Bring Ramadan vibes into your home by making Qatayef Asafiri Recipe. These delicious mini cone shapes filled with the creamy filling will melt in your mouth! Atayef dessert is the right choice to satisfy your sweet cravings after long fasting days.
Give it a Try!
What is Qatayef?
Qatayef or atayef pancake recipe is a popular dessert in middle eastern countries made during the holy month of Ramadan.
Classic qatayef are stuffed with a variety of fillings, fried to golden perfection, and finally drenched into a simple syrup.
One unique version to enjoy is the fried qatayef with cheese recipe. You can also enjoy fried qatayef filled with nuts.
Atayef Asafiri are small semolina-yeast pancakes filled with many sorts of goodies. The most common qatayef fillings are ashta clotted cream and cinnamon-nut filling.
In the Arab world, the term Qatayef Asafiri means bird’s pancakes or little bird qatayef.
Usually, these mini pancakes are served once they are done, stuffed with sweetened cream, edged with nuts, and drizzled with simple syrup.
So Tasty and Delicious
Enjoy the Month of Ramadan
In addition to Qatayef Asafiri Recipe, you can enjoy Halawet el Jibn (Middle Eastern Sweet Cheese Rolls), Warbat Bil Ashta (Shaabiyat Dessert), Yummy Crunchy Kunafa Rolls, etc.
These are royal desserts filled with Easy Homemade Ashta Cream (قشطة للحلويات). Once your guests try them, they will ask for more.
Zlabia (Easy Jalebi Recipe), Homemade Luqaimat (Awamat / Lokma), Balah el Sham (Tulumba) are special Middle Eastern desserts to enjoy your moments during the month of Ramadan and satisfy your sweet tooth!
To make the qatayef asafiri recipe, you will need the following ingredients:
- lukewarm water
- fine semolina
- all-purpose flour
- white sugar
- baking powder
- instant yeast
- baking soda
- table cream Nutella, Biscoff, or creamy Ashta
- sweet cheese
Check the recipe card for quantities.
Wow Your Guests
How to Make the Qatayef Batter?
First, put all your ingredients in the blender except baking soda, and blend until everything is very well combined.
Second, let the batter rests for 5-10 minutes, and then add baking soda and mix again.
Then, pour two tablespoons of the batter into a non-stick skillet over medium heat. You can also cook Qatayef on a hot griddle. Cook Qatayef on one side only (don't flip them).
Note: Cook until the entire surface of the pancake batter has no wet spots and you see small bubbles forming on the top surface.
Now, repeat with the rest of the batter until you finish, and cover cooked Qatayef with a clean kitchen towel so they don't get dry.
How to Assemble the Qatayef?
First, fold the pancake into half circle ⅔ of the way by pressing it on the sides, and leave out a small opening at the opposite end.
After that, fill the opening with Ashta, table cream, or Nutella. Now, dip the open side with ground pistachios.
Finally, drizzle with simple syrup before serving.
To make the fried version, start by scooping about one teaspoon of the sweet cheese filling onto one-half of the uncooked side of the pancake.
Then, fold over and pinch the sides together until it's sealed.
Now, heat oil in a saucepan over medium-high heat, then drop the Qatayef in oil and fry until they are lightly golden brown.
Finally, drop fried Qatayef in cold sugar syrup and serve. Enjoy!
Golden to Perfection
- The consistency of the batter of the Qatayef Asafiri Recipe should be a little thicker than the crepe batter.
- If you use a cup to pour the batter into the pan, then pour ⅛ of a cup of batter into a preheated nonstick pan over medium-high heat and wait until you see small bubbles on the top of the pancakes.
- Use a small spoon to fill the opening. You can also use a piping tip.
- Once you finish frying, place the fried Qatayef over a strainer or on a kitchen roll to remove excess oil.
- Make sure to adjust the heat to the right temperature so the bottom part of the pancake doesn’t burn.
- Drizzle the simple syrup once you want to serve Qatayef. Don’t drizzle it in advance.
- Add orange blossom water and rose water to the ashta filling to give it a heavenly aromatic fragrance and get an authentic Middle Eastern flavor.
You Will Ask for More
Frequently Asked Questions
Since feta has a tangy, rich, and slightly salty flavor, you cannot fill the Qatayef pancake with this type of cheese.
Absolutely! You can make it the in a large mixing bowl. All you have to do is to combine the dry ingredients well. Then, add warm water and mix until everything is well incorporated. Cover the batter and let it rest for 10 minutes.
Sweet white cheese is the best to use. Ricotta cheese is a good option as well.
As said before, there is a variety of delectable fillings you can try. If you like a fresh take, then stuff your Qatayef with fresh fruits. You can also stuff them with Nutella if you are a chocolate fan.
Drizzle Simple Syrup and Enjoy
To make the Qatayef recipe, you will need a blender to whisk the ingredients and make the atayef batter.
To cook the Qatayef pancakes, use a medium nonstick skillet. You can also cook them on a griddle.
You will also need a food processor to process nuts for the walnut filling and to ground the pistachios for topping before serving.
Cover the fried Atayef cheese leftovers with plastic wrap and store them in the refrigerator for about 2-3 days. However, you will notice that the texture will not remain crunchy as the first day.
If you have some Atayef pancake leftovers, then store them in airtight bags in the refrigerator for about 2-3 days.
You can make the simple syrup in advance. Let it cool at room temperature, then store it in the refrigerator. It lasts well for up to three weeks since it contains lemon juice that plays as a natural preservative.
Looking for other recipes like this? Try these:
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Qatayef Asafiri with Cream (Qatayef Dough Recipe)
- 3 cups lukewarm water
- ½ cup fine semolina
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon instant yeast
- 1 teaspoon baking soda
- table cream Nutella, Biscoff, or Ashta
- sweet cheese
- Put all your ingredients in the blender except baking soda, blend until everything is very well combined.
- Rest the batter for 5-10 minutes and then add baking soda and mix again.
- In a non-stick skillet or griddle over medium heat, pour two tablespoons of the batter. Cook Qatayef on one side only (don't flip them)
- Cook until the batter has no wet spots and you see bubbles forming on top.
- Repeat until you finish the batter, and cover cooked Qatayef with a kitchen towel so they don't get dry.
Assemble the Qatayef
- Fold the pancake ⅔ of the way by pressing it on the sides, and leave out an opening at the opposite end.
- Fill the opening with ashta, table cream, or Nutella. Dip the filling side with crushed pistachios
- Drizzle with simple syrup before serving.
- Scoop about one teaspoon of cheese onto one-half of the pancake. Fold over and pinch the sides together until it's sealed.
- Heat oil in a saucepan over medium heat, drop the qatayef in oil, and fry until they are lightly golden.
- Drop them in cold simple syrup and serve.