Fried Qatayef with Ashta (Clotted Cream) and Walnuts

Fried qatayef filled with ashta (clotted cream) and walnuts — a complete, detailed recipe. A special dessert, perfect after iftar during Ramadan — one of the best Arabic sweets.

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8 servingsBack to recipeDesserts

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3 cups all-purpose flour3/4 cup fine semolina3 tablespoons sugar2 tablespoons baking powder1 tablespoon rose watera pinch of salt3 3/4 cups wateronly 4 drops of lemon juice

Ashta (clotted cream) filling

2 1/2 cups liquid milk6 tablespoons cornstarch1 tablespoon orange blossom water1 cup shredded mozzarella cheese

Walnut filling

2 cups chopped walnuts (or according to the amount of batter)4 tablespoons sugar1 tablespoon rose water3 tablespoons shredded coconut (optional)a pinch of ground cinnamon

Syrup

4 cups sugar2 cups waterjuice of half a lemon1 tablespoon orange blossom water and rose water

Note

You can freeze the qatayef raw after filling them; place them in airtight freezer bags to fry laterFor more desserts see: Chocolate and green mint cookiesFor more successful desserts from Rasmia see: Baklava FingersTo make chocolate balls from Rasmia see: Delicious chocolate ballsFor more Arabic sweets from Rasmia see: Aish el Saraya

Step 1

Start by making the sugar syrup: place all the syrup ingredients on the heat except the orange blossom and rose water, and let it boil for about 15 minutes until it becomes somewhat thick.

Cooking notes

Chocolate mint cookies
Baklava fingers
Delicious chocolate balls
Aish al-Saraya

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