Qatayef Asafiri (Middle-eastern Pastries)
For the dough:
1 cup flour
2 Tablespoon granulated sugar.
1 teaspoon baking powder.
½ teaspoon instant yeast.
¼ teaspoon salt.
2½ cups warm water.
1/4 cup ground pistachios.
Optional : simple syrup or honey for drizzling.
2cups milk (whole milk or 2%)
5tbsp. corn starch
1 cup whipping cream
2 tbsp. powdered sugar
1 tbsp Rose water
For the dough:
In a medium bowl put the sugar yeast and worm water and let it sit for 5 minutes.
In another bowl add the flour, baking powder and salt together.
When the water is bubbly add the dry ingredients to thy bowl, mix really well and let it sit.
For the ashta:
Combine milk, corn starch and sugar and stir well . Over high/medium heat, stirring until thickens for about 8-10 minutes. Lower the heat and bring them to boil for 1 minute. Now, turn off the heat and add the orange blossom and rose water and stir well.
Put them aside to cool. Refrigerate for at least half an hour.
In a skillet set over medium heat, pour 2 tablespoons batter.
Cook until the batter has no visible wet spots you will notice bubbles forming on the surface.Do not flip.
Complete the batter and cover the cooked Qatayef so it will not get dry.
Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios. Arrange nicely in a serving dish and cover until time to serve. You can also drizzle some thick simple syrup or honey over the Qatayef. Enjoy!!!