Pancakes filled with walnuts and cream (katayef)

These lightly yeasted and filled pancakes are best assembled as each one is cooked. If left for too long, the pancakes can become dry and difficult to fold. Traditionally filled with either the cream or walnut filling, you could use both, if you like, as in this recipe.

The joy of katayef is something that's been inherited. Credit: Alan Benson

• makes

  20–25

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

• 300 g (2 cups) self-raising flour
• ½ cup fine semolina (see Note)
• 55 g (¼ cup) white sugar
• 1 tsp dried yeast
• 1 tsp baking powder
• ¼ tsp salt
• 60 g unsalted butter
• ¼ cup pistachios, chopped

Cream filling

• 185 ml (¾ cups) milk
• 125 ml (½ cup) thickened cream
• 1½ tbsp cornflour
• 1½ tbsp plain flour
• 1½ tbsp caster sugar

Walnut filling

• 150 g walnuts, finely chopped
• 55 g (¼ cup) caster sugar
• 2-3 tsp rosewater (see Note)

Syrup

• 220 g (2 cups) white sugar
• 1 tbsp lemon juice
• 2 tsp rosewater (see Note)

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Proving time 2 hours

Instructions

For the pancakes, place the flour, semolina, sugar, yeast, baking powder, salt and 435 ml (1¾ cups) warm water in a large bowl and whisk until smooth. Cover with plastic wrap and set aside for 2 hours at room temperature until mixture is aerated and bubbly.

Meanwhile, for the syrup, combine the sugar and 250 ml (1 cup) water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the rosewater. Set aside to cool and refrigerate until ready to use.

For the cream filling, combine all the ingredients in a saucepan and whisk to combine. Place over medium heat and cook, whisking constantly, for 2–3 minutes until thickened. Transfer to a bowl and refrigerate until chilled.

For the walnut filling place all the ingredients in a bowl and mix until combined, set aside.

Add 60 ml (¼ cup) water to the pancake batter and mix until incorporated. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the centre of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.

To serve, arrange the pancakes on a serving platter, drizzle with syrup and top with pistachios.

Note
• Semolina and rosewater are available from Middle Eastern food stores and select delicatessens and supermarkets.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.