To make the filling:
- Process the walnuts, cinnamon, sugar, and rose water in a food processor until finely chopped.
To fill the pancake:
- Lay out the pancake, put a rounded tablespoon of filling in the middle, then pinch the edges shut, forming a half-moon shape. OR Hold the pancake in your hand, pinch one end closed, spoon the filling in, then seal the rest of the edge. Don’t overfill the pancake or it will crack on the sides.
- After the pancakes are filled, cover with plastic wrap until ready to fry. You’ll want to fry these right before eating them so they stay nice and crispy. You can also freeze them at this point. Just let them thaw a bit on the counter before frying.
- Heat oil to 350 degrees F
- Have a bowl of cold Atar Rose Water Syrup ready on the counter. Make sure it’s cold or it won’t be absorbed.
- Fry about 2 minutes each side, or until they become golden brown and crispy.
- Remove the Qatayef from the pan and drain for 1 minute on paper towels.
- Dip Qatayef into the sugar syrup.
- Let the Qatayef drain on a baking rack for a minute or two so any excess syrup can drip off, then plate and serve.
- Qatayef are best eaten as soon as they are cooked and don’t keep well. They will get soft from the sugar syrup and you’ll lose the fantastic crispy texture.
- This recipe should yield about 30 Qatayef.
*It’s important not to get anything on the edges of the pancakes or they won’t close.
*It’s also important to keep the pancake moist, the moist interior is what holds the edges closed. Keep the pancakes moist by keeping them wrapped in plastic until you begin making them.