Guava Paste Qatayef with Coconut Ashta

Steps

1. 1

   Mix the dough

   • In a medium bowl, whisk together the semolina flour, all-purpose flour, baking powder, and salt.
   • In another bowl, combine the warm water, olive oil, and orange blossom water.
   • Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a smooth, thin batter forms.
   • The batter should have the consistency of crêpe batter—thinner than pancake batter but not as watery as a crêpe batter.
   • Strain the batter through a fine-mesh sieve if there are any lumps.
   • Let it rest for 30 minutes at room temperature so the semolina fully absorbs the liquid and the baking powder activates.

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   Ready when: Batter is smooth, lump-free, and has the consistency of crêpe batter

   Tip: Straining removes any grit from the semolina and ensures tender, even qatayef. Don't skip this step.

2. 2

   Prepare the ashta cream

   • While the batter rests, make the ashta.
   • In a medium bowl, whisk together the chilled coconut cream and heavy cream until soft peaks form—about 2–3 minutes of whisking.
   • Gently fold in the powdered sugar and orange blossom water until just combined.
   • The ashta should be light, fluffy, and billowy.
   • Cover and refrigerate until serving.
   • If it's too thick after chilling, whisk gently before serving to loosen it.

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   Ready when: Mixture holds soft peaks when you lift the whisk

   Tip: Use truly cold cream and a very clean bowl—even a drop of fat from previous dishes can prevent proper whipping. This ashta can be made up to 4 hours ahead.

3. 3

   Heat the pan and clarify butter

   • Heat a 9-inch non-stick skillet over medium-high heat for 1–2 minutes until evenly heated.
   • Test the temperature by dropping a tiny piece of dough into the pan—it should sizzle gently and turn golden in about 20 seconds.
   • Add 1 tablespoon of clarified butter to the pan and tilt to coat evenly.

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   Ready when: Test dough sizzles and begins to brown in about 20 seconds

   Tip: Don't let the pan get too hot or the qatayef will brown before they cook through. Medium-high, not high.

4. 4

   Cook the first side of qatayef

   • Pour about 3–4 tablespoons of batter into the center of the hot pan.
   • Immediately and gently tilt and swirl the pan in circular motions to spread the batter into a thin, even 6–7 inch round, about ⅛ inch thick.
   • The edges should be slightly thinner than the center.
   • Let it cook undisturbed for about 50 seconds to 1 minute.
   • You should see the batter around the edges just beginning to set and turn slightly opaque, but the surface should still look mostly raw and moist.

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   Ready when: Edges are set and slightly opaque, but the surface is still mostly raw and moist

   Tip: Swirl gently to avoid tearing the delicate dough. If the pan is too hot, the batter will set too fast and bubble.

5. 5

   Remove and cool qatayef

   • Slide the qatayef onto a clean kitchen towel or parchment paper.
   • It will still be quite soft.
   • Let it cool for 30 seconds, just until it's cool enough to handle but still pliable.
   • You're aiming for a qatayef that's tender and can be folded without cracking.
   • Work quickly to the next qatayef—repeat steps 3–5 with the remaining batter, adding a bit more clarified butter to the pan every 2–3 qatayef and adjusting the heat as needed to maintain a gentle sizzle.
   • You should make 8 qatayef total.

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   Ready when: Qatayef is cool enough to handle but still soft and pliable, not set completely

   Tip: Stack the cooked qatayef under a slightly damp towel to keep them soft while you finish cooking. If they start to get brittle, hold them over steam for a few seconds to soften.

6. 6

   Stuff the qatayef

   • Working with one qatayef at a time, place a piece of cold guava paste in the center of the cooked side (the more textured side).
   • Fold the qatayef in half to create a half-moon, and gently press around the filling to seal the edges.
   • The qatayef should look like a tender pancake pocket.
   • Repeat with the remaining qatayef and guava paste.

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   Ready when: All qatayef are folded and sealed into half-moons with guava paste inside

   Tip: Cold guava paste is easier to handle and won't melt out. If you accidentally tear a qatayef, you can patch it with a small piece or just serve it slightly open—the ashta will hold it together.

7. 7

   Pan-fry the stuffed qatayef

   • Wipe the pan clean or add a small splash of clarified butter if it looks dry, then reheat over medium heat.
   • Once hot, carefully place 2–3 stuffed qatayef seam-side down in the pan (don't crowd them).
   • Fry for about 1–2 minutes on the first side until the folded edge is golden and crisp.
   • Gently flip and fry the other side for another 1–2 minutes until both sides are golden brown and the guava paste is warmed through.
   • Transfer to a paper towel to blot any excess butter.
   • Repeat with the remaining qatayef.

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   Ready when: Both sides are golden brown and the guava paste feels warm when you press gently

   Tip: Don't flip too early—give each side time to develop a golden crust. This gives you contrast between the crispy exterior and tender, creamy interior.

8. 8

   Serve the qatayef

   • Arrange 2 warm qatayef on each plate.
   • Spoon a generous dollop of the chilled coconut ashta beside or over the qatayef.
   • If using, sprinkle with toasted shredded coconut and chopped pistachios.
   • Serve immediately while the qatayef are still warm and the ashta is cold—the temperature contrast is essential to the dish.

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   Ready when: Qatayef are on plates with ashta and garnish ready to eat

   Tip: Serve this dessert as soon as possible. The qatayef are best enjoyed warm, and the contrast between the warm pastry and cold cream is what makes this dish special.