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Qatayef with Ashta

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Qatayef with Ashta is a traditional Middle Eastern dessert made of mini pancake-like crepes filled with silky clotted cream and topped with fragrant syrup and crushed pistachios. Soft, creamy, and delicately sweet, it’s a festive favorite.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 16–20 qatayef
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 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 (water or 250 ml water + 250 ml milk)
  • 500 g ashta (or mascarpone as substitute)
  • 2 Tbsp ground pistachios or walnuts
  • 1 tsp crushed dried edible rose petals
  • 200 g white sugar
  • 125 ml water
  • 1 Tbsp rose water or orange blossom water

Instructions

  1. Prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in rose water or orange blossom water. Let cool.
  2. Make the batter: In a bowl, whisk flour, semolina, sugar, yeast, baking powder, and salt. Gradually add water (or milk/water mix), whisking until smooth. Let rest uncovered for 30 minutes.
  3. Cook the pancakes: Heat a non-stick pan over medium heat. Pour small ladles of batter (~8 cm diameter). Cook on one side only until bubbles form and surface is dry. Do not flip. Cover cooked pancakes to prevent drying.
  4. Assemble the qatayef: Place a pancake on a flat surface. Spoon some ashta into the center. Pinch edges together to form a cone or seal fully. Dip or sprinkle open edge with pistachios and rose petals.
  5. Serve: Arrange on a serving platter and drizzle with cooled syrup, or serve syrup on the side. Enjoy immediately while fresh.

Notes

  • Use rose or orange blossom water for fragrant syrup. If unavailable, use a vanilla or cardamom-infused syrup instead.
  • For a crunchy version, seal fully and fry or bake until golden before soaking in syrup.
  • Pancakes can be made in advance and stored unfilled.
  • Fill and serve just before eating for best texture.
  • Mascarpone or thick sweetened ricotta can substitute ashta.

Nutrition

Find it online: https://savorymomskitchen.com/qatayef-with-ashta/