Katayef

Instructions

Step 1

To make the Lebanese Katayef, start by preparing the pancakes.

In a large mixing bowl, whisk together one cup of all-purpose flour and a teaspoon of baking powder until fully combined.

In another bowl, beat two medium eggs with a cup of milk until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring continuously until you have a smooth, lump-free batter.

Step 2

Now, heat a non-stick skillet over medium heat.

Pour a small ladle of batter into the pan, letting it spread into a pancake about three inches in diameter.

Cook the pancake until bubbles start to form on the surface and the edges begin to set, about one to two minutes.

Resist the urge to flip!

These little pancakes are meant to be cooked on one side only.

Once done, carefully remove the pancake from the pan and place it under a clean towel to keep it soft.

Repeat the process with the remaining batter until all your pancakes are ready and waiting.

Step 3

Next, it's time to whip up the dreamy clotted cream filling.

In a medium saucepan, combine one cup each of heavy cream and non-skimmed milk.

Set the saucepan over medium heat and bring the mixture to a gentle simmer.

Meanwhile, in a small bowl, mix a tablespoon of cornstarch with a little water to create a smooth slurry.

Slowly add the cornstarch slurry to the simmering cream mixture, whisking constantly to avoid lumps.

Stir in two tablespoons of sugar, and continue cooking, stirring all the while, until the mixture thickens into a luscious, creamy filling—this should take about five to seven minutes.

Remove the saucepan from the heat and let the cream cool completely.

Step 4

With the pancakes and cream ready, it’s time to assemble your Katayef.

There are two ways to do it, let me tell you about both:

1. Take one of the soft pancakes and place a generous spoonful of the cooled clotted cream right in the center and a sprinkle of crushed pistachios. Fold the pancake in half, pressing the edges together to seal it shut, trapping that delicious cream inside. Repeat this step with the rest of your pancakes until they’re all filled and sealed.

2. Take one pancake and fold it in half without letting all the edges touch. Press on the edges of the bottom half, so that the pancake forms a cone-like shape with an opening at the top (like in the picture above). Now stuff the cream into the opening with either a spoon or a piping bag. Finally, sprinkle the crushed pistachios over the cream.

In this recipe, I used the second option - but I also like to use the first option to make the pancakes easier to store and carry around, as the cream is fully contained.

Step 5

To serve, arrange your beautifully filled Katayef on a platter.

You can serve them immediately for a fresh, soft bite, or if you prefer, chill them for a couple of hours to let all those flavors meld.

Either way, you’re in for a treat!

FAQ

Can I prepare Katayef ahead of time?

Yes, you can make the pancakes and clotted cream a day in advance. Before storing them in the fridge in an air-tight container, make sure you shape the katayef by folding and connecting the sticky ends of the pancakes but don't fill them yet. Store the cream separately and fill the pancakes using a spoon or a piping bag for the best texture.

I made a mistake and a cooked the pancakes both way. What now?

Now that you cooked both sides of the Katayef pancake, you don't have a sticky side anymore. As a workaround, you can try to use a runny yet thick honey to glue the edges of the pancake and fold it before the pancake hardens. Give it a good press down on the edges, and be delicate with it.

What if I don’t have cornstarch for the clotted cream?

You can substitute cornstarch with an equal amount of potato or arrowroot starch as a thickening agent.

Can I use store-bought clotted cream when making katayef?

Yes, you can! It will save you time this way.

How do I store leftover Katayef?

Store leftover Katayef in an airtight container in the refrigerator for up to 3 days. For best results, keep the pancakes and cream separate until ready to serve.

Can I freeze Katayef?

I would not recommend it, as you would have to scoop out all the cream before reheating the pancakes and reassembling.

What are some variations of Katayef filling?

Common variations include filling with sweetened ricotta, nuts, or even a mixture of dates and walnuts.

As a less classic yet very tasty alternative, I also like to use soft-serve ice cream!