They can be stuffed with different filling such as Ashta and walnut filling. They are served drizzled with sugar syrup called Ater. I personally prefer to serve them with maple syrup or honey.
The pancakes or Qatayef has to be small sizes. I have used the same recipe as the North African pancakes or Baghrir, please check recipe here: https://www.myexcellentdegustations.com/north-african-pancakes-with-tiny-holes-baghrir/
The filling used in this recipe is the middle eastern cream called Ashta, please check recipe here: https://www.myexcellentdegustations.com/mediterranean-cream-ashta/
Middle Eastern Stuffed Pancakes called Qatayef Asafiri
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Ingredients
- I used about 12 small Qatayef or Baghrir, please check the recipe link above
Cream filling
- 1 cup Ashta, please check recipe link above
Sugar syrup
- 2 cups granulated sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tsp orange blossom water
Garnish
- Crushed pistachios
- Honey for serving if you don’t want to use sugar syrup
Instructions
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First, prepare the sugar syrup. Mix water, sugar and lemon juice in a saucepan over medium heat.
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Bring to a boil then let it continue boiling for about 10 minutes or until it starts to thicken.
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Remove from heat and add orange blossom water.
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Let cool completely (It’s preferable to make the syrup ahead of time).
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Place about 1 tablespoon or less Ashta cream on the pancake, a little further from the center.
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Fold the pancake in half.
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Start closing the half pancake by pinching the sides together but don’t pinch all the way.
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Leave a little opening showing the filling(Ashta).
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Dip the open side into crushed pistachios.
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Serve as is or with the syrup. I personally prefer serving them with honey or maple syrup.
Recipe Notes
- If you make the Qatayef and Ashta ahead of time, the Qatayef Asafiri can be ready in no time.