Palestinian Qatayef Asafiri with Ashta Cream and Orange Blossom Syrup

Name: Palestinian Qatayef Asafiri with Ashta Cream and Orange Blossom Syrup
Prep time: 25 min
Cook time: 38 min
Total time: 1 h 3 min
Yield: 10 servings
Cuisine: Palestinian
Ingredients: 1 cup (240 ml) whole milk, cold; ¾ cup (180 ml) heavy cream, cold; 2½ tablespoons (20 g) cornstarch; 1½ tablespoons (18 g) granulated sugar; 1 teaspoon (5 ml) orange blossom water; 1½ cups (190 g) all-purpose flour, spooned and leveled; ¼ cup (40 g) fine semolina; 1 tablespoon (12 g) granulated sugar; 1 teaspoon (3 g) instant yeast; ½ teaspoon (2 g) baking powder; ¼ teaspoon (1½ g) fine salt; 1¾ cups (420 ml) water, warm, 105–110°F (40–43°C); 1 teaspoon (5 ml) neutral oil, such as sunflower or canola, for wiping the pan; 1 cup (200 g) granulated sugar; ½ cup (120 ml) water; 2 teaspoons (10 ml) fresh lemon juice; 1 tablespoon (15 ml) orange blossom water; ⅓ cup (45 g) raw unsalted pistachios, finely chopped; 1 tablespoon (2 g) dried edible rose petals, lightly crumbled (optional)

From the MyKitchenBank Kitchen

Tiny yeasted pancakes, cooked on one side only so the top stays spongy and bubbly, then folded around a spoonful of silky homemade ashta cream. Finish with a drizzle of fragrant orange blossom syrup and a shower of pistachios. This is a classic Ramadan sweet, but it's good all year.

Prep: 25 min
Cook: 38 min
Wait: 2 hr
Total: 3 hr 3 min
Makes: About 20 filled qatayef (2 per serving)

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Ingredients

10 servings

For the ashta cream
1 cup (240 ml) whole milk, cold
¾ cup (180 ml) heavy cream, cold
2½ tablespoons (20 g) cornstarch
1½ tablespoons (18 g) granulated sugar
1 teaspoon (5 ml) orange blossom water
For the qatayef
1½ cups (190 g) all-purpose flour, spooned and leveled
¼ cup (40 g) fine semolina
1 tablespoon (12 g) granulated sugar
1 teaspoon (3 g) instant yeast
½ teaspoon (2 g) baking powder
¼ teaspoon (1.5 g) fine salt
1¾ cups (420 ml) water, warm, 105–110°F (40–43°C)
1 teaspoon (5 ml) neutral oil, such as sunflower or canola, for wiping the pan
For the orange blossom syrup
1 cup (200 g) granulated sugar
½ cup (120 ml) water
2 teaspoons (10 ml) fresh lemon juice
1 tablespoon (15 ml) orange blossom water
To finish
⅓ cup (45 g) raw unsalted pistachios, finely chopped
1 tablespoon (2 g) dried edible rose petals, lightly crumbled (optional)

Equipment (9)

Medium saucepan (2-quart / 2 L) for the ashta
Small saucepan (1-quart / 1 L) for the syrup
Whisk
Large mixing bowl and a pitcher or bowl with a spout for the batter
12-inch (30 cm) nonstick skillet
2-tablespoon (30 ml) ladle or measuring scoop
Plastic wrap
Large baking sheet lined with a clean kitchen towel or parchment
Small spoon for filling

Steps

Before you start

Plan on about 3 hours start to finish. The ashta needs at least 2 hours to chill, and the batter rests during that same window.
Make the ashta first, then the syrup and batter, so everything is ready at the same time.
Use a nonstick skillet. Qatayef are cooked on one side only and are never flipped, so a sticky pan will ruin them.
Warm the water for the batter to 105–110°F (40–43°C). It should feel comfortably warm, not hot. Water that is too hot kills the yeast.

