Katayef desert is originated from Egypt and most often enjoyed during holidays in the Middle East but I like to make it all year round. Also, it can be made with cheese filling or walnut filling. I will show you the version of the walnut filling once I prepare it, very easy to make...
- 1 pint of Half and Half
- 6 teaspoon of corn starch
Stir the half and half with the corn starch on a medium heat until the custard is thickened with constant stirring. Turn the heat off and let it cool (you can prepare the ceam a night before and place it in the fridge)
- 1 cup of pancake mix
- 1 cup of flour
- 2 cups of warm water
- 1 and 1/2 teaspoon of baking powder
Mix all the ingredients in a bowl, cover and let it sit for half hour
warm a non-stick pan on a medium heat, scoop one to 2 tablespoon of pancake mix into the pan, brown the pancake on only one side, the pancake should be thin not thick. The pancake should be stuffed with creme while they are warm. Serve the Katayef with orange blossom syrup and garnish with crushed pistachio.
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|Orange Blossom Syrup|