Qatayef with Ashta

A delightful Middle Eastern dessert featuring mini pancake-like crepes filled with rich clotted cream (ashta), then drizzled with fragrant syrup and sprinkled with pistachios.

Why You’ll Love This Recipe

• The contrast of the warm soft pancake and the silky ashta filling creates a luxurious texture.
• The aromatic syrup infused with rose or orange blossom water adds a fragrant sweetness that elevates the dessert.
• It’s a wonderful treat for gatherings or special occasions — elegant yet approachable.
• You can customise the garnish or shape to suit your preferences (open-faced, cone-style, fully sealed).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancakes:

• 150 g all-purpose flour
• 100 g fine semolina
• 1 Tbsp granulated sugar
• 1 tsp dried yeast
• ½ tsp baking powder
• A tiny pinch of salt
• 500 ml liquid (either 500 ml water or 250 ml water + 250 ml milk)

For the filling & garnish:

• 500 g ashta (or mascarpone if ashta is unavailable)
• 2 Tbsp ground pistachios or walnuts
• 1 tsp ground/crushed dried edible rose petals

For the simple syrup:

• 200 g white sugar
• 125 ml water
• 1 Tbsp rose water or orange blossom water

Directions

1. Make the simple syrup first: Combine the sugar and water in a small saucepan. Bring to a boil on medium heat, then reduce to simmer for about 5 minutes. Remove from heat, let cool for 10 minutes, then stir in the rose water or orange blossom water. Set aside to cool completely.
2. Prepare the pancake batter: In a medium bowl whisk together the flour, fine semolina, sugar, yeast, baking powder and salt. Slowly pour in the liquid (water or water + milk) and whisk for about 30-60 seconds until smooth. Cover and let rest uncovered for about 30 minutes.
3. Cook the pancakes: Heat a non-stick pancake pan or skillet over medium heat. When hot, pour in a small ladle-ful of batter to form a circle ~8 cm diameter. Cook on one side only — you will see bubbles form on the surface and the pancake will lose its wet glossy look. Remove when the bottom is lightly golden. Repeat with remaining batter, stacking finished pancakes and covering them so they don’t dry out.
4. Assemble the qatayef: Place a pancake on a flat surface, spoon a portion of ashta into the centre (adjust amount to your taste). Pinch the edges together to seal three-quarters of the way, leaving part open if desired (cone style), or seal fully if you prefer. Dip or sprinkle the open edge in ground pistachios (or walnuts) and crushed rose petals.
5. Serve: Arrange the filled qatayef on a serving dish, then drizzle the cooled syrup over them (or serve the syrup on the side for guests to add). Enjoy immediately while the pancake is fresh.

Servings and timing

Makes approximately 16-20 filled qatayef, depending on size.
Total time: about 1 hour (including resting and cooking).
Best served the same day.

Variations

• Instead of ashta, you can fill with sweetened ricotta or a nut mixture (walnuts, cinnamon, sugar) for a different flavour.
• For a crunchy version, you can seal completely and deep-fry (or bake) the filled pancakes until golden, then soak in syrup.
• Use different garnishes: coconut flakes, chopped almonds, or a drizzle of melted dark chocolate for a fusion twist.
• For a lighter version, skip adding milk to the batter and use water only.
• To make mini-versions (bite-sized), pour smaller batter rounds and fill similarly for a party platter.

Storage/Reheating

Store any leftover pancakes (unfilled) in an airtight container in the fridge for up to 24 hours. Keep syrup in a sealed jar in the fridge for up to 3-4 days. When ready to serve, re-warm pancakes slightly in a low-heat oven (just until warmed) before assembling and drizzling syrup. Note: After assembly, the pancakes will soften, so it’s best to fill and serve just before eating.

FAQs

How do I make the ashta if I can’t buy it?

You can make homemade clotted cream by bringing heavy cream + whole milk + cornstarch/arrowroot together, heating and stirring until thickened, then cooling. Many recipes add orange blossom water or mastic for flavour.

Can I prepare the pancake batter in advance?

Yes — you can prepare the batter, cover it and keep in the fridge for a few hours. Bring back to room temperature before cooking. However, use within 24 hours for best results.

Should I flip the pancake when cooking?

No — these pancakes are cooked on one side only. Once the surface is no longer wet and you see bubbles, it’s done. Flipping may dry them out.

Can I freeze the qatayef?

You can freeze unfilled pancakes in a sealed bag, separated by parchment. When you’re ready, thaw at room temperature, re-warm slightly, then fill and serve. Avoid freezing after filling if you want best texture.

What syrup should I use if I don’t have rose or orange blossom water?

You can make a basic syrup of sugar + water + a squeeze of lemon juice. If you like, flavour with vanilla or a hint of cardamom instead.

Are these suitable for vegetarians?

Yes — the recipe uses no meat or gelatin. Just ensure the cream (ashta) and any dairy fits your vegetarian preference.

Can I use gluten-free flour instead of all-purpose flour?

You could try a gluten-free flour blend, but the texture might differ (less elasticity). The batter may need adjusting (e.g., slightly more liquid) for proper consistency.

Why are the pancakes so soft rather than crispy?

In the “ashta” version these pancakes remain soft to provide a contrast with the creamy filling. The crispy version is when they are fully sealed and fried.

Can I make these without dairy (vegan)?

Yes — use non-dairy milk (almond, soy, oat) for the batter and a vegan cream filling (e.g., thick coconut cream sweetened) and ensure syrup is dairy-free.

Conclusion

This Qatayef with Ashta recipe offers a gorgeous blend of soft pancakes, luxurious cream filling and fragrant syrup — perfect for a special dessert or festive occasion. With a little preparation and the right fillings, you’ll impress your guests and delight your taste-buds. Enjoy creating this indulgent treat!

Print