Qatayef Asafiri

Ingredients

• 200 g plain flour
• 50 g fine semolina ⇄
• 4 g instant yeast
• 5 g baking powder
• 20 g caster sugar
• 2 g fine salt
• 400 ml warm water, approximately
• 500 ml whole milk
• 60 g cornflour
• 40 g caster sugar, for the ashta
• 100 ml double cream
• 15 ml orange blossom water
• 300 g caster sugar, for the syrup
• 150 ml water, for the syrup
• 5 ml lemon juice
• 10 ml rose water
• 60 g pistachios, finely chopped

Equipment

Piping bag

The words inside

The Floral Pantry: Rose, Orange Blossom & Mahleb

Allergen screen

Found: gluten · dairy · nuts

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Simmer the 300 g sugar, 150 ml water and lemon juice to 105C (220F), stir in the rose water off the heat, and chill.
2. Whisk the flour, semolina, yeast, 20 g sugar and salt with the warm water to a batter the consistency of single cream, and leave 45 minutes until the surface is a raft of fine bubbles. 45 min
3. Whisk the milk, cornflour and 40 g sugar to a boil and cook 2 minutes to a stiff paste, beat in the cream and orange blossom water, and chill; this is the ashta. 2 min
4. Whisk the baking powder into the rested batter, then cook 8 cm rounds on a dry medium pan on one side only, until the top has dried to a matt open honeycomb with no wet gloss left, about 90 seconds, stacking them under a damp cloth as they come off.
5. Pipe ashta into each, pinch half the seam shut, press the open cream edge into the pistachios, and pour the cold syrup over at the table.