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Sweet Stuffed Qatayef Pancakes with Walnut Filling and Rose Syrup Recipe

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3.8 from 9 reviews

Qatayef are traditional Middle Eastern sweet stuffed pancakes, commonly served during Ramadan. These delicate crescent-shaped pancakes are filled with a fragrant walnut and cinnamon mixture, then fried to a golden crisp and soaked in a homemade sugar syrup infused with honey and lemon, offering a perfect balance of sweetness and crunch.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings

Ingredients

Syrup

  • 2 cups sugar (400 g)
  • 1 cup water (250 ml)
  • 1/4 cup honey
  • 1 tsp lemon juice

Batter

  • 1¾ cups all-purpose flour (240 g)
  • 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 (425 ml)

Filling

  • 2 cups walnuts
  • 1/4 cup sugar (50 g)
  • 1 tsp rose water
  • 1/2 tsp ground cinnamon

For frying

  • Vegetable oil (for frying, about 2 inches deep)

Instructions

  1. Prepare the syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir until sugar dissolves and bring to a boil. Reduce heat to low and let simmer for 10 minutes until slightly thickened. Turn off the heat and allow to cool to room temperature; the syrup will thicken as it cools.
  2. Make the batter: Combine all batter ingredients in a blender and puree until smooth. Cover and let the batter rest for 30 minutes until it becomes bubbly and rises slightly. Stir and check consistency, ensuring it is thinner than pancake batter and not lumpy; add a tablespoon of water if necessary.
  3. Cook the pancakes: 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—until bubbles form on the surface and it is no longer wet. Adjust heat as needed and continue cooking remaining batter. Arrange cooked qatayef bubble side up on a baking sheet without overlapping and cover with a towel.
  4. Prepare the filling: Process walnuts, cinnamon, sugar, and rose water in a food processor until finely chopped. Reserve 3/4 cup of this mixture for garnishing.
  5. Fill and fold the qatayef: Hold each pancake bubble side up and place a teaspoon of filling in the center. Fold in half and firmly pinch the sides to seal tightly, ensuring no filling escapes during frying.
  6. Fry the qatayef: Pour vegetable oil to about 2 inches depth in a frying pan and heat over medium-high to 350°F (175°C). Fry each stuffed pancake for about 2 minutes per side until golden brown and crispy. Remove and drain on paper towels for 1 minute.
  7. Syrup soak and garnish: While still hot, dip and toss the fried qatayef in the cooled sugar syrup, coating them thoroughly. Transfer to a wire rack over a baking sheet to allow excess syrup to drip off. Dip ends of each soaked qatayef into the reserved walnut filling, pressing gently to adhere, and sprinkle with crushed dried rose petals. Serve warm or at room temperature.

Notes

  • When folding the qatayef, make sure to pinch the edges firmly to prevent the filling from escaping during frying.
  • The batter should be thinner than regular pancake batter to ensure proper bubbling and cooking.
  • Use a thermometer to maintain the oil temperature at 350°F for optimal frying results.
  • Qatayef is best enjoyed fresh but can be stored covered at room temperature for up to 24 hours.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Middle Eastern

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