These Syrian filled pancakes, otherwise known as Qatayef Asafiri, are filled with a slightly sweet pistachio cream and then dipped in a zesty orange syrup. Traditionally, they are filled with a creamy "ashta" (a clotted cream) but we've opted for a pistachio cream in this recipe to balance the bright citrus from the syrup.
Syrian filled pancakes with pistachio cream
Otherwise known as Qatayef Asafiri.
- 15 mins preparation
- 30 mins cooking (plus standing, resting)
- Serves 4 - 6
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Ingredients
- 150 gm (1 cup) plain flour, sifted
- 85 gm (½ cup) fine semolina
- 2 tbsp caster sugar
- 1 tsp baking powder
- 7 gm (1 sachet) dried yeast
- 500 ml (2 cups) lukewarm milk
- Vegetable oil, for brushing
- Finely crushed freeze-dried raspberries and rose petals (see note), to serve
- 75 gm (⅓ cup) slivered pistachios, plus extra chopped to serve
- 180 ml (¾ cup) milk
- 2 tsp finely grated orange zest
- 1 tsp vanilla bean paste
- 240 gm (1 cup) fresh ricotta, drained
Orange syrup
- 330 gm (1½ cups) caster sugar
- 2 tbsp orange juice
- 1 tbsp orange blossom water
Method
- 1Combine flour, semolina, sugar, baking powder, yeast and milk in a blender and blend until smooth. Set aside to rest for 30 minutes. Add a pinch of salt and blend again until combined; rest (10 minutes).
- 2Meanwhile, for pistachio cream, place pistachios, milk, orange zest and vanilla in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook until pistachios are soft (10 minutes); set aside to cool completely. Once cool, transfer to a clean blender with ricotta, and blend until smooth; refrigerate until ready to use.
- 3Meanwhile, for orange syrup, combine sugar and 250ml water in a small saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook, stirring occasionally, until sugar dissolves (1-2 minutes). Remove from heat, add orange juice and orange blossom water. Set aside.
- 4Heat a large non-stick frying pan over medium heat. Lightly brush pan with oil. Cook 2 tbsp batter until bubbles appear on surface and pancake is dry to touch (2 minutes, do not flip). Place base-side down on an oven tray lined with baking paper and repeat with remaining batter. Makes 18.
- 5To assemble, spoon 1 tbsp pistachio cream into centre of each pancake. Fold and pinch edges to seal. Repeat with remaining filling.
- 6Place pancakes on a large platter and spoon over syrup; set aside to soak for 5 minutes. Serve scattered with chopped pistachios, crushed freeze-dried raspberries and rose petals.
Notes
Pancakes will keep refrigerated in syrup for up to 3 days. Freeze-dried raspberries and rose petals are available from specialty food stores.
