Qatayef Asafiri (Stuffed Semolina Pancakes) with Cream

Growing up, the kitchen was always the heart of my home, especially during Ramadan when trays of qatayef filled the counter. At Eminent Recipes, I share the comforting, family-inspired dishes that bring people together, and this Qatayef Asafiri (Stuffed Semolina Pancakes) recipe is one of those treasures. Soft semolina pancakes filled with cream and drizzled with syrup create a dessert that feels festive, nostalgic, and wonderfully simple to make.

Why You’ll Love This Recipe

This Qatayef Asafiri (Stuffed Semolina Pancakes) recipe delivers authentic Middle Eastern flavor with simple pantry ingredients. If you’re searching for the perfect qatayef recipe with semolina, this version creates soft, airy pancakes that seal beautifully and hold a rich cream filling. The texture is light yet satisfying, making it ideal for Ramadan gatherings or elegant dessert platters.

You’ll love how customizable these stuffed semolina pancakes are. From classic qatayef with cream to nut-based qatayef fillings, you can adjust flavors to suit your family’s taste. The homemade syrup enhances sweetness without overpowering the delicate pancake base.

This qatayef asafiri stuffed semolina pancakes recipe is quick, beginner-friendly, and doesn’t require frying. It’s lighter than traditional fried versions, making it a balanced dessert option. Whether you’re hosting guests or preparing a cozy family treat, this reliable qatayef recipe guarantees impressive results with minimal effort.

Ingredients for This Recipe

The beauty of this Qatayef Asafiri (Stuffed Semolina Pancakes) recipe lies in its simple, classic ingredients. The qatayef recipe with semolina uses a blend of flour and fine semolina to create soft, spongy pancakes with signature bubbles. Yeast and baking powder help achieve that airy texture, while vanilla adds gentle warmth. The ashta cream filling combines milk, cornstarch, and cream for a thick, luscious center. A fragrant syrup made with sugar, lemon juice, and floral water completes this qatayef asafiri stuffed semolina pancakes recipe perfectly.

🛒 Ingredients (Makes about 20–24 mini qatayef)

For the Qatayef Pancake Batter:

1 cup all-purpose flour
½ cup fine semolina
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon baking powder
1 ¼ cups warm water
½ teaspoon vanilla extract (optional)

For the Ashta (Cream Filling):

2 cups whole milk
3 tablespoons cornstarch
2 tablespoons sugar
½ teaspoon vanilla extract
½ cup heavy cream

For the Qatayef Syrup:

1 cup granulated sugar
¾ cup water
1 teaspoon lemon juice
1 teaspoon rose water or orange blossom water (optional)

For Garnish:

½ cup crushed pistachios

How to Make This Recipe

Making this Qatayef Asafiri (Stuffed Semolina Pancakes) recipe starts with preparing the syrup so it cools properly before serving. In a saucepan, simmer sugar, water, and lemon juice until slightly thickened, then add rose or orange blossom water for authentic flavor.

Next, prepare the ashta filling by cooking milk, cornstarch, and sugar until thick and creamy. Stir in vanilla and cream for richness. For the qatayef recipe with semolina batter, mix flour, semolina, yeast, sugar, baking powder, and warm water until smooth. Let the batter rest until bubbly.

🛒 Steps:

Step 1: Prepare qatayef syrup and allow to cool completely.
Step 2: Cook ashta cream filling until thick and smooth.
Step 3: Mix and rest qatayef recipe with semolina batter until airy.
Step 4: Cook small pancakes on one side only until bubbles form.
Step 5: Seal halfway, fill with cream, and garnish with pistachios.
Step 6: Drizzle syrup before serving for classic qatayef with cream flavor.

Expert Cooking Tips

Perfecting this Qatayef Asafiri (Stuffed Semolina Pancakes) recipe depends on batter texture and cooking temperature. The qatayef recipe with semolina batter should be pourable but not watery. If it’s too thick, add a tablespoon of warm water. If too thin, sprinkle in a little semolina for balance.

Cook pancakes on medium heat without flipping; the signature bubbles ensure proper cooking. Cover cooked pancakes with a towel to prevent drying, which helps them seal properly when forming stuffed semolina pancakes.

