Qatayef Asafiri (Stuffed Semolina Pancakes) Recipe
Introduction
Qatayef Asafiri are delicate semolina pancakes filled with a luscious cream and topped with fragrant pistachios. This Middle Eastern dessert is perfect for special occasions or when you want to impress guests with a sweet treat that’s both light and flavorful.
Ingredients
- 1/2 cup (100 grams) granulated sugar
- A squeeze of fresh lemon juice
- 1 teaspoon orange blossom water or rose water, or a combination
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (40 grams) fine semolina flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon instant or quick-rise yeast
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground mahlab (optional)
- 1/4 teaspoon orange blossom water or rose water (optional)
- 1 cup (8 ounces) mascarpone
- 1/2 cup (120 grams) heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon orange blossom water or rose water, or a combination
- 1/4 cup (about 1 ounce) finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing
Instructions
- Step 1: Prepare the syrup by combining sugar, lemon juice, and 1/4 cup water in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat, let cool completely, then stir in 1/2 teaspoon each of orange blossom water and rose water.
- Step 2: Make the batter by adding 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all batter ingredients and blend until smooth and loose, similar to heavy cream. Let rest for 15 minutes.
- Step 3: Prepare the filling by placing mascarpone, heavy cream, confectioners’ sugar, and 1/2 teaspoon each of orange blossom water and rose water in a bowl. Whip with an electric mixer until stiff peaks form. Refrigerate until ready to use.
- Step 4: Heat a medium nonstick skillet or griddle over medium heat. Stir the batter, then pour 1-tablespoon portions to form circles, about 4 at a time. Cook only on one side until covered with small bubbles and the center loses its shine, about 30–45 seconds. Adjust heat or batter consistency if needed for even cooking and bubbles.
- Step 5: Transfer cooked qatayef to a tray lined with a dish towel and cover with another towel. Repeat with remaining batter.
- Step 6: Fold each qatayef into a half-moon with the bubble side inside and pinch edges halfway to seal. Fill each opening with cream using a teaspoon or piping bag. Dip exposed cream into ground pistachios.
- Step 7: Arrange filled qatayef on a serving platter. Cover with plastic wrap and refrigerate if needed. Before serving, drizzle with cooled syrup and offer extra syrup for guests to add.
Tips & Variations
- If you can’t find mahlab, simply omit it; the pancakes will still be delicious.
- Adjust the flower waters to your taste—orange blossom adds a citrusy floral note, while rose water lends a deeper aroma.
- Use other nuts like finely chopped almonds or walnuts instead of pistachios for a different crunch.
- Make sure to cook pancakes only on one side; cooking both sides can dry them out.
Storage
Store the filled qatayef in an airtight container in the refrigerator for up to 24 hours. Syrup can be kept separately in the fridge for several days. To serve, bring the qatayef to room temperature and drizzle with syrup. It is best enjoyed fresh for the softest texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the syrup ahead of time?
Yes, the syrup can be prepared in advance and stored in the refrigerator. Just reheat slightly or bring to room temperature before serving.
What if I don’t have semolina flour?
You can substitute fine semolina with extra all-purpose flour, but the texture will be less traditional and slightly less grainy.
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Qatayef Asafiri (Stuffed Semolina Pancakes) Recipe
- Total Time: 45 minutes
- Yield: About 16 qatayef pancakes 1x
- Diet: Vegetarian
Description
Qatayef Asafiri are delicate, stuffed semolina pancakes traditionally served during Ramadan. These fluffy one-sided pancakes are filled with a light, aromatic mascarpone cream, then dipped in finely ground pistachios and drizzled with fragrant orange blossom and rose water syrup. This recipe provides a perfect balance of creamy, floral, and nutty flavors in every bite.
Ingredients
Scale
Syrup
- 1/2 cup (100 grams) granulated sugar
- A squeeze of fresh lemon juice
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
- 1/4 cup water (for syrup)
Batter
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (40 grams) fine semolina flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon instant or quick-rise yeast
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground mahlab (optional)
- 1/4 teaspoon orange blossom water or rose water (optional)
- 1 1/4 cups plus 2 tablespoons water (to blend with dry ingredients)
Filling
- 1 cup (8 ounces) mascarpone cheese
- 1/2 cup (120 grams) heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
Finishing
- 1/4 cup (about 1 ounce) finely ground unroasted, unsalted pistachios (preferably Turkish)
Instructions
- Prepare the syrup: In a small saucepan, combine granulated sugar, lemon juice, and 1/4 cup water. Bring to a boil over medium heat, then reduce heat and simmer until the syrup slightly thickens, about 5 minutes. Remove from heat and let cool completely. Once cooled, stir in 1/2 teaspoon each of orange blossom water and rose water for aromatic flavoring.
- Make the batter: In a blender or food processor, combine 1 1/4 cups plus 2 tablespoons water with all the batter ingredients: all-purpose flour, fine semolina, sugar, instant yeast, baking powder, baking soda, ground mahlab (if using), and orange blossom or rose water. Blend until the mixture is smooth and has a loose, creamy consistency similar to heavy cream. Allow the batter to rest for 15 minutes for optimal fermentation and texture.
- Prepare the filling: In a small bowl, combine mascarpone, heavy cream, confectioners’ sugar, and 1/2 teaspoon each of orange blossom water and rose water. Using a handheld electric mixer, whip the mixture until stiff peaks form. Refrigerate the whipped cream filling until ready to use to keep it firm.
- Cook the qatayef: Heat a medium nonstick skillet or griddle over medium heat. Stir the batter to ensure smoothness. Pour about 1 tablespoon of batter per pancake onto the skillet, fitting around 4 pancakes at once. Cook on one side only until the surface is covered with small bubbles and the top loses its shine, about 30 to 45 seconds. Avoid flipping. The base should turn a uniform golden color. Adjust heat as needed to avoid burning or uneven cooking. If bubbles are large and sparse, thin the batter by stirring in 1 tablespoon water.
- Cool and cover: Transfer each cooked pancake onto a tray lined with a dish towel, covering them with another towel to keep moist and warm while cooking the rest.
- Fill the qatayef: Fold each pancake into a half-moon shape with the bubbly side inward, pinching edges together halfway to seal. Use a teaspoon or piping bag to fill each pocket with the whipped mascarpone cream. Dip the exposed cream filling into finely ground pistachios to coat.
- Serve: Arrange the filled qatayef on a serving plate. These can be refrigerated for several hours covered with plastic wrap. Before serving, drizzle the prepared orange blossom and rose water syrup over the qatayef. Provide extra syrup for guests to add as desired.
Notes
- Ground mahlab is an optional aromatic spice used traditionally in Middle Eastern baking for a unique flavor. It can be omitted if unavailable.
- Cooking qatayef only on one side ensures a soft, pancake-like texture without becoming crispy or tough.
- Maintaining medium heat during cooking prevents burning and ensures even cooking of the delicate pancakes.
- Use fresh orange blossom and rose water to impart authentic floral aroma; available at Middle Eastern or specialty stores.
- Qatayef can be made ahead and refrigerated; add syrup just before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Qatayef Asafiri, semolina pancakes, stuffed pancakes, Middle Eastern dessert, Ramadan dessert, mascarpone filling, orange blossom syrup, rose water syrup
