Crispy Qatayef Filled with Nuts & Syrup

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. In a large bowl, combine the flour, sugar, yeast, baking powder and powdered milk. Slowly add the water, whisking until smooth with no lumps.
2. Cover the bowl with plastic wrap and leave at room temperature for 30 minutes, until bubbles form on the surface. Then uncover and whisk again.
3. Heat a nonstick pan over medium heat. Pour in 2 tablespoons of batter per pancake and cook on one side only, until the top is dry and bubbly and the bottom is golden. Move the pancakes to a platter and cover with a kitchen towel. Repeat with the remaining batter.
4. While the batter rests, combine the 2 cups sugar and 1 cup water in a saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until the syrup is the consistency of pancake syrup.
5. Stir in the rosewater, turn off the heat and let the syrup cool to room temperature.
6. Meanwhile, mix the chopped walnuts with the 1/2 teaspoon sugar, cinnamon and desiccated coconut to make the filling.
7. Once all the pancakes are cooked, place about 1 tablespoon of filling on each one. Fold them over and pinch the edges closed from one end to the other. Cover with a kitchen towel while you finish the rest.
8. Pour oil into a saucepan to half its depth and heat to 350°F. Fry 2 to 4 qatayef at a time for about 3 minutes each, until golden on the outside.
9. Lift the qatayef out with a slotted spoon and drain on a paper towel-lined plate for about a minute. Then toss the warm qatayef in the syrup until fully coated.
10. Arrange on a platter and, if you like, top with chopped walnuts, ground pistachios or edible rose petals.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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