💡 Expert Tips:

Use fine semolina for soft texture in qatayef asafiri stuffed semolina pancakes recipe.
Allow batter to rest fully for fluffy qatayef pancakes.
Cool syrup completely before drizzling over qatayef with cream.
Pipe filling neatly for elegant presentation.
Store unfilled pancakes airtight to maintain freshness.

FAQs

Want more sweet and savory recipes like this? Follow us on Facebook for daily dinner ideas, cooking tips, and behind-the-scenes moments from Eminent Recipes.

See how others are plating this dish on Instagram! Tag your version with #Eminentrecipes and get featured.

Love collecting recipes? Don’t miss our latest pins on Pinterest—perfect for saving your favorite meals in one spot.

Zaatar Manakeesh Recipe – Easy & Authentic Middle Eastern Flatbread

Easy Coconut Milk Creamy Thai Dumpling Soup – Healthy & Delicious

Quick Mini Banana Muffins – Perfect for On-the-Go Snacks

Potato Waffles – Golden Crispy Breakfast Made Simple

This Qatayef Asafiri (Stuffed Semolina Pancakes) recipe combines tradition, comfort, and simplicity in every bite. With soft semolina pancakes, rich cream filling, and fragrant syrup, this qatayef recipe is perfect for Ramadan, gatherings, or family desserts. Whether you follow the classic qatayef recipe with semolina or experiment with different qatayef fillings, these stuffed semolina pancakes deliver authentic flavor and beautiful presentation every time.

Qatayef Asafiri (Stuffed Semolina Pancakes)

---

• Author: Savannah
• Total Time: ~1 hour 20 minutes (including resting)
• Yield: 20–24 mini stuffed pancakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Qatayef Asafiri are soft, mini semolina pancakes traditionally served during Ramadan. Unlike regular qatayef, they are folded (not fried), then filled with sweet cream and topped with crushed pistachios and fragrant syrup. These delicate stuffed semolina pancakes are light, tender, and irresistibly creamy.

---

Ingredients

Scale 1x2x3x

🛒 Ingredients (Makes about 20–24 mini qatayef)

For the Qatayef Pancake Batter:

1 cup all-purpose flour
½ cup fine semolina
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon baking powder
1 ¼ cups warm water
½ teaspoon vanilla extract (optional)

For the Ashta (Cream Filling):

2 cups whole milk
3 tablespoons cornstarch
2 tablespoons sugar
½ teaspoon vanilla extract
½ cup heavy cream

For the Qatayef Syrup:

1 cup granulated sugar
¾ cup water
1 teaspoon lemon juice
1 teaspoon rose water or orange blossom water (optional)

For Garnish:

½ cup crushed pistachios

---

Instructions

📝 Instructions:

Step 1: Prepare the Syrup

In a small saucepan, combine sugar and water. Bring to a boil over medium heat.
Add lemon juice and simmer for 8–10 minutes until slightly thickened.
Remove from heat and stir in rose or orange blossom water. Let cool completely.

Step 2: Make the Cream Filling (Ashta)

In a saucepan, whisk milk, cornstarch, and sugar until smooth.
Cook over medium heat, stirring constantly, until thick and creamy.
Remove from heat, stir in vanilla and heavy cream.
Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Step 3: Prepare the Qatayef Batter

In a bowl, mix flour, semolina, sugar, yeast, and baking powder.
Gradually whisk in warm water and vanilla until smooth and lump-free.
Cover and let rest for 30–45 minutes until slightly bubbly.

Step 4: Cook the Pancakes

Heat a non-stick pan over medium heat (do not grease).
Pour about 1 tablespoon of batter for mini pancakes.
Cook on one side only until bubbles form and the surface looks dry.
Remove and cover with a clean towel to prevent drying.

Step 5: Fill and Fold

Take one pancake and fold it in half, sealing halfway to create a pocket.
Fill with 1–2 teaspoons of cream.
Dip the open edge in crushed pistachios.

Step 6: Serve

 

Drizzle lightly with cooled syrup just before serving.
Serve fresh for the best texture and flavor.

Notes

• These are traditionally not fried — they’re served soft and fresh.
• For a qatayef recipe without semolina, substitute the semolina with equal flour, though texture will be softer.
• Popular qatayef fillings include sweet cheese, nuts, or chocolate.
• Store unfilled pancakes covered at room temperature for 1 day; filled qatayef should be refrigerated.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert / Ramadan Sweets
• Method: Stovetop / Filled
• Cuisine: Middle Eastern