Small Batch Qatayef Dough From Scratch Two Delicious Ways
Updated: Apr 30
FOR THE SIMPLE SUGAR SYRUP:
1 cup granulated sugar
1/2 cup water
Squeeze of fresh lemon juice, about 1 teaspoon
FOR THE QATAYEF BATTER:
1 cup all purpose flour
1/2 tablespoon granulated sugar
1/2 tablespoon powdered milk (dried milk powder)
1/2 teaspoons instant yeast
1/4 teaspoon baking powder
1/8 tsp salt
1 cup warm water
FOR THE NUT FILLING:
2 tbsp almonds, coarsely chopped
2 tbsp walnuts, coarsely chopped
2 tbsp golden raisins
Oil, for frying
-In a medium sauce pan, combine the sugar, water and squeeze of lemon juice. Cook over medium heat until the sugar has dissolved and mixture comes to a boil.
-Reduce to low heat and cook for exactly 10 minutes. The mixture will begin to thicken. Do not cook any longer than 10 minutes or it will become too thick. Remember that it will continue to thicken as it cools down.
-Remove from the heat and allow to cool down to room temperature before dipping in your qatayef.
-In a large bowl, whisk together your four, powdered milk, sugar, yeast, baking powder and salt.
-Pour in half of your water and whisk until there are no lumps. Continue to slowly add the remaining water, whisking after each each addition until well combined. You should have a loose batter similar to a classic pancake batter.
-Cover the bowl with plastic wrap and leave it to rest for about an hour until it becomes bubbly and rises slightly.
-Heat a large non stick skilled and pour a drop of oil, wiping it with a paper towel to lightly grease the pan.
-Stir your batter to combine it once again then drop about 2 tablespoons of batter to the skillet. An ice cream scoop if great to use here.
-Allow to cook on low heat on one side. DO NOT flip it over. Leave it to cook until the surface is no longer wet and the bottom is a nice golden brown color.
-Continue with the remaining batter. Place your cooked qatayef dough on a large baking sheet, bubble side up, and do not stack them on top of each other or they will stick. Lay flat on a single layer.
-Allow to cool completely before filling. Cover with plastic wrap until ready to fill so they don't dry out.
-In a small bowl, combine your chopped nuts and raisins together.
-Bubble side up, fill each qatayef with about a teaspoon of filling. It should be able to comfortable close without tearing.
-Fold the qatayef dough in half, over the filling, and pinch the sides firmly to seal.
-In a frying pan, heat your oil on medium-high heat until very hot (around 180 degrees)
-Fry your stuffed qatayef for 2-4 minutes per side. If you like them soft, fry for 2 minutes, if you like them crunchy and crispy fry for 4 minutes.
-Transfer the qatayef on some paper towels to drain the excess oil, then while still hot, dip them in the cooled sugar syrup. Make sure they are well coated on all sides.
-Enjoy hot or at room temperature. They are best when eaten fresh right after dipping, or within a few hours of frying. They tend to soften as they sit.
-Store on a plate covered with aluminium foil and poke a couple of holes so they stay crunchy for a maximum time.
Nutella/Lotus Spread Filling
-Bubble side up, fill each qatayef with a teaspoon of your choice of spread from the bottom, leaving the top free of filling.
-Fold the qatayef half way through, leaving the top open, and seal the bottom half containing the filling. Some of the filling will be visible from the open area but it should be spilling.
-No need to fry or dip in sugar syrup, these are enjoyed right away as is :)
You can easily double/quadruple this recipe and freeze the remaining dough for up to a month in the freezer. You can also freeze the dough once cooked, or freeze them filled and just ready for frying.
To freeze place then on a baking sheet in a single layer to until they harder, then you can transfer them in a zip lock bag until ready to fry. Fry from frozen no need to thaw.