Desserts
Qatayef Cones with Cream
Complete recipe for making the best fried qatayef filled with homemade cream. These qatayef are shaped into cones, deep-fried, then filled — give them a try!
Qatayef cones with cream — a complete recipe to make the tastiest fried qatayef filled with cream!!
Ingredients
Start here, then move straight into the method.
- Sugar syrup (qater or shira) for serving
- Qatayef batter
- 1 1/2 cups flour
- 1/2 cup fine semolina
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon starch — gives fried qatayef extra crispness
- 2 cups warm water, more or less as needed depending on the batter and type of flour to obtain a soft batter
- Cream
- Qareesh (cottage-style) cheese
- 2 liters milk
- 1 cup plain yogurt
- 1 small cup white vinegar
- Cooked cream
- 2 cups milk
- 2 tablespoons flour
- 1 1/2 tablespoons cornstarch
- 1 tablespoon orange blossom water
- Note: You can substitute the cooked cream with one can of ready-made clotted cream
- How to make homemade cream
- Cooked cream
- For more of Fatima's delicious sweets, here is her Halawat al-Jibn cheese dessert
- To make qatayef rounds with cheese, click the link: Method for making qatayef discs with cheese
Method
Follow the cooking sequence without leaving the page.
- Put the yeast, sugar, and baking powder in the mixing bowl, then add the remaining batter ingredients.
- Mix well and let the batter rest and rise for about 20 minutes before shaping and frying or grilling the qatayef.Timers: 20 min
- In a skillet over medium heat, pour batter to form round qatayef of the desired size. When bubbles appear and the underside is golden, remove them from the heat and place on a clean cloth, covering them so they stay soft.
- Shape each qatayef into a cone and deep-fry in hot oil.
- Remove from the oil when they take on a light color, let drain and cool.
- Fill the qatayef cones with the cream and roll the edges in ground pistachios.
- When serving, drizzle the qatayef cones with syrup.
- Heat the milk in a pot and when it begins to boil add one cup white vinegar and one cup yogurt.
- Stir for about a minute, then remove from heat and continue stirring — you will notice the milk starting to curdle. Strain the curds and discard the yellowish whey left in the pot.
- Drain the qareeshah well, then mix it with previously cooked clotted cream or with plain unsweetened ready cream and stir to combine.
- Use the cream chilled.
- Dissolve the flour into the two cups of cold milk, then add the cornstarch and orange blossom water. Cook until the mixture thickens, then remove from heat and let cool before adding it to the qareeshah.
Recipe tags
DessertsInternationalVegetarianNut free
Notes and serving ideas
- حلاوة الجبن الشلل
- طريقة تحضير قرص القطايف بالجبنة