1
Cook the ashta
- In a 2-quart (2 L) saucepan, whisk the cornstarch with ¼ cup (60 ml) of the cold milk until completely smooth.
- Whisk in the remaining milk, the heavy cream and the 1½ tablespoons sugar.
- Set over medium heat and whisk constantly, scraping the corners, for 6–8 minutes.
- The mixture will thicken suddenly and start to bubble slowly.
- Keep whisking 1 minute more at a gentle bubble to cook out the raw starch.
- Remove from the heat and stir in 1 teaspoon orange blossom water.
- Scrape into a bowl and press plastic wrap directly onto the surface so no skin forms.
- Let it cool on the counter while you continue.
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Ready when: Thick enough that the whisk leaves clear trails and the cream holds its shape on a spoon, with slow bubbles breaking the surface.
Tip: Don't stop whisking. Cornstarch sets fast and can scorch or form lumps on the bottom.
2
Simmer the syrup
- Combine 1 cup (200 g) sugar and ½ cup (120 ml) water in a small saucepan over medium heat.
- Stir just until the sugar dissolves, then stop stirring.
- Bring to a boil, add the lemon juice, then reduce to medium-low and simmer for 8 minutes.
- Remove from the heat, stir in 1 tablespoon orange blossom water, and let cool to room temperature.
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Ready when: Lightly thickened, coating the back of a spoon in a thin glossy film. It will thicken more as it cools.
Tip: The lemon juice keeps the syrup from crystallizing. Don't boil it past 8 minutes or it will turn sticky and hard to drizzle.
3
Mix the batter
- In a large bowl, whisk the flour, semolina, 1 tablespoon sugar, instant yeast, baking powder and salt.
- Pour in the warm water and whisk for about 1 minute until the batter is completely smooth, thin and pourable, about the consistency of heavy cream.
- Transfer to a pitcher or spouted bowl and cover with a plate or plastic wrap.
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Ready when: No visible lumps of flour, and the batter pours in a steady ribbon.
Tip: If the batter seems thick like pancake batter, whisk in 1–2 tablespoons water. Thick batter makes dense qatayef.
4
Chill and rest
- Put the covered ashta in the refrigerator for at least 2 hours, until fully cold and firm enough to spoon.
- Leave the batter at room temperature for the same time (the batter only needs about 45 minutes, so it can sit longer without harm).
- The syrup also cools during this window.
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Ready when: Batter is bubbly and slightly puffed on top; the ashta is cold and holds a spoon-shaped mound.
Tip: If the batter rests more than an hour, give it a good whisk before cooking.
5
Heat the pan
- Whisk the rested batter gently to recombine.
- Heat a 12-inch (30 cm) nonstick skillet over medium heat for 2–3 minutes.
- Dip a folded paper towel in the oil and wipe the pan with a very thin film, only once at the start.
- Set a towel-lined baking sheet next to the stove.
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Ready when: A drop of batter sizzles softly and starts setting at once.
Tip: If the pan is too hot, the batter sets before it can spread and the bottoms scorch. Too cool and the pancakes won't form bubbles.
6
Cook one side only
- Pour 2 tablespoons (30 ml) of batter into the pan for each pancake, making 3–4 pancakes at a time about 3 inches (8 cm) wide, spaced apart.
- Cook, without flipping, for 1½–2 minutes until the surface is covered with small bubbles that pop and the top looks dry and matte.
- Slide each pancake onto the towel-lined sheet, bubbly side up, in a single layer without stacking.
- Repeat with the remaining batter to make about 20 pancakes, giving the batter a quick stir between batches.
- Cover with a second towel and let cool completely.
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Ready when: Bottom is pale golden, top is dry with no wet batter left, and the edges lift easily from the pan.
Tip: Never stack warm pancakes. They will steam and stick together, and the warm surface will melt the cream.
7
Fill and fold
- Once the pancakes are completely cool, lay one on your palm, bubbly side up.
- Spoon about 1 tablespoon (20 g) of cold ashta into the center.
- Fold the pancake in half over the cream to make a half-moon, and pinch the curved edge firmly to seal.
- The dry, spongy surface will stick to itself.
- Place on a platter and repeat with the remaining pancakes.
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Ready when: Edges are sealed all the way around with no cream leaking out.
Tip: For the traditional open-faced look, don't seal. Fold into a cone-like pocket, leaving the cream exposed, and dip the exposed cream in chopped pistachios.
8
Finish and serve
- Arrange the filled qatayef on a serving platter.
- Sprinkle with the chopped pistachios and the crumbled rose petals if using.
- Drizzle each with about 1½ teaspoons of the cooled syrup, or serve the syrup in a small pitcher for guests to pour.
- Serve immediately.
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Ready when: Qatayef are glossy with syrup and topped with an even layer of green pistachios.
Tip: Syrup softens the pancakes within about 30 minutes, so add it just before serving.

Good to know

Tips

Stir the batter between batches. The semolina settles and the later pancakes will otherwise turn out thick.
Make the pancakes small (about 3 inches / 8 cm). Larger ones are harder to fold and are more likely to tear.
Taste the ashta before chilling. It will seem slightly sweeter warm, and the syrup adds more sweetness later, so don't add extra sugar.
Always fill the qatayef with cold ashta and completely cooled pancakes.

Make ahead

"Make the ashta and syrup up to 2 days ahead and refrigerate separately. The unfilled pancakes can be cooked up to 1 day ahead, cooled completely, and stored in a single layer or between sheets of parchment in an airtight container. Fill and sauce just before serving."

Storage & reheating

"Filled, syrup-drizzled qatayef are best the day they're made. Refrigerate leftovers in an airtight container for up to 2 days (they will soften). Serve cold or let sit 10 minutes at room temperature. Unfilled pancakes freeze for up to 2 months, layered with parchment in a freezer bag. Thaw at room temperature for 30 minutes before filling. Don't freeze filled qatayef or the ashta. Syrup keeps in the fridge for up to 1 month."

Substitutions

fine semolina → additional all-purpose flour (40 g). The pancakes will be a little less tender and lose some of the traditional slight graininess.
heavy cream → whole milk plus 1 tablespoon extra cornstarch. Gives a lighter, less rich ashta.
raw unsalted pistachios → finely chopped walnuts or blanched almonds. Walnuts are the other common topping for qatayef. Pistachios give the best color.
orange blossom water → rose water, 2 teaspoons. Rose water is stronger, so use less. Start with a small amount and taste.