Qatayef with Cream

طه کیمیاییChef

Ingredients

• 20 qatayef dough
  20 pieces
• 170 grams of cream
  170 grams
• 4 teaspoons of cornstarch
  4 teaspoons
• 1 liter of liquid milk
  1 liter
• 1 cup of finely ground pistachios
  1 cup
• 1 tablespoon of ground mastic
  1 tablespoon
• 1 tablespoon of rose water
  1 tablespoon
• 2 cups of sugar
  2 cups
• Zest of 2 lemons
  2 lemons
• 2 tablespoons of orange blossom water
  2 tablespoons
• 1/2 cup of water
  0.5 cup

Steps

1. 1

   Dissolve the cornstarch in cold milk and set aside.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   In a bowl, place the cream and mix well, then add the rose water and mix.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   In a pot over heat, add the milk and let it boil well, then add the cornstarch and stir well and quickly to avoid lumps.

   Required Tools:

   Pot

   5 min
4. 4

   Add the cream mixture to the milk mixture and stir continuously until bubbles appear without stopping stirring, then add the mastic.

   5 min
5. 5

   Remove the pot from the heat and set aside to cool.

   5 min
6. 6

   To make the syrup, in a pot over heat, add the sugar and water and stir well, then let it boil.

   Required Tools:

   Pot

   5 min
7. 7

   Add the rose water and lemon zest, then remove the pot from the heat and let it cool.

   5 min
8. 8

   Stuff the qatayef with the cream and close them or leave them half open as desired.

   5 min
9. 9

   In a deep fryer, heat the corn oil, add the qatayef and fry on both sides, then remove and place on paper towels to absorb excess oil.

   Required Tools:

   Deep Fryer

   5 min
10. 10

    Dip the qatayef in the syrup, place on a plate, and serve hot.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags