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Qatayef asafiri (Syrian stuffed pancakes) recipe
Qatayef asafiri (Syrian stuffed pancakes) recipe
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Middle Eastern semolina pancakes filled with creamy ricotta, and infused with rose and orange blossom water.
Ingredients:
  • 310ml (11 ⁄4 cups) lukewarm water
  • 1 ⁄4 tsp dried yeast
  • 20.00 gm caster sugar
  • 75g (1 ⁄2 cup) plain flour
  • 1 ⁄4.00 gm baking powder
  • 90g (1 ⁄2 cup) fine semolina
  • 40g (1 ⁄4 cup) finely chopped pistachio kernels
  • Honey, to drizzle
  • 375g fresh ricotta
  • 60ml (1 ⁄4 cup) thickened cream
  • 11 ⁄220.00 gm caster sugar
  • 2 tsp orange blossom or rose water
Instructions:
  • In a jug, combine water, yeast, and 1⁄2 tsp sugar. Stir until mixed. In a bowl, sift flour and baking powder, whisk in semolina and remaining sugar. Create a well in the center and stir in the yeast mixture. Cover with plastic wrap and let it rest for 30 minutes.
  • In a bowl, combine ricotta, cream, and sugar using electric beaters until smooth. Mix in the blossom or rose water. Cover with plastic wrap and refrigerate until needed.
  • Heat a non-stick frying pan over medium heat with a light greasing. Portion 11 ⁄2 tablespoonfuls of pancake mixture into the pan and spread to form an 8cm diameter. Cook for 1-2 minutes until golden underneath and bubbles form on top. Once the top appears slightly sticky, transfer the pancake to a tray without flipping it. Cover loosely with a clean tea towel and continue the process with the rest of the mixture.
  • Take one pancake cooked-side down and firmly seal about two-thirds of the way around the edge. Repeat with the rest of the pancakes. Fill a piping bag fitted with a 1cm plain nozzle with the filling and pipe it into the pancakes. Spread pistachios on a plate and coat the filling end by dipping it into the pistachios. Serve with a drizzle of honey.

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