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Qatayef

Qatayef with Cream Filling

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Qatayef are soft Middle Eastern stuffed pancakes traditionally served during Ramadan. They are filled with cream or nuts, then either served soft or fried and dipped in sugar syrup for a crispy finish.
Course Dessert
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 45 minutes
Total Time 1 hour 30 minutes
Servings 10 big pieces
Author sumisculinarynotes

Ingredients

For the pancakes:

  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) fine semolina
  • 2 tbsps sugar
  • 1 tsp instant yeast
  • 1¼ cups (300ml) warm water
  • ½ tsp baking powder
  • ¼ tsp salt

For the cream filling:

  • 1 ¼ cup whole milk
  • 2 tbsps cornstarch
  • 2 tbsps custard powder
  • 2 tbsps sugar
  • 1 tbsp (14g) butter
  • ½ tsp rose water or orange blossom water optional
  • ¼ cup heavy cream or milk optional, for richer texture, see notes

For the syrup:

  • 1 cup (200g) sugar
  • 1 cup (200ml) water
  • 1 tsp lemon juice
  • 2 tbsp honey optional
  • ½ tsp rose water or orange blossom water optional

For the garnish (optional)

  • Crushed pistachios

Instructions

Prepare the Syrup (so it cools while you cook)

  • In a saucepan, combine sugar and water.
    1 cup (200g) sugar, 1 cup (200ml) water
  • Bring to a boil over medium heat.
  • Once boiling, add lemon juice and simmer for 8–10 minutes.
    1 tsp lemon juice
  • Remove from heat and stir in the honey and rose water or orange blossom water (if using).
    2 tbsp honey, ½ tsp rose water or orange blossom water
  • Let it cool completely.
  • Syrup should be room temperature before using.

Make the Pancake Batter

  • In a bowl, whisk together the flour, fine semolina, sugar, baking powder, instant yeast and salt.
    1 cup (125g) all-purpose flour, ½ cup (60g) fine semolina, 2 tbsps sugar, 1 tsp instant yeast, ½ tsp baking powder, ¼ tsp salt
  • Gradually add the warm water, whisking until smooth and lump-free.
    1¼ cups (300ml) warm water
  • Cover and let the batter rest for 30–45 minutes, until slightly bubbly.

Cook the Qatayef Pancakes

  • Heat a non-stick pan over medium-low heat. Do not grease it.
  • Pour about 2-3 tablespoons batter per pancake.
  • Cook only on one side.
  • When bubbles form on the surface and the top looks dry (about 1–2 minutes), remove.
  • Place cooked pancakes on a clean towel and cover to prevent drying out.
  • The cooked side should be golden, the top should remain pale and soft.

Prepare the Cream Filling

  • In a saucepan, whisk together the milk, heavy cream (if using) cornstarch, custard powder and sugar.
    1 ¼ cup whole milk, 2 tbsps cornstarch, 2 tbsps custard powder, ¼ cup heavy cream or milk, 2 tbsps sugar
  • Note: If you are not using heavy cream, replace it with ¼ cup milk instead. This will keep the cream filling smooth and soft, while still giving it a light and creamy texture for your Qatayef.
  • Cook over medium heat, stirring constantly until thickened.
  • Remove from heat and stir in butter, rose water/orange blossom water (if using)
    1 tbsp (14g) butter, ½ tsp rose water or orange blossom water
  • Let the cream cool completely before filling.

Fill and Shape

  • Take one pancake (golden side out).
  • Add about 1 tablespoon cream in the center.
  • Fold in half and pinch the edges closed to seal.
  • You can fully seal into half-moons (traditional style), or
  • Seal halfway and leave the top open for decorative cream filling.
  • Optional: Fry & Soak in Syrup (Crispy Version)

If you prefer crispy Qatayef:

  • Fill and fully seal the pancakes into half-moon shapes.
  • Heat oil (about 1–2 inches deep) to medium heat (around 170–180°C / 340–350°F).
  • Fry the Qatayef until golden brown and crisp on both sides.
  • Remove and briefly drain on paper towels.
  • While still hot, dip them in the cooled sugar syrup for 1–3 minutes.
  • Remove and place on a rack or tray to drain excess syrup.
  • The syrup must be cool or room temperature, and the Qatayef should be hot — this helps them absorb syrup properly without becoming soggy.
  • Serve warm, optionally topped with crushed pistachios.

Serve

  • Drizzle with sugar syrup before serving.
  • Sprinkle with crushed pistachios for garnish.
    Crushed pistachios
  • Serve immediately for best texture.

Optional Variations

  • Fill with sweetened nuts instead of cream.
  • Fry the sealed Qatayef until golden, then dip in syrup for a crisp version.

Notes

  • Don’t overfill; qatayef should close easily.
  • Cream should be chilled but soft for easy piping.
  • If you plan to fry the Qatayef at the end, it is better to make the pancakes small. Smaller pancakes are easier to seal tightly, fry more evenly, and become crisp without absorbing too much oil. They also hold their shape better when dipped in syrup.
  • Serve immediately if fried, if fresh, keep in an airtight container and drizzle syrup before serving.