Baked Qatayef Recipe with Nuts filling
Yeast pancake filled with nuts mixture, flavored with orange blossom water & sugar syrup poured to sweeten up!

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Baked Qatayef Recipe with Nuts filling

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Ingredients

Adjust Servings:
For the sugar syrup:-
1 Cup Sugar
1/2 cup Water
1 tea spoon Lemon juice
1/2 tea spoon Orange blossom water Optional
1/2 tea spoon Rose water Optional
A small pinch of Salt
For Qatayef Batter :-
1 1/2 Cup All purpose flour
1/2 Tea spoon Instant dry yeast
1/2 Tea spoon Baking Powder
2 Tea spoon Sugar
1 Table spoon Milk powder
3 Table spoon Semolina
Salt to taste
1 1/2 Cup Warm water
For Nuts filling :-
1/2 Cup Pine Nuts
1/2 Cup Walnuts
1/3 Cup Desiccated coconut
1 Table spoon Sugar
2 Table spoon Melted Butter
1/4 Tea spoon Orange blossom water
To bake and Serve :-
4 table spoon Melted Butter
To decorate Ground Pistachios Optional

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Features:
  • Sweet
Cuisine:

    Ingredients

    • For the sugar syrup:-

    • For Qatayef Batter :-

    • For Nuts filling :-

    • To bake and Serve :-

    Directions

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    Ramadan Health Tips :-

    • Better to opt for baked/steamed version of snacks than frying.
    • Have nuts and seeds to get good protein and other nutrients during non fasting hours.
    • Drink plenty of plain water and avoid fizzy and carbonated drinks completely.

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    Steps

    1
    Done

    Prepare the Sugar syrup

    Take sugar and water in a sauce pan over medium heat and just stir to combine. Bring to boil. When sugar melts completely add in the lemon juice. Let it simmer for another 10 to 15 minutes until the syrup slightly thickened up.

    Then add rose water and orange blossom water and switch off the flame, keep aside to cool down the syrup before you dip the qatayef.

    2
    Done

    Prepare the Qatayef batter (Pancake batter)

    In a bowl take all the ingredients except water and give them a good mix.

    Then add 1 1/4 cup of water first and mix the batter without forming any lumps. If the batter is too thick add remaining 1/4 up water little by little as require. (batter neither be too thick nor thin, pourable classic pan cake consistency it should be.

    Now cover the bowl with plastic wrap and keep it in a warm place upto an hour.

    3
    Done

    Prepare the Nuts Filling

    Lightly dry roast all the nuts and desiccated coconut and keep aside to cool down.

    Roughly chop walnuts.

    Now take all the ingredients for the nuts filling in a bowl and mix them well and keep ready while qatayef batter gets ready.

    4
    Done

    Make the Qatayef dough (Pancake)

    Heat a non stick pan and slightly wipe the pan with a paper towel with very little oil (to make sure that pancake won’t stick on it).

    Pour about 2 table spoon of batter and make about 4 inch diameter round pancake. You will get lots of bubbly holes as shown in the pic. Cook the pan cake only one side without flipping.when the pan cake no longer shows the wet batter on top, take them off from the pan. Repeat with the rest of the batter.

    Keep each cooked pan cake without overlapping each other by covering with kitchen towel (if you keep them open, it will dry out and you wont be able to stick the edges).

     

    5
    Done

    Fill the Qatayef dough with prepared nuts filling

    Take the pancake and put about a tea spoon of prepared nuts filling (Step#3) at the center and fold them to half moon shape and pinch the edges with your fingers. Repeat with the rest of the pancake and filling. (Don’t over fill and tear the pan cake).

    6
    Done

    Bake the qatayef

    Preheat your oven at 200 º C

    Arrange the qatayef on baking sheet and brush both the side with  melted butter. Bake them for 20 minutes or until the qatayef become lightly brown. (Please keep an eye on it at 15 minutes…every oven cooking time may differ).

    Instead of baking, you can also deep fry the qatayef until golden brown.

    7
    Done

    Serve the Qatayef

    Immediately after taking out of the oven, dip them in prepared sugar syrup (step#1) and decorate them with powdered pistachio. Serve immediately.

    8
    Done

    Tips & Tricks

    • You can freeze the prepared qatayef upto a month. If freezing, arrange them in a tray without over lapping after step#5 (before baking/frying) for 3 to 4 hours. Then keep them in an airtight container or zip lock bag and store in the freezer. You can bake them direct from the freezer.
    • You can use your choice of nuts mixture.
    • Nuts mixture can also be flavored with cinnamon powder instead of orange blossom water.
    • Instead of nuts filling cheese can also be used.

    Nadishaf

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