Qatayef Asafiri with Ashta Cream and Orange Blossom Syrup
Inspired by techniques from Serious Eats.
Delicate one-sided pancakes folded into cones and filled with a silky rose-scented cream, dipped in pistachios and finished with orange blossom syrup.
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Method
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Equipment
- 2 medium saucepans
- whisk
- cling film
- blender or stick blender
- large non-stick frying pan
- baking tray lined with baking paper
- piping bag or small spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 376 kcal |
| Protein | 5.5 g |
| Carbohydrate | 44.3 g |
| of which sugars | 28.5 g |
| of which free sugars | 24.6 g |
| Fat | 20.3 g |
| of which saturates | 12 g |
| Fibre | 0.8 g |
| Salt | 0.34 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Ashta
- 240 ml whole milk
- 240 ml double cream
- 2 tbsp cornflour
- 16 g plain flour about 2 tbsp
- 12 g sugar about 1 tbsp
- 55 g cream cheese
- 1 tsp rose water
Batter
- 65 g plain flour
- 20 g fine semolina
- 13 g sugar
- ¼ tsp fast-action dried yeast
- 1 g fine sea salt or table salt a pinch
- 160 ml warm water (about 43 °C)
- 1 pinch bicarbonate of soda
Syrup
- 200 g sugar
- 120 ml water
- 2 tbsp orange blossom water
- 1 tsp lemon juice
To finish
- 2 tbsp raw pistachios, finely chopped
- 1
Cook. Whisk 240 ml milk, 240 ml double cream and 2 tbsp cornflour over low heat until dissolved, then whisk in 2 tbsp plain flour for 1 min, followed by 1 tbsp sugar and 55 g cream cheese until smooth.
- 2
Thicken. Raise the heat, stirring constantly to a boil, and boil about 2 min until thick like custard, then stir in 1 tsp rose water, press cling film onto the surface and cool completely, about 1 h, before chilling.
- 3
Batter. Whisk 65 g plain flour, 20 g semolina, 13 g sugar, ¼ tsp yeast, a pinch of salt and 160 ml warm water, then cover and leave 1.5-2 h until bubbly and foamy.
- 4
Syrup. Simmer 200 g sugar with 120 ml water about 8 min until it coats a spoon, then stir in 2 tbsp orange blossom water and 1 tsp lemon juice, simmer 30 s and cool.
- 5
Cook. Blend a pinch of bicarbonate of soda into the batter, pour about 1.5 tbsp per pancake into a hot non-stick pan and cook on one side only, 1-2 min, until the surface is covered in holes; do not flip.
- 6
Fold. While still warm, fold each pancake in half and press the edges together partway to form an open cone.
- 7
Fill. Pipe or spoon the chilled ashta into the opening, dip the exposed cream in 2 tbsp chopped pistachios, and serve chilled with the syrup drizzled over or on the side.
Storage
Make the ashta and batter ahead and keep them chilled separately, but fill and serve the pancakes fresh, keeping any already filled for no more than a day in the fridge.
