Qatayef Asafiri
What is Qatayef Asafiri
Qatayef Asafiri -- a mouthwatering Middle Eastern dessert that can be served any time in the year, but is super popular during Ramadan...and for good reason, too! This luscious Arabic sweet is creamy, yet light and refreshing, making it a perfect addition to your iftar table. This one is a MUST during Ramadan.
I'm not sure where qatayef asafiri originates, but I do know that it's made in many Middle Eastern countries like Lebanon, Palestine, Jordan, and Syria. There are many variations you can find. Some are fried, half open, fully closed, savoury. Some are also filled with different creams or cheeses. They look and sound delicious, but this recipe is SO GOOD and I am so happy with it!
I really need to put a disclosure out here. I am not Middle Eastern so I'm not claiming my recipe to be authentic in any way, shape, or form; but I've done my research and testing and this recipe is awesome! I've also been eating Middle Eastern food and sweets for as long as I can remember, so I deserve some credit! :D
There are 3 main components to this recipe that are then combined to make the qatayef asafiri. The first is the qatayef dough/pancakes, which are basically mini pancakes with semolina added. These are then filled with ashta. Ashta is a thick and creamy filling that's made by cooking milk over the stove. It forms a custard-like consistency. And last, the simple syrup is a slightly thickened syrup that's delicately flavoured, to be drizzled over the filled qatayef. These components are then assembled and you have a light and refreshing Ramadan dessert!
Ingredients Needed
Here are the Qatayef main ingredients that you will need to make this refreshing dessert!
For the Ashta
- Milk and heavy cream: these two make up the base of the ashta and result in a thick and creamy, custard-like consistency.
- Cornstarch: this helps to thicken up the milk and heavy cream so that it reaches a thick custard consistency.
- Granulated sugar: just a bit to add a little sweetness.
- Flavoured water: rose water and orange blossom water add the authentic taste to the ashta.
For the Simple Syrup
- Granulated sugar: helps create a thickened, sweet syrup.
- Water: the liquid portion of the syrup.
- Lemon juice: adds some flavour.
- Flavoured water: orange blossom water again adds a bit of authentic taste to this recipe.
For the Qatayef
- All-purpose flour: makes up the base of the batter.
- Fine semolina: very popular in Middle Eastern cuisine. It adds a hint of flavour and texture to this lovely Arabian dessert.
- Granulated sugar: adds slight sweetness.
- Baking powder & instant yeast: gives the 'pancakes' a little bit of rise.
- Water: brings the batter together.
- Pistachios: used to garnish the finished Qatayef Asafiri and it is not optional.
How to Make Qatayef Asafiri
I will admit, Qatayef Asafiri does take a bit of time and effort, but it is totally worth it. There are 3 to 4 different steps you need to take, but it is not too difficult. Follow these helpful instructions to make this Arabic dessert.
Prepare the Ashta
It is a good idea to start off with the ashta recipe (which is the qatayef filling), because it needs the most time to cool. In a medium saucepan, combine the milk, whipping cream, cornstarch, and sugar. Whisk this mixture until there are not more lumps. Place the saucepan over medium high heat and continue to whisk constantly (milk tends to scorch easily). Once the mixture begins to bubble, reduce the heat to medium low and continue whisking until the mixture has thickened to a custard-like consistency. It should take 5-10 minutes. Remove from heat, stir in orange blossom water and rose water.
Pour ashta into a heat-proof bowl and cover with plastic wrap, ensuring the wrap touches the surface of the ashta. Let cool for 15 minutes and then transfer to the fridge to cool until ready to use.
Prepare the Simple Syrup
I like to prepare the simple syrup recipe next because it also needs some time to cool. Add the sugar and water to a small saucepan, stir, and place over medium high heat. Bring the mixture to a boil, squeeze in the lemon juice, stir well, and reduce to a simmer. Mix occasionally, until slightly thickened. It should take about 5 minutes. Remove from heat and stir in the orange blossom water. Let cool for 15 minutes at room temperature. Pour into a bowl or jar and transfer to the fridge to continue to cool until ready to use.
Prepare the Qatayef
Place the water in the blender first. Next, add the flour, semolina, sugar, baking powder, instant yeast, and salt to the blender and blend for about 1 minute. Let the mixture rest for 30 minutes at room temperature.
Once the mixture has rested, heat a pan or pancake griddle over medium heat. Once the pan is up to temperature, add a small amount of butter/oil (if needed). Pour in a small amount of batter. Aim for the circles to be about 3 inches in diameter. The top of the qatayef will slowly dry up. In the first photo below, the whole surface is wet. The second photo, about 75% is still wet. The third photo, about 25% of the qatayef is still wet. As soon as the last bit dries up, remove from the pan and set onto a kitchen towel. DO NOT FLIP.
While the qatayef are still warm, fold them in half gently and pinch the edges together to seam, about halfway. They should look like little pockets or scoops. Continue to cook the rest of the qatayef while folding the ones that have already been cooked. Allow the qatayef to cool down before assembling.
Assemble the Qatayef Asafiri
Once the qatayef have cooled down, it's time to stuff them. Take the ashta out of the fridge. You might need to give the ashta a good stir to loosen it up. Use a small spoon to stuff some of the ashta into the qatayef pocket. Be gentle enough to not break it. You won't be able to stuff it all the way back.
Next, dip the exposed ashta into the crushed pistachios and place onto a serving plate/platter. Repeat these 2 steps until you have stuffed all of the qatayef.
Drizzle some of the simple syrup over all of the Qatayef Asafiri just before serving; also serve the remaining syrup alongside of the plate so you can drizzle more on your own individual piece if needed.
Tips for the Best Qatayef Asafiri
Follow these tips for the best Ramadan dessert!
