Qatayef with Cream

In a large bowl, add sifted flour, fine semolina, baking powder, instant yeast, sugar, and salt; mix with a whisk.

Add milk and 750 ml water and manually whisk the batter until it comes together into a runny consistency.

Cover the batter and set aside in a warm place for 20 minutes.

In a large bowl, mix cottage (Qareesh) cheese, Nestlé® Sweetened Condensed Milk (filling), and rose water with a spoon, breaking up any large cheese chunks.

Place the cheese filling in the fridge until ready to use.

Right before cooking the qatayef, add 300–375 ml of water to thin the dough.

Heat a non-stick pan and scoop about 3 tablespoons of batter at a time to cook each qatayef.

Cook on medium heat, making sure holes form on the surface; do not flip the qatayef.

When the dough is no longer glossy, remove the cooked qatayef and place them on a clean towel.

Cover the qatayef immediately with the same towel and let them cool for 5 to 10 minutes.

When cooled, fill each qatayef with the cheese mixture and seal them from one side, pressing firmly with your fingers.

Garnish the filled qatayef with crushed pistachios or pomegranate seeds and keep them covered to stay soft.