katayef

Ingredients

• Course Dessert
• Cuisine Palestinian
• 10 gram dry yeast active
• 5 gram Sugar
• 350 ml Warm water
• 200 gram flour
• 1 pinch salt
• 125 gram Walnuts finely chopped
• 50 gram Sugar
• 5 gram cinnamon
• 250 gram Sugar
• 250 ml Water
• Blend yeast with sugar and 60 ml of the warm water in a small bowl.
• Stir to dissolve.
• Sift flour into medium mixing bowl and make a well in the center.
• Pour remaining water, salt and yeast mixture into well.
• Stir with mixing spoon until well blended.
• Use whisk to remove any lumps.
• Cover bowl with kitchen towel and let rise for 1 hour in warm place.
• The batter will expand and the surface will become bubbly.
• 2. Heat a heavy frying pan over medium heat and lightly grease with oil.
• While pan is heating, beat the batter a little bit with a whisk.
• If batter is too thick, add a few extra tablespoons of water. Using a measuring cup, pour 60 ml of batter to make one pancake. Using the measuring cup spread the batter into a circle.
• Pancakes should be approximately 10 cm wide. Bubbles will start to form on the top. Pancake is done when the top becomes dry.
• Cook on one side only. Place finished pancakes browned side down on a clean dish towel to cool. Stack on a plate and cover until ready to use.
• Combine nuts, sugar and cinnamon.
• Preheat the oven at 180°C. Brush the stuffed pancakes on both sides with melted clarified butter and bake. For softer pancakes, bake for 15 minutes on each side and 10 minutes for crispier ones.
• To make the sugar syrup: Bring water and sugar to a boil until sugar is completely dissolved. Cool to room temperature.
• While still hot, briefly dip the stuffed pancakes one by one into the sugar syrup. Arrange on a serving platter and serve warm with extra sugar syrup on the side.