Pistachio cream filled Qatayef

By Middle Eats · 150 min

Ingredients

Instructions

1. Mix the flour, semolina, milk powder, sugar, yeast, baking powder and baking soda in a bowl, then pour in the 475 ml water. Mix until smooth, scraping the sides, and let rest at least 10 minutes until small bubbles appear on the surface.
2. For the syrup, peel half an orange in strips and cut them into short pieces about 1 cm wide, until you have about a tablespoon of chopped peel.
3. Put the sugar, 65 ml water and a squeeze of lemon juice in a small pot over medium-high heat until it boils.
4. Add the cinnamon stick and orange peel, lower the heat and simmer for 10 minutes. Then stir in the orange blossom syrup, if using.
5. Strain the syrup into a jug, catching the peel. Spread the peel strands on baking paper, separate them and let them cool until hard; these are for decoration.
6. For the pistachio filling, chop 100 g pistachios into rice-krispie-sized pieces. Blend the pistachio paste with the mascarpone and orange zest until well combined, then transfer to a piping bag with a round nozzle, or a snipped sandwich bag.
7. Heat a non-stick pan over medium heat. Pour about a tablespoon of batter per pancake and cook until the bubbles pop and the top is no longer wet. Do not flip; remove to a plate covered with a tea towel. The base should be golden brown and the top cream-coloured.
8. Fold each pancake in half with the browned side outside, so the cream top is inside. Pinch the edges to seal two-thirds of the way round, leaving the last third open.
9. Pipe filling into the open end until full, then press the exposed cream into the chopped pistachios.
10. Arrange on a platter, top each with a strand of candied peel and drizzle with the syrup before serving.

Summarized from Middle Eats's video. Watch it for the details.

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LemonMilkPistachioOrangeSemolinaMascarpone cheese