Katayif the Easy Way
Indulge in the irresistible flavors of "Katayif the Easy Way," a simplified yet authentic take on this beloved Middle Eastern dessert. Featuring a fluffy, yeast-risen batter enriched with semolina, these tender pancakes are cooked to golden perfection and stuffed with a fragrant walnut-cinnamon filling. The magic continues as they're baked until lightly crisp and drenched in a luscious homemade sugar syrup infused with a splash of rose water or orange blossom water for an aromatic twist. Perfect for festive occasions or as a sweet treat any time of the year, this recipe combines tradition with ease, boasting a quick 20-minute prep time and foolproof techniques. Serve these syrup-soaked delights warm for a melt-in-your-mouth experience that’s both decadent and effortless!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Semolina
- 1 teaspoon Baking powder
- 2 tablespoons Sugar
- 1 teaspoon Dry yeast
- 2.5 cups Warm water
- 1 cup Chopped walnuts
- 1 teaspoon Ground cinnamon
- 2 tablespoons Sugar (for filling)
- 2 tablespoons Butter (melted)
- 1.5 cups Sugar (for syrup)
- 1 cup Water (for syrup)
- 1 teaspoon Lemon juice
- 1 teaspoon Rose water or orange blossom water (optional)
Instructions
In a large mixing bowl, combine all-purpose flour, semolina, baking powder, sugar, and dry yeast.
Gradually add warm water to the dry ingredients while stirring until a smooth, lump-free batter forms. Cover the bowl and let the batter rest for 30 minutes to allow the yeast to activate.
While the batter is resting, prepare the filling by mixing chopped walnuts, ground cinnamon, and sugar in a small bowl. Set aside.
Prepare the sugar syrup by combining sugar and water in a saucepan over medium heat. Bring to a boil, then reduce the heat and let it simmer for 5–7 minutes. Add lemon juice and rose water or orange blossom water if desired. Remove from heat and let the syrup cool.
Once the batter has rested, heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet if necessary.
Pour 2–3 tablespoons of batter onto the skillet to form small pancakes, about 3 inches in diameter. Cook the pancakes on one side only until bubbles form on the surface and the bottom is golden brown. Remove the pancake and set aside. Repeat with the remaining batter.
Take one pancake and place about 1 tablespoon of the walnut mixture in the center of the cooked side. Fold the pancake in half and pinch the edges firmly to seal. Repeat with all the pancakes and filling.
Preheat your oven to 375°F (190°C). Arrange the stuffed pancakes on a baking sheet and brush with melted butter.
Bake the Katayif for 10–12 minutes until lightly golden and crisp.
Drizzle the baked Katayif with the prepared sugar syrup and serve warm. Enjoy!
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 579.8 g | 211% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 370.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