- When cooking the qatayef batter, make sure the pan is up to proper temperature. You want to be sure that the top of the qatayef dries out, without the bottom getting burned. You might need to adjust the temperature on your stove/griddle to get the perfect temperature. Cook 1 test qatayef before making the rest.
- If your qatayef are not exactly 3 inches, don't worry. They do not need to be perfect. As long as they are pretty small they should be okay.
- In order for the qatayef to seal properly when folding, they should still be warm. I usually fold and seal mine while simultaneously cooking other qatayef.
- When making the ashta, it is important to continuously whisk the mixture. If you don't do this, your ashta will be lumpy and it may also burn at the bottom of the pan.
- When letting the ashta cool, plastic wrap touching the surface of the ashta is important to prevent a skin forming on top.
How to Store Qatayef Asafiri
Storing these Ramadan desserts can get a little tricky. Here are some things to keep in mind.
- Qatayef Asafiri is best when served immediately, but you can keep the leftovers in the fridge, in an airtight container, for up to 2 days.
- This simple dessert does not do well in the freezer, as the ashta will change consistency and it will be unpleasant.
- You can make the ashta ahead of time and store it in an airtight container for up to 3 days. I would recommended laying plastic wrap directly onto the surface of the ashta then putting the lid on.
- The simple syrup can be stored in the fridge, for up to 4 weeks, in an airtight jar/container.
More desserts that you will love: Chocolate Covered Dates, Blueberry Apple Crisp, Matcha White Chocolate Cookies, Carrot Cake Loaf, Chocolate Chip Cookies
Frequently Asked Questions
Yes, you can make the different components ahead of time and them put them together before serving. The ashta can be made up to 3 days in advance -- store in the fridge in an airtight container with plastic wrap directly on the surface of the ashta. I recommend making the qatayef pancakes the same day, but you can make it 3-5 hours before assembling the qatayef. Be sure to keep them wrapped in a kitchen towel in the mean time. The simple syrup can actually be kept for up to 4 weeks, in the fridge, in an airtight jar; so you can make it any time within that time frame. When ready to serve, assemble all the components, and you're done!
Alternatively, you can stuff the pancakes with the ashta, place in an airtight container, and refrigerate for up to 3-5 hours before serving. Drizzle with simple syrup before serving.
If you don't want to use heavy cream, you can just replace it with milk.
I wouldn't recommend it. Ashta when frozen loses its consistency and may become watery. It won't have a pleasant texture or taste.
Rich and creamy ashta stuffed in qatayef, and drizzled in simple syrup. Rose and orange blossom delicately flavour this Middle Eastern dessert.
- 1 cup milk
- 1 cup heavy cream i.e heavy whipping cream
- 1/3 cup cornstarch
- 2 1/2 tbsp granulated sugar
- 2 tsp orange blossom water
- 2 tsp rose water
- 2 cups granulated sugar
- 1 cup water
- 1 squeeze lemon juice
- 1 1/2 tsp orange blossom water
- 1 1/2 cups all-purpose flour
- 3/4 cup semolina (fine)
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp instant yeast
- pinch salt
- 2 3/4 cups warm water
- 1/2 cup crushed pistachios
In a medium saucepan, combine the milk, heavy cream, cornstarch, and sugar together. Whisk really well until cornstarch has been dissolved into the milk.
Once the cornstarch is dissolved, place the saucepan over the stove on medium high heat, and begin whisking constantly.
When the mixture begins bubbling, reduce heat to medium low; continue whisking constantly. Continue whisking until thickened to a custard consistency, about 5-10 minutes.
Remove from heat and stir in the orange blossom water and rose water. Pour the ashta into a heat-proof bowl. Cover with plastic wrap, ensuring the wrap touches the surface of the ashta itself.
Allow to cool for 15 minutes at room temperature. Transfer to fridge for 1 hour, or until ready to use.
To make the simple syrup, add the sugar and water to a small saucepan, stir, and bring to a boil over medium high heat.
Once boiling, stir in the lemon juice and reduce heat to a simmer.
Continue to simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Remove from heat and stir in orange blossom water. Set aside to cool for 15 minutes.
Pour the simple syrup into a jar or bowl and place in fridge to cool until ready to use.
To make the small pancakes, first place the water into the blender.
Add the flour, semolina, sugar, baking powder, instant yeast, and salt to the blender and blend for about 1 minute. Let this mixture rest on the counter for 30 minutes.
Once the mixture has rested, heat a pan or pancake griddle over medium heat. Once hot, add a small amount of oil or butter (if needed) to the pan or griddle.
Pour or spoon the batter onto the pan to make small pancakes, about 3 inches in diameter. Don't worry, it does not have to be exactly 3 inches and it doesn't need to be perfect!
Wait for the top of the qatayef to dry out (you will slowly see it begin to dry up). Once you don't see anymore wet batter on the top, remove from heat and place on a kitchen towel. DO NOT FLIP. You might need to adjust the heat to make sure the bottom doesn't burn while waiting for the top to dry out. Don't be afraid to test a couple qatayef to get it right.
While the qatayef are still warm, gently fold each in half and pinch the ends together halfway to create a pocket. Please see the photos in the blog post to get a visual.
Allow the qatayef to cool.
Use a small spoon to gently stuff the qatayef with the ashta. Fill as deep as you can without breaking the qatayef. You won't be able to get all the way back, so don't worry.
Once they're all filled, gently dip the exposed ashta into the crushed pistachios and arrange on a serving plate.
Drizzle the simple syrup over the stuffed qatayef and serve immediately. Don't forget to have the jar of remaining simple syrup handy so people can drizzle more on their individual piece if needed.