Katayef Arabic Pastry Dessert
Ingredients
- 3 cups flour
- 1/2 teaspoon salt
- 2 tablespoons corn oil
- 1 and 1/4 cups water
Filling
- 3/4 cup fine semolina
- 1/2 cup milk
- 1/4 cup sugar
- 1 tablespoon rose water
- 3 pieces mastic
- 2 cups pistachios
For serving
- Syrup
Preparation
In the mixer bowl, put the flour, salt, corn oil, and water, attach the dough hook and run on low speed for a few minutes to get soft dough then cut it into several pieces and shape them into balls.
Place the dough in a greased dish and let it rest for 30 minutes or several hours in the fridge.
For the filling, in a saucepan put the semolina, milk, sugar, rose water, and mastic, stir to mix then heat on medium heat until it boils with continuous stirring, reduce heat and let it boil for a minute with continuous stirring then let it cool completely before use.
Prepare the oven trays.
Wipe the table with corn oil then roll out the dough ball to be very thin, adding a little oil from time to time to facilitate rolling.
Fold the dough from the edges to make a square.
Put a little filling on the dough then sprinkle some pistachios as desired.
Fold the edges to make it like a sealed envelope.
Place the stuffed dough on a piece of aluminum foil to facilitate handling and transfer.
Preheat the oven to 190°C then bake the katayef for about 15 minutes until golden.
Pour the syrup directly after removing from the oven.
Sprinkle more pistachios and serve.
