Qatayef with Cream

Mousa Al-FarsiCozinheiro

Ingredientes

• 2 cups flour
  2 cup
• 1 1/2 cups semolina
  1.5 cup
• 1 1/2 tablespoons baking powder
  1.5 tablespoon
• 1 1/2 teaspoons yeast
  1.5 teaspoon
• 5 tablespoons sugar
  5 tablespoon
• A pinch of salt
  0
• 4 cups water
  4 cup
• 2 tablespoons cornstarch
  2 tablespoon
• 4 tablespoons sugar
  4 tablespoon
• 1 teaspoon orange blossom water
  1 teaspoon
• 1 teaspoon rose water
  1 teaspoon
• 2 cups syrup
  2 cup
• Vegetable oil for frying
  0

Passos

1. 1

   To prepare the filling, in a pot over heat, combine the cornstarch, milk, and sugar while stirring continuously until the mixture thickens, then add the orange blossom water and rose water and remove the mixture from heat.

   Utensílios necessários:

   Panela

   recipe.minutes
2. 2

   To prepare the dough, mix the flour, semolina, baking powder, and yeast in a bowl, make a well in the center, then add the lukewarm water and mix well until it becomes a thick liquid, then let the mixture rest for 2 hours.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
3. 3

   In a thick-bottomed frying pan, place a little oil on a cotton pad and wipe the bottom of the pan, then place it over heat.

   Utensílios necessários:

   Frigideira

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4. 4

   Pour a little of the liquid using a ladle, shake the pan slightly for about 2 minutes with a wooden spoon, then lift the qatayef piece and place it on a tray to cool, and continue until the quantity is finished.

   Utensílios necessários:

   🍳

   Ladle

   recipe.minutes
5. 5

   After the filling cools, stuff the qatayef piece with the filling, roll it up, and press the edges to seal it well.

   recipe.minutes
6. 6

   In hot oil over heat, fry the stuffed qatayef until golden brown, then remove and place directly in the syrup for 3 minutes, then place in a dish and serve.

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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