Qatayef with Cream

ريم فقوسةCocinero

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

Pasos

1. 1

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

   Herramientas necesarias:

   Olla

   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.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
3. 3

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

   Herramientas necesarias:

   Sartén

   recipe.minutes
4. 4

   Using a ladle, pour a little of the batter into the pan, shake the pan slightly for about 2 minutes with a wooden spoon, then lift the qatayef and place them on a tray to cool, and continue until the batter is finished.

   Herramientas necesarias:

   🍳

   Ladle

   recipe.minutes
5. 5

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

   recipe.minutes

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas