Crunchy Qatayef Middle Eastern Dessert
Ingredients
Dough
- 4 cups warm water
- 3 tablespoons sugar
- 1 teaspoon fine yeast
- 2 cups flour
- 1 cup semolina
- 2 tablespoons starch
- 1 teaspoon baking powder
- a pinch of salt
Syrup
- 2 cups syrup
Cream filling
- 2 cups milk
- 1/4 cup starch
- 1/4 cup flour
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- 1/2 cup cream
For frying
- corn oil
For coating
- finely ground pistachios
Preparation
In a blender pitcher, place the water, sugar, yeast, flour, semolina, starch, baking powder, and salt. Blend on medium speed until a smooth liquid dough forms. Let the dough rest on the kitchen counter for 30 minutes.
On medium heat, place a wide, thick-bottomed pan and let it heat up completely.
Pour the dough into the pan in small disk shapes. Wait for a few seconds until bubbles form on the surface. Wait until all bubbles dry, then transfer to a tray and cover with a clean kitchen towel.
Fold the qatayef into semicircles and cut them in half.
In a deep pan, add oil to a depth of about 2 inches and heat on medium until hot. Fry the qatayef until golden brown.
Place the fried qatayef in the syrup and let them soak for a few seconds.
Fill the halves of the qatayef with the cream and coat them with a generous layer of pistachios.
For the cream: In a saucepan, combine milk, starch, and flour. Stir gently with a whisk until dissolved. Place on medium heat and stir continuously with a wooden spoon or hand whisk until the mixture thickens. Add orange blossom water, rose water, and cream. Chill in the refrigerator.
