Qatayef with Cream: The Perfect Sweet Treat for Special Occasions

 Qatayef Stuffed with Cream: A Delicious Arabic Dessert

Qatayef stuffed with cream is a popular dessert in Arab cuisine, especially during Ramadan. Known for its delightful taste and crisp texture, this treat is a must-try. Here's everything you need to know about making this delicious dessert:

Ingredients:

• Qatayef Dough: The dough is made from simple ingredients such as flour, water, sugar, and yeast. It is prepared as small pancakes cooked on a flat griddle without flipping, giving it a pocket-like shape, perfect for stuffing.
• Cream Filling: The filling is made with milk, sugar, cornstarch (to thicken), rose or orange blossom water (for a floral aroma), and butter or cream (to create a rich, creamy texture).

Preparation:

1. Making the Qatayef Dough:

   • In a large bowl, mix the flour, sugar, yeast, and baking powder.
   • Gradually add water to the dry ingredients, stirring constantly to achieve a smooth batter.
   • Let the mixture sit for 30-45 minutes to allow the dough to rise and become ready for cooking.

2. Preparing the Cream Filling:

   • In a medium saucepan, heat the milk and sugar over medium heat.
   • Once the milk begins to boil, add the cornstarch dissolved in a little water.
   • Stir continuously until the mixture thickens into a creamy consistency.
   • Add rose or orange blossom water to taste for a fragrant touch.
   • Stir in butter or cream for extra richness.

3. Shaping the Qatayef:

   • Heat a griddle or non-stick pan over medium heat.
   • Pour a small spoonful of the batter onto the pan to form small circles.
   • When bubbles form on the surface, gently lift the qatayef using a spatula and place the cream filling in the center.
   • Fold the qatayef in half to form a semicircle and press the edges together to seal them tightly.

4. Frying the Qatayef:

   • Heat oil in a deep frying pan until hot.
   • Fry the qatayef until they turn golden brown.
   • Once fried, place the qatayef on paper towels to absorb excess oil.

5. Adding the Syrup:

   • Warm the sugar syrup (known as attar) and pour it over the hot qatayef immediately after frying.

Tips:

• Ensure the oil is hot enough before frying to make the qatayef crispy without absorbing too much oil.
• If you prefer, you can substitute the cream with whipped cream or cheese for different filling options.

Serving: Qatayef stuffed with cream is often served with a cup of tea or coffee on special occasions, especially during the holy month of Ramadan.

Enjoy this delicious, sweet treat with family and friends as a perfect dessert for any celebration!