Recipe of Super Quick Katayef with Kashta cream

Katayef with Kashta cream.

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Katayef with Kashta cream Recipe

Katayef with Kashta cream is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look wonderful. Katayef with Kashta cream is something which I've loved my whole life.

Katayef with Kashta cream is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes yummy. They're nice and they look fantastic. Katayef with Kashta cream is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have katayef with kashta cream using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Katayef with Kashta cream:

1. Make ready of For the batter:.
2. Take 2 cups of flour.
3. Prepare 2 1/2 cups of warm water.
4. Take 1/4 teaspoon of dried yeast, dissolved in 2 tablespoons of warm water.
5. Get 2 1/2 teaspoons of baking powder.
6. Prepare 2 teaspoons of sugar.
7. Make ready 1 tablespoon of rose water.
8. Prepare of For the ashta cream: prepare ahead of time.
9. Get 2 cups of milk.
10. Make ready 2 cups of whipping cream.
11. Make ready 6 of slices American-style white bread.
12. Take 4 1/2 tablespoons of cornstarch, dissolved in 1/4 cup water.
13. Prepare of For the sugar syrup:.
14. Take 2 1/2 cups of sugar.
15. Take 1 1/2 cups of water.
16. Get 1 teaspoon of orange blossom water.
17. Get 1 teaspoon of rose water.
18. Get 1 teaspoon of lemon juice.
19. Make ready of For garnishing:.
20. Get of candied orange blossom optional.
21. Prepare 1/2 cup of raw ground pistachios.

Steps to make Katayef with Kashta cream:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator..
3. To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter..
4. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it..
5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other..
6. Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving..

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