Jordanian Walnut Qatayef
Prepared cooked pancake shells filled with walnuts, baked and briefly dipped in measured syrup.
Preparation: 30 min · Cooking: 15 min · Total: 47 min · 2 servings
Ingredients
- Prepared fully cooked pliable large qatayef shells, about 10 cm guide — 6
- 100 g Commercial RTE walnuts
- 0.5 tsp Ground cinnamon
- 240 ml Prepared cooled cardamom simple syrup, dipping operating allowance
- 1 tbsp Sugar for filling
- 30 ml Ghee TOTAL for both sides
- 5 ml Optional seam water, maximum if shell label requires (optional)
Instructions
Check shells and preheat
Use 6 prepared FULLY COOKED pliable large shells, about 10 cm guide, with compatible label directions. Check prepared cardamom-syrup ingredients, allergens and cold-storage instructions. Preheat a conventional oven to 200°C and use an oven-rated baking tray; no unlisted tray oil.
Use 6 prepared FULLY COOKED pliable large shells, about 10 cm guide, with compatible label directions. Check prepared cardamom-syrup ingredients, allergens and cold-storage instructions. Preheat a conventional oven to 200°C and use an oven-rated baking tray; no unlisted tray oil.
Mix and divide all filling
Chop 100 g RTE walnuts and mix with 0.5 tsp cinnamon and 1 tbsp sugar, checking after about 1 minute until evenly combined. Divide ALL actual filling equally among 6 shells, not an arbitrary tablespoon per shell with unexplained leftovers; this is only a mixing reminder.
Chop 100 g RTE walnuts and mix with 0.5 tsp cinnamon and 1 tbsp sugar, checking after about 1 minute until evenly combined. Divide ALL actual filling equally among 6 shells, not an arbitrary tablespoon per shell with unexplained leftovers; this is only a mixing reminder.
Mix and divide all filling: 60 seconds
Fold and seal flexible cooked edges
Fold around filling into crescents and seal flexible cooked edges without tearing. Use only recorded optional seam water up to 5 ml if compatible shell directions need slight moistening. Seal the edges, not raw flour; no extra flour paste or unmeasured water.
Fold around filling into crescents and seal flexible cooked edges without tearing. Use only recorded optional seam water up to 5 ml if compatible shell directions need slight moistening. Seal the edges, not raw flour; no extra flour paste or unmeasured water.
Brush both sides with one allowance
Melt the entire 30 ml ghee and distribute it across BOTH sides of all 6 pastries. Add no alternative oil pool; half uses 15 ml for 3, fourfold 120 ml for 24 on matching trays rather than thicker pastries.
Melt the entire 30 ml ghee and distribute it across BOTH sides of all 6 pastries. Add no alternative oil pool; half uses 15 ml for 3, fourfold 120 ml for 24 on matching trays rather than thicker pastries.
Bake and check seams
Bake at 200°C, checking from 15 minutes until pastry and seams are fully cooked and crisp according to stricter shell directions. Colour alone is not proof of cooked flour; these shells were already fully cooked before filling.
Bake at 200°C, checking from 15 minutes until pastry and seams are fully cooked and crisp according to stricter shell directions. Colour alone is not proof of cooked flour; these shells were already fully cooked before filling.
Bake and check seams: 900 seconds
Dip briefly with utensils
Lower hot cooked pastries carefully with utensils into the 240 ml prepared cooled cardamom-syrup operating bath, checking from 1 minute, then drain. Protect from steam and hot splashes; no bare-hand dipping or guarantee all bath syrup is eaten.
Lower hot cooked pastries carefully with utensils into the 240 ml prepared cooled cardamom-syrup operating bath, checking from 1 minute, then drain. Protect from steam and hot splashes; no bare-hand dipping or guarantee all bath syrup is eaten.
Dip briefly with utensils: 60 seconds
Serve counted pieces
Serve 6 pastries as 2 catalogue shares; half makes 3, fourfold 24. Divide actual filling and ghee consistently, with no hidden garnish. Do not reuse the handled dipping bath as clean syrup for storage.
Serve 6 pastries as 2 catalogue shares; half makes 3, fourfold 24. Divide actual filling and ghee consistently, with no hidden garnish. Do not reuse the handled dipping bath as clean syrup for storage.
Refrigerate promptly
Refrigerate shallow leftovers promptly at 4°C or colder and use within 2 days or earlier prepared-component deadline. Assembly does not restart those clocks; reheat cooked leftovers once to 74°C.
Refrigerate shallow leftovers promptly at 4°C or colder and use within 2 days or earlier prepared-component deadline. Assembly does not restart those clocks; reheat cooked leftovers once to 74°C.
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
Prepared cooked pancake shells filled with walnuts, baked and briefly dipped in measured syrup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.