Qatayef (cheat Version)

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@when_ruhana_cooks
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INGREDIENTS

Ashta-2 cups full fat milk2 slices white bread (crusts removed)¼ cup ordinary sugar1 tablespoon orange blossom water1 tablespoon rose water3 tablespoon maizena (corn flour) (mixed with some of the cold milk)
Syrup-½ cup water½ cup sugar Cardamom podsCinnamon stick/ or 1 tablespoon rose water 1 tablespoon Orange Blossom water1 teaspoon lemon juice
Also needed- White bread (12 slices, crust removed)Lai (water flour paste)Oil for shallow fryingPistachios (garnish)

METHOD

1. Put your syrup to boil first. Place water, sugar, lemon juice & spices into saucepan. 2. Cook until pourimg consistency but sticky, test by to touching a dot of syrup on a spoon and forming a "web" between thumb and forefinger. 3.Leave syrup aside.4. Make the Ashta (clotted cream) by cutting the crust off from bread. 5. Mix maizena (corn flour) with little cold milk from the 2 cups, until smooth.6. In a medium sized deep pot, heat milk, sugar, maizena (corn flour) mix and orange blossom water.7. Whisk until starting to thicken. 8. Break up bread into small pieces, add and whisk in till softened and cream has thickened.9. It will resemble a thick custard. Remove from heat. 10. For the casing, remove crusts from bread. 11. Flatten with a rolling pin. 12. Find a round cutter or container lid that's the size of the slice and cut a round.13. Spoon on one half some Ashta and brush (or using finger) spread some glue around the outer circumference of bread.14. Fold into a halfmoon shape and pinch the edges closed.15. Heat oil in a shallow frying pan. 16. Place Qatayef in oil and fry until golden brown and crispy on either side.17. Remove oil from heat, switch off stove.18. Place syrup on the warm stove plate and dip the Qatayef in syrup. 19. Place on serving plate and garnish with pistachio.20. I drizzled a little more syrup over. Serve immediately.

INFO & TIPS

Note: If using the cheat method with the bread slices instead of Traditional Qatayef dough, I recommend you prepare & fry it before serving. Have your Ashta & Syrup ready.
I also added in some chopped medjool dates onto Ashta in some before sealing.

POSTED ON

18 May 2020

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