

   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.

Chef's tips

• Never cook both sides, otherwise you won't be able to seal the edges.
• Cover cooked pancakes with a clean cloth to prevent them from hardening.
• The syrup must be cold and the pancakes at room temperature to maintain the right texture.

Storage

Consume immediately after assembly. Unfilled pancakes can be kept for 24 hours in a dry cloth.