Qatayef (Sweet Stuffed Pancakes) Recipe

Introduction

Qatayef is a traditional Middle Eastern dessert featuring sweet, nut-filled pancakes that are pan-fried to crispy perfection, then soaked in a fragrant sugar syrup. This delightful treat is perfect for special occasions or as an indulgent snack.

Ingredients

• 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
• Vegetable oil for frying

Instructions

1. Step 1: To make the syrup, combine sugar, water, honey, and lemon juice in a saucepan over medium heat. Stir and bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool to room temperature so it thickens.
2. Step 2: For the batter, blend all batter ingredients until smooth. Cover and let it sit for 30 minutes until bubbly and slightly risen. Stir and check that the batter is thinner than pancake batter and smooth; add a tablespoon of water if needed.
3. Step 3: Heat a greased skillet over medium-high heat. Pour about 2 tablespoons of batter to make a 3-inch circle. Cook only on one side until the surface bubbles and is no longer wet; do not flip. Place cooked pancakes bubble side up on a tray and cover with a towel. Repeat with remaining batter.
4. Step 4: Prepare the filling by processing walnuts, sugar, cinnamon, and rose water in a food processor until finely chopped. Reserve 3/4 cup for garnish.
5. Step 5: Spoon about a teaspoon of filling onto each pancake’s bubbled side. Fold the pancake in half and pinch edges firmly to seal.
6. Step 6: Pour 2 inches of oil into a frying pan and heat to 350°F (175°C). Fry the stuffed pancakes for about 2 minutes on each side until golden and crispy. Drain on paper towels for 1 minute.
7. Step 7: While still warm, dip the fried qatayef into the cooled syrup, turning to coat thoroughly. Place them on a wire rack over foil to drain excess syrup.
8. Step 8: Dip the syrup-coated ends into the reserved walnut mixture and press gently to adhere. Optionally, sprinkle with crushed dried rose petals. Serve warm or at room temperature.

Tips & Variations

• You can freeze un-fried stuffed qatayef for up to a month. Freeze them in a single layer on a parchment-lined tray, then transfer to a freezer bag. Fry directly from frozen without thawing.
• For a different filling, try pistachios or a sweet cheese blend instead of walnuts.
• Add a splash of orange blossom water to the syrup for extra floral aroma.

Storage

Store any leftover qatayef in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to restore crispiness. Avoid soaking them too far in advance to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter without yeast?

Yeast helps create the characteristic bubbles and texture of qatayef, so it’s best to use it. Baking powder alone won’t achieve the same lightness and flavor.

How do I know when the pancakes are cooked properly?

Cook the pancakes only on one side until the surface is bubbled and no longer wet. The uncooked side remains pale and should not be flipped, as qatayef are traditionally cooked on one side only.

Qatayef (Sweet Stuffed Pancakes) Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

Qatayef is a traditional Middle Eastern dessert consisting of sweet, nut-filled pancakes that are pan-fried to a golden crispy texture and then soaked in a fragrant sugar syrup. Perfectly bubbly and tender on the inside with a crunchy walnut filling, these delicacies are a festive treat loved across the Middle East, especially during Ramadan.

• Author: Cleo
• Prep Time: 50 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 pieces 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
• 1¾ 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 (about 2 inches depth in frying pan)

Instructions

1. Make the syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring to a boil, then reduce heat to low and simmer gently for 10 minutes. Turn off the heat and let syrup cool to room temperature so it thickens.
2. Prepare the batter: In a blender, combine all batter ingredients and puree until completely smooth. Cover the batter and let it rest for 30 minutes, allowing it to bubble and rise slightly. Stir and check consistency; it should be thinner than typical pancake batter and smooth. Add a tablespoon of water if too thick.
3. Cook the pancakes: Heat a griddle or skillet until hot. Lightly grease with oil on a paper towel. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook only on one side—do not flip—until bubbles cover the surface and it is no longer wet on top. Remove carefully and place bubble-side up on a baking sheet, covered with a towel. Repeat with remaining batter.
4. Prepare the filling: In a food processor, finely chop walnuts, cinnamon, sugar, and rose water until mixture is finely textured. Reserve 3/4 cup for garnish at the end.
5. Stuff the Qatayef: Hold each pancake bubble side up and place a teaspoon of walnut filling in the center. Fold the pancake in half and firmly pinch edges to seal completely.
6. Fry the Qatayef: Pour vegetable oil about 2 inches deep in a frying pan and heat to 350°F (175°C). Fry the stuffed pancakes about 2 minutes per side, until golden brown and crispy. Drain on paper towels for 1 minute.
7. Coat with syrup: While still hot, dip the Qatayef into the cooled syrup and turn to coat thoroughly. Transfer to a wire rack over a tray or foil to let excess syrup drip off.
8. Garnish and serve: Dip the syrup-coated end of each Qatayef into the reserved walnut filling, pressing gently to adhere. Optionally sprinkle with crushed dried rose petals. Serve warm or at room temperature for best flavor.

Notes

• You can freeze the Qatayef before frying by laying them in a single layer on a parchment-lined baking sheet, covering with plastic wrap, and freezing for a few hours until firm. Then transfer to a zip lock bag. Fry directly from frozen without thawing.
• Be careful to only cook the pancakes on one side to keep the characteristic pocket for stuffing.
• Adjust oil temperature to maintain 350°F for best frying results without burning.

Keywords: Qatayef, Middle Eastern dessert, stuffed pancakes, walnut filling, fried pancakes, sweet syrup, Ramadan dessert