Egyptian Walnut-Stuffed Pancakes (Qatayef)
قطايف QatayefSay it: kah-tah-YEF
Qatayef are small, golden crescent-shaped pancakes that Egyptians love during Ramadan. The batter is cooked on one side only, leaving a bubbly surface, then filled with walnuts and cinnamon, pinched closed, and deep-fried until crisp. They are soaked briefly in rose-water syrup, so the shell stays crisp while the nut filling remains fragrant. Sold in sweets shops and made at home, qatayef are a symbol of the holy month and a favorite throughout Egypt.
Egyptian Walnut-Stuffed Pancakes (Qatayef)
قطايف, Qatayef
Pronounced kah-tah-YEF
- Serves
- 4
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Dough
Walnut filling
Frying and finishing
Method
Start with the syrup. combine the sugar, water, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat, stirring just until the sugar dissolves, then simmer 8-10 minutes until lightly syrupy. Remove from the heat, stir in the rose water, and cool completely.
Whisk the flour, semolina, sugar, yeast, baking powder, and salt in a large bowl. Pour in the warm water and whisk to a smooth, loose batter, like thick crepe batter. Cover and leave in a warm spot for 30-40 minutes, until bubbly and slightly risen.
Mix the walnuts, sugar, and cinnamon in a bowl for the filling; set aside.
Heat a nonstick skillet or griddle over medium-low heat. Stir the batter, then pour 1 tablespoon (15 ml) into a 3-inch (8 cm) round; cook 1-2 minutes, until the surface is covered with tiny bubbles and the edges look dry. Do not flip; transfer the pancakes bubble-side up to a clean towel and repeat with the remaining batter.
Put about 2 teaspoons of walnut filling in the center of each pancake on the bubbly, less-cooked side. Fold in half so the smooth cooked sides face outward and pinch the edges firmly to seal; if they resist, moisten your fingers lightly with water. Keep the filled qatayef covered as you work.
Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Fry the qatayef in small batches for 2-3 minutes, turning once, until deep golden and crisp. Drain on a rack or paper towels.
Dip each hot qatayef briefly in the cooled syrup, about 10-15 seconds per side, then drain. Pile on a plate, sprinkle with pistachios, and serve warm.
Regional variant: Sweet Cheese Qatayef (Qatayef bil Jibn)
For the cheese version, replace the walnut filling with 1 1/2 cups (350 g) ricotta or fresh unsalted sweet cheese mixed with 1/2 cup (60 g) shredded low-moisture mozzarella and 2 tablespoons (25 g) sugar; omit the cinnamon. Fill and seal the pancakes the same way, taking care not to overfill. Fry as directed and dip in the same cooled syrup; serve warm while the cheese is soft.
Cook's notes
- Use a thermometer for the oil; too-hot oil browns the outside before the filling heats through.
- Pinch the edges very firmly and do not overfill, or the qatayef can open in the oil.
- Cool the syrup completely before dipping hot qatayef so they stay crisp rather than soggy.
Serve with
Serve warm with the rose-water syrup, chopped pistachios, and mint tea or strong black tea.
Make ahead and storage
The syrup keeps for 1 week refrigerated, and filled uncooked qatayef can be frozen on a tray for 1 month, then fried from frozen. Cooked qatayef are best fresh but reheat well in a 350°F (175°C) oven.
