Mascarpone & Pistachio Qatayef

  • recipe

    Mascarpone & pistachio Qatayef


    Sumaya Obaid

Dish TypeDessert
Prep Time40
Cook Time0
INGREDIENTS Total items( 13 )
  • recipe White Bread Flour
    2 cups
  • recipe Wholesome Semolina
    0.5 cup
  • recipe Safa Corn Starch
    1 tbsp
  • recipe Rough Cut Sugar Cubes
    2 tbsp
  • recipe Baking Powder
    2 tbsp
  • recipe Arwa Water
    2.5 cup
  • recipe Culinat Organic Orange Blossom Flavouring
    2 tbsp
  • recipe Reeses Peanut Butter Creamy Jar
    1 cup
  • recipe Roasted Pistachio Paste Glass
    2 tbsp
  • recipe Mascarpone Cheese
    0.75 cup
  • recipe Shelled Pistachios
    100 g
  • recipe Al Shifa Honey Portion
    1 tsp
  • recipe Unwaxed Lemons
    1 tsp

How to Make

  • In a saucepan over medium heat, add syrup ingredients, stir a little then let it boil. When it boils, reduce heat and simmer for 10-15 minutes.
  • Turn heat off and let it cool down to room temperature, it will thicken as it cools down.
  • Mix the sugar and the cornstarch in a blender until it has a powdery consistency. That is “confectioners’ sugar”.
  • Whip the cream with confectioners’ sugar until soft peaks form.
  • Add the pistachio paste and the mascarpone cheese. Mix very well until incorporated.
  • In a bowl, combine the dry ingredients well.Add water and mix until everything is well incorporated, cover and let it rest for 30 minutes. You can do this step in a blender.
  • The batter should be runny and not thick like pancakes.
  • In a skillet set over medium heat, pour 2 tablespoons of batter.
  • Cook until the batter has no visible wet spots you will notice bubbles forming on the surface. Do not flip.
  • Scoop or pipe about a teaspoon of the filling in the middle of the qatayef.
  • Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios. Enjoy!