Ingredientes
- 3 cups flour3 cup
- 3 cups liquid milk3 cup
- 1 teaspoon sugar1 teaspoon
- 1 tablespoon yeast1 tablespoon
- 1 tablespoon cornstarch1 tablespoon
- 2 cups liquid milk for the cream2 cup
- 2 tablespoons cornstarch for the cream2 tablespoon
- Sugar to taste for the cream0
- 170 grams cream, equivalent to a small can170 grams
- 2 cups sugar for the syrup2 cup
- 1 cup water for the syrup1 cup
- 2 teaspoons lemon juice for the syrup2 teaspoon
Passos
- 1
To make the syrup, place all the ingredients on the heat until the consistency is homogeneous, then let it cool and the syrup will be ready for use.
10 minutosUtensílios necessários:🍳Pot - 2
To make the qatayef, mix all the ingredients together until you get a liquid batter and let it rest for a while.
5 minutosUtensílios necessários:
Tigela de mistura - 3
Prepare a non-stick frying pan and place it on low heat.
5 minutosUtensílios necessários:
Frigideira - 4
Pour a coffee cup of the mixture into the pan and fry it on one side to get a qatayef pancake that is golden on one side and white on the other.
5 minutos - 5
Place it in a bowl and cover it with a cloth to keep it soft and easy to stuff.
5 minutos - 6
To make the cream, mix all the ingredients except for the cream can in a cold bowl, then place it in a pot over medium heat while stirring constantly.
10 minutosUtensílios necessários:🍳PotTigela de mistura - 7
When it thickens and becomes firm, remove it from the heat and let it cool slightly, then add the cream and mix, making it ready for stuffing.
5 minutos - 8
Stuff each piece with a tablespoon of cream, close one end, and leave the other end open. Garnish with crushed pistachios or lemon blossom as desired.
5 minutos
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.