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a plate of qatayef that have been dipped in simple syrup
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5 from 2 votes

Qatayef Recipe with Nuts

Enjoy the sweet flavor and crisp, crunchy texture of this Qatayef recipe! A fluffy pancake-like batter is stuffed with a sweet, crunchy nut filling and fried to golden perfection. Topped with a simple syrup, it's a dessert that will have everyone drooling!
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: arab food, middle eastern
Keyword: atayef, dessert, qatayef, qatayef recipe, ramadan desserts
Servings: 24 servings
Author: Food Dolls

Ingredients

Simple Syrup

  • 1 cup water
  • 2 cups granulated sugar
  • 1 teaspoon lemon or lime juice freshly squeezed
  • 1 teaspoon vanilla extract

Qatayef

  • 2 cups all-purpose flour
  • 1/2 cup cream of wheat
  • 3 cups water room temperature
  • 1 Tablespoon regular yeast
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon cornstarch
  • 1 pinch salt
  • 1 cup walnuts chopped
  • 1/4 cup almonds or pistachios chopped
  • 1/4 cup unsweetened coconut flakes fine
  • 1 tbsp granulated sugar
  • 1/2 teaspoon cinnamon optional

Instructions

For the Simple Syrup

  • Add the water and sugar to a saucepan over high heat. Bring the mixture to a boil. Then, add the lemon juice, and mix well.
    1 cup water, 1 teaspoon lemon or lime juice, 2 cups granulated sugar
  • Reduce the heat to low, and let the mixture simmer for 6-8 minutes to combine and thicken.
  • Remove the pan from the heat, and stir in the vanilla extract.
    1 teaspoon vanilla extract
  • Set aside to come to room temperature.

For the Qatayef

  • In a blender, add the flour, cream of wheat, yeast, cornstarch, sugar, baking powder, salt, and sugar. Pour in the room temperature water, and blend to combine.
    2 cups all-purpose flour, 1/2 cup cream of wheat, 1 Tablespoon regular yeast, 2 Tablespoons granulated sugar, 1/2 teaspoon baking powder, 1 Tablespoon cornstarch, 1 pinch salt, 1 tbsp granulated sugar, 3 cups water
  • Add the baking soda, and pulse a few times to combine. Be careful not to overmix! Cover the mixture, and set it aside for 20 minutes.
    1/2 teaspoon baking soda
  • Heat a grasped skillet over medium heat, and use a small ladle to pour the batter into the center. Cook until the sides begin to puff up and the top bubbles. It will look like a cross between a pancake and a crumpet.
  • Set the Qatayef pancake on a plate with the top facing up, cover, and repeat until all the batter has been used. Set the plate aside, making sure it is covered.
  • In a small bowl, combine the walnuts, almonds, coconut flakes, sugar, and cinnamon, if using.
    1 cup walnuts, 1/4 cup almonds or pistachios, 1/4 cup unsweetened coconut flakes, 1/2 teaspoon cinnamon
  • Scoop 1 tablespoon of the mixture into each Qatayef pancake. Fold the edges of each piece together. Use two fingers to pinch the edges together, sealing them tightly.
  • Heat vegetable oil in a large pot or fryer until it reaches 350 degrees Fahrenheit. Carefully drop the Qatayef in one at a time, and fry for 2-3 minutes or until golden brown.
  • Immediately remove them from the oil, and dunk them into the prepared simple syrup mixture. Alternatively, set them on a paper towel or plate, and drizzle the syrup on top.
  • Store in an airtight container in the fridge for 1-2 days.

Notes

  • Feel free to add raisins to the filling, if desired.
  • Be careful not to overstuff the dough or the Qatayef will rip!
  • Freeze raw Qatayef for up to 3 months. Fry from frozen or thawed.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg