Crêpes with Pistachio Cream (Syrian Qatayef)
They are called the pancakes of the Middle East. The qatayef or (also called atayef, katayef or kataif) sit on all tables during the holiday season of Ramadan. Qatayef is a dessert made with crêpes stuffed with pistachio cream, typical of the month of Ramadan in the Arab countries of the Middle East. They are found in Iraq, the Middle East, Egypt, Jordan, Lebanon, Saudi Arabia and of course Syria. These small pancakes with holes are filled with cream of milk or a mixture of nuts. Then, qatayef is generously imbibed with thick sugar syrup perfumed with rose water or orange blossom typical of oriental pastries. Etymologically, the word qatayef comes from the Arabic word qataf which means "pick up".
Dough:
1¼ cup all-purpose flour, unbleached
⅓ cup extra-fine semolina
1½ cup whole milk
1 tsp. active dry yeast
1 tsp. baking powder
2 Tbsp. caster sugar
Cream:
10 oz ricotta or mascarpone
½ cup heavy cream
¾ cup whole milk
2 tsp. extra-fine semolina
3 Tbsp. orange blossom water or rosewater
1½ oz pistachios, chopped or finely crushed
Syrup:
1 cup caster sugar
1½ cup water
3 Tbsp. orange blossom water or rosewater
3-4 drops lemon juice, freshly squeezed
For the Dough:
Dilute the yeast in half of the milk, warmed at 95 F.
In the bowl of a stand mixer, whisk all the together: flour, semolina, remainder of the milk, sugar and yeast diluted in the milk.
Cover the bowl with a cloth and let stand for 1 hour at room temperature and away from drafts.
Heat a pan over medium heat.
Add some batter without spreading out. The goal is to obtain pancakes and cook on one side only until they turn golden.
Do not place the pancakes on top of each other while they are still hot. And do not cover them right away either. Set aside.
For the Cream:
Heat the milk, heavy cream and semolina. Stir constantly until obtaining a thick cream. Cover with plastic wrap on the surface of the cream and set aside in the refrigerator. When the cream has completely cooled, whisk in ricotta or mascarpone. Set aside.
For the Syrup:
In a saucepan, heat the sugar, water and orange blossom water. Bring to a boil and boil for several minutes until the syrup thickens. It must not be coloured. Add the lemon.
Assembly:
In the center of a small pancake, place a Tbsp. of cream. Fold the crepe in half and pinch to seal the edges but only to two-thirds, in order to get a cone shape.
Pass the top of the cone in the pistachios. Renew the operation until all the pancakes are used. Refrigerate for 4 hours.
Sprinkle with syrup before serving.
Makes 40 pieces.