Katayef with Kashta cream
Katayef with Kashta cream

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, katayef with kashta cream. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Katayef with Kashta cream is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Katayef with Kashta cream is something that I have loved my entire life. They’re nice and they look fantastic.

Katayef with Kashta cream Small, light and fluffy pancakes, with ashta cream filling, served with sugar syrup. Katayef b Kashta (Lebanese Cream Dessert) These cute little 'katayef asafeiri' are an easy Lebanese dessert for beginners to start with, as essentially they are yeasted pancakes filled with clotted cream, finished off with a simple orange blossom syrup and a sprinkling of pistachios. It is normally made from the cream that floats on top of whole cream milk when simmered.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have katayef with kashta cream using 21 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Katayef with Kashta cream:
  1. Take For the batter:
  2. Make ready 2 cups flour
  3. Prepare 2 1/2 cups warm water
  4. Prepare 1/4 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
  5. Make ready 2 1/2 teaspoons baking powder
  6. Take 2 teaspoons sugar
  7. Get 1 tablespoon rose water
  8. Take For the ashta cream: prepare ahead of time
  9. Take 2 cups milk
  10. Make ready 2 cups whipping cream
  11. Take 6 slices American-style white bread
  12. Make ready 4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water
  13. Make ready For the sugar syrup:
  14. Prepare 2 1/2 cups sugar
  15. Take 1 1/2 cups water
  16. Take 1 teaspoon orange blossom water
  17. Take 1 teaspoon rose water
  18. Make ready 1 teaspoon lemon juice
  19. Take For garnishing:
  20. Make ready candied orange blossom optional
  21. Prepare 1/2 cup raw ground pistachios

The custard-like filling is a blend of milk and cream, boiled together with a hint of rosewater, then chilled. Little pancakes called katayef are rolled around the kashta and sealed with a pinch. With a drizzle of sweet syrup and a dusting of crushed pistachios, the treat is ready. The atayef asafiri on the other hand are soft and velvety filled with a luscious cream.

Instructions to make Katayef with Kashta cream:
  1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
  2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
  3. To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
  4. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.
  5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other.
  6. Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving.

The cream is then topped with ground pistachios for a touch of color and nuttiness. A drizzle of syrup adds the sweetness and the signature rosewater hint of Arabic sweets. The recipe I am sharing with you today is the result of more than a dozen trials. Allow to gently cook on one side, WITHOUT flipping on the other side, until lots of bubbles form around the surface of the pancake. Qatayef is usually deep fried, but Qatayef Asafiri type is not fried after being filled with Ashta or cream and that's how it should be done.

So that is going to wrap this up with this special food katayef with kashta cream recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!