EgyptianEgyptian Katayef with Ashta
Small yeasted katayef cooked on one side only, folded into open cones, filled with thick homemade ashta cream, dipped in pistachios and finished with cold syrup. The first Ramadan dessert in many Egyptian homes.
Makes: About 24 small katayef
- Prep:
- 40 minutes
- Cook:
- 55 minutes
- Waiting:
- 1 hour and 40 minutes (Rest the batter for 30 minutes and chill the ashta for 1 hour.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
10 minutesMedium heatMake the syrup: boil the sugar with the water for 8 minutes, add the lemon juice and let it cool completely.
Success cueA light syrup that coats a spoon.
- 02
Ashta
1 hour and 10 minutesMedium heatMake the ashta: whisk the milk, cream, cornstarch and sugar in a pan over medium heat, stirring all the time, for 8 to 10 minutes until very thick. Press plastic wrap on the surface and chill for 1 hour.
Success cueThick enough to hold its shape on a spoon.
- 03
Batter
32 minutesWhisk the flour, semolina, sugar, yeast, baking powder and salt with the lukewarm water into a smooth, pourable batter. Cover and leave for 30 minutes until bubbly.
Success cueA bubbly batter like thick cream.
- 04
Cooking
30 minutesMedium heatHeat a non-stick pan over medium heat. Pour 1 tablespoon of batter for each 8 cm round and cook on one side only until the top is full of holes and no longer wet. Do not flip.
Success cuePale golden underneath, dry and full of holes on top.
Watch outIf the bottom browns before the top dries, lower the heat.
- 05
Shaping
15 minutesLay the katayef on a towel, holes up, and cover them so they stay soft. Fold each one in half and pinch the edges together halfway to make an open cone.
Success cueSoft open cones that stay closed at the bottom.
- 06
Filling
15 minutesFill each cone with ashta using a spoon or piping bag, dip the open end in the pistachios and drizzle with the cold syrup just before serving.
Success cueWhite ashta at the opening with a green pistachio edge.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Pinch the edges while the katayef are still warm; they stick to themselves without any egg or water.
- • Keep the cooked katayef covered; they dry out and crack when you fold them.
- • Pour the cold syrup only at the table so the katayef stay soft, not soggy.
Common mistakes
- • Flipping the katayef, which closes the holes and stops them from sealing.
- • Cooking them on high heat, so they brown underneath before the top sets.
- • Pouring hot syrup over the ashta.
Substitutions
- • Instead of homemade ashta: 400 g ready-made ashta or qeshta
- • Instead of pistachios: finely chopped almonds
- • Instead of homemade katayef: about 24 small ready-made katayef from a bakery
Serving ideasServe cold on a flat plate with the extra syrup in a small jug.
Potential allergens
Wheat / gluten, Milk, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is the difference between katayef with ashta and katayef asafiri?
They are the same dessert. Asafiri is the Levantine name for these small, open katayef filled with ashta and dipped in pistachios.
Can I use ready-made katayef?
Yes. Buy the small size, keep them covered so they stay soft, and start from the shaping step.
Why didn't my katayef get holes?
The batter was too thick, the yeast was not active, or the pan was not hot enough. Add a spoon of water and test one first.
Can I make the ashta ahead?
Yes, up to 2 days covered in the fridge. Whisk it briefly before filling.
You May Also Love
