Jordanian Qatayef Asafiri
Fully cooked small pancakes filled with pasteurized Ashta and measured pistachios and syrup.
Preparation: 30 min · Cooking: 24 min · Total: 54 min · 2 servings
Ingredients
- 100 g Prepared RTE Ashta made from pasteurized milk
- 15 g Commercial RTE unsalted shelled pistachios
- 1 tbsp Sugar for batter
- 150 g Wheat flour for batter
- 200 ml Potable warm batter water
- 0.25 tsp Instant dry yeast
- 0.5 tsp Baking powder
- 60 ml Prepared cooled rosewater simple syrup, NOT pure rosewater
Instructions
Check prepared components
Check labels for 100 g RTE Ashta from pasteurized milk, 15 g RTE unsalted pistachios and 60 ml prepared rosewater SYRUP, not pure rosewater. Keep cream at 4°C or colder until filling and obey earlier opening limits. Separate raw flour tools from cooked shells/cream.
Check labels for 100 g RTE Ashta from pasteurized milk, 15 g RTE unsalted pistachios and 60 ml prepared rosewater SYRUP, not pure rosewater. Keep cream at 4°C or colder until filling and obey earlier opening limits. Separate raw flour tools from cooked shells/cream.
Blend and rest measured batter
Blend 150 g flour, 200 ml warm potable water, 0.25 tsp instant yeast, 0.5 tsp baking powder and 1 tbsp sugar until smooth. Rest covered for 15 minutes; never taste raw batter. This is not the old prepared-pancake ingredient.
Blend 150 g flour, 200 ml warm potable water, 0.25 tsp instant yeast, 0.5 tsp baking powder and 1 tbsp sugar until smooth. Rest covered for 15 minutes; never taste raw batter. This is not the old prepared-pancake ingredient.
Blend and rest measured batter: 900 seconds
Divide the whole batter
Divide ACTUAL complete batter into 12 equal portions, making thin discs about 7–8 cm as a guide rather than discarding batter to force twelve fixed 15 ml tablespoons/5 cm rounds. Half makes 6 discs, fourfold 48. This is a household calibration, not a kitchen-tested yield guarantee.
Divide ACTUAL complete batter into 12 equal portions, making thin discs about 7–8 cm as a guide rather than discarding batter to force twelve fixed 15 ml tablespoons/5 cm rounds. Half makes 6 discs, fourfold 48. This is a household calibration, not a kitchen-tested yield guarantee.
Cook every top and centre completely
Use a suitable dry ungreased non-stick pan on manufacturer-safe medium heat without empty-pan overheating. Cook one side, checking from 2 minutes PER DISC until bottom pale gold AND top/centre completely cooked with no wet/raw batter. Bubbles or a brown bottom alone are insufficient. Adjust heat/thickness and extend cooking; never serve a wet top to preserve a no-flip slogan.
Use a suitable dry ungreased non-stick pan on manufacturer-safe medium heat without empty-pan overheating. Cook one side, checking from 2 minutes PER DISC until bottom pale gold AND top/centre completely cooked with no wet/raw batter. Bubbles or a brown bottom alone are insufficient. Adjust heat/thickness and extend cooking; never serve a wet top to preserve a no-flip slogan.
Cook every top and centre completely: 120 seconds
Cool cooked shells promptly
Lift cooked shells with a clean spatula to a clean surface, keeping raw-batter tools away. Cover lightly with a clean cloth for pliability and cool promptly enough for cream assembly. Keep cream refrigerated until needed; do not leave dairy on the counter to cool with shells.
Lift cooked shells with a clean spatula to a clean surface, keeping raw-batter tools away. Cover lightly with a clean cloth for pliability and cool promptly enough for cream assembly. Keep cream refrigerated until needed; do not leave dairy on the counter to cool with shells.
Fill all twelve evenly
Pinch half of each flexible cooked shell edge into a cone with the bubbly COOKED side inside. Divide ALL 100 g cold Ashta evenly among 12: about 8.33 g each, not one assumed 15 g tablespoon per shell. Keep small filling batches cold; never use raw gummy shells.
Pinch half of each flexible cooked shell edge into a cone with the bubbly COOKED side inside. Divide ALL 100 g cold Ashta evenly among 12: about 8.33 g each, not one assumed 15 g tablespoon per shell. Keep small filling batches cold; never use raw gummy shells.
Use measured toppings
Finely chop all 15 g RTE pistachios with clean tools and dip exposed cream ends. Distribute all 60 ml prepared cooled rosewater syrup across the 12 pastries. Base yield is 12 pieces split into 2 catalogue shares, not 12 servings; do not add unmeasured syrup or raw nuts of unknown suitability.
Finely chop all 15 g RTE pistachios with clean tools and dip exposed cream ends. Distribute all 60 ml prepared cooled rosewater syrup across the 12 pastries. Base yield is 12 pieces split into 2 catalogue shares, not 12 servings; do not add unmeasured syrup or raw nuts of unknown suitability.
Serve cold and respect cream expiry
Serve promptly or refrigerate at 4°C or colder. Use within 2 days or the earlier cream opening/use-by deadline, with no room-temperature dairy hold. Assembly does not reset component clocks; do not repeatedly warm/chill cream-filled pastries.
Serve promptly or refrigerate at 4°C or colder. Use within 2 days or the earlier cream opening/use-by deadline, with no room-temperature dairy hold. Assembly does not reset component clocks; do not repeatedly warm/chill cream-filled pastries.
Tips
- Ingredient amounts scale for 1–8 catalogue servings; step quantities describe the base of 2 shares. Halve every numeric input for 1, multiply by four for 8, including process waters, garnish and operating allowances. Time, temperature, thickness and pan depth do not multiply: use matching-depth pans/small batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional water/oil adjustments; reconcile if inadequate.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Substitutions
- Keep specified raw/cooked/prepared states and measured components. Check actual product labels/allergens and stricter directions; reconcile incompatible products instead of silently replacing them.
Storage
Keep covered at 4°C or colder and use within 2 days or an earlier component-label deadline. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Reheating
Reheat cooked leftovers only once to 74°C throughout. Do not repeatedly warm/chill dips or cream-filled pastries, or try to repair earlier unsafe holding by reheating.
About this recipe
Fully cooked small pancakes filled with pasteurized Ashta and measured pistachios and syrup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.