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qatayef recipe ricotta cheese

Qatayef (Middle Eastern Cream Filled Pancakes)

Qatayef is a Middle Eastern dessert recipe you don't want to miss! My qatayef recipe is made with a soft fluffy mini pancake, stuffed with whipped ricotta and served with a delicious rose and orange blossom water syrup. Qatayef is commonly served for dessert during the month of Ramadan, but we make this delicious Middle Eastern dessert all year long!
5 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Arabic, Jordanian, Middle Eastern
Servings 25 pancakes
Calories 99 kcal

Equipment

Ingredients
  

For the dipping syrup

  • 1 cup raw cane sugar
  • ½ cup water
  • 1 tablespoon fresh lemon juice juice of ½ lemon
  • 1 teaspoon orange blossom water
  • ½ teaspoon rose water

For the qatayef batter

For the ricotta cheese filling

  • 2 cups whole milk ricotta cheese pick the highest quality available
  • cup clotted cream
  • 1 tablespoon cooled syrup from above
  • ¼ cup pistachios, finely ground

Instructions
 

How to make rose syrup

  • In a small saucepan, add 1 cup sugar, ½ cup water, juice of ½ lemon, 1 teaspoon orange blossom water, and ½ teaspoon rose water.
    Stir to dissolve the sugar.
  • Bring the syrup to a boil.
  • Once boiling, reduce the heat to low and simmer for 10 minutes.
    Turn off the heat and set syrup aside to cool.

For the pancakes

  • In a bowl, add 1 ½ cups flour, 2 teaspoons baking powder, 2 tablespoons sugar, 1 ½ cups water, and 1 teaspoon vanilla extract.
    Whisk well to combine.
  • Set batter aside for 15 minutes until it is bubbly on the surface.
    qatayef batter
  • Once bubbly, heat a frying pan over low heat.
    Drop batter by 1 tablespoon scoops.
    how to cook qatayef
  • Cook pancakes only on 1 side until the surface is no longer sticky & shiny.
    qatayef
  • Cool pancakes on a dry towel.

How to make the whipped ricotta filling:

  • In a bowl, whisk together 2 cups whole milk ricotta, 2 tablespoons clotted cream, and 1 tablespoon of the cooled rose syrup.
    Whip until light and fluffy.

How to fill qatayef with cream:

  • Take 1 pancake and press half of it between your fingers until the end is stuck together.
    how to fill cheese qatayef
  • Fill the other end with ~1 tablespoon of ricotta cream.
    how to fill cheese qatayef
  • Dip the ricotta end in crushed pistachios.
    how to fill cheese qatayef
  • Arrange on a serving platter around a small bowl of rose syrup.
    qatayef
  • Enjoy!

Qatayef storage:

  • These are best eaten fresh the day of. They will last up to 1 day in the fridge covered tightly.

Video

Notes

Nutrition facts for any recipe on the hintofrosemary are only an estimate and not guaranteed. 

Nutrition

Serving: 1qatayef with syrupCalories: 99kcalCarbohydrates: 14gProtein: 3gFat: 3.2gSaturated Fat: 1.6gPotassium: 42mgSugar: 8gCalcium: 63mgIron: 0.43mg
Keyword jordaniandessertrecipe, jordanianfood, jordanianfoodrecipes, jordanianrecipes, katayefcreamrecipe, katayefrecipe, middleeasterndessert, middleeasternfood, middleeasternrecipes, qatayefwithricotta
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