Step 1

To make the batter: Weigh your flour, or measure it by gently spooning it into a cup and sweeping off any excess.

Step 2

, In a medium bowl, whisk together the flours, sugar, yeast, and baking powder.

Step 3

, Add the water and whisk vigorously until smooth; the batter should be slightly thinner than typical pancake batter. If the batter appears too thick or thin, adjust by whisking in water or all-purpose flour 1 tablespoon at a time.

Step 4

, Cover the batter and set it aside to rest for 20 minutes.

Step 5

, Preheat a nonstick pan or griddle over low to medium heat. Line a baking sheet with parchment paper or a clean dish towel.

Step 6

, Pour a scant 1/4 cup (50g) batter onto the griddle and cook until the qatayef’s top surface develops holes and is completely dry, about 2 minutes; don’t flip it over.

Step 7

, Remove the qatayef from the heat and place it cooked side down on the prepared pan. Repeat with the remaining batter, transferring the cooked qatayef to the pan in a single layer and keeping them covered as you work. Don't stack them directly atop one another or they’ll stick.

Step 8

, To make the filling: In a medium bowl, stir together the nuts, sugar, and cinnamon. Set aside.

Step 9

, To make the syrup: In a small saucepan set over medium heat, mix together the sugar and water, stirring to dissolve the sugar.

Step 10

, As soon as the mixture reaches a boil, stop stirring, reduce the heat, and simmer for 3 to 5 minutes.

Step 11

, Remove the syrup from the heat and add the orange blossom water and/or lemon juice. Set aside to cool to room temperature.

Step 12

, To assemble: Preheat the oven to 400°F. Lightly grease two baking sheets.

Step 13

, Working with one qatayef at a time, add 1 to 2 tablespoons (8g to 16g) filling to the center of the uncooked side. Fold the qatayef in half to enclose the filling, using your fingers to pinch the sides together to seal. Transfer to the prepared baking sheet.

Step 14

, Repeat with the remaining qatayef and filling, spacing them 2” apart on the baking sheets.

Step 15

, Brush the tops of the qatayef with melted butter or ghee and bake until golden brown and firm, about 12 to 15 minutes.

Step 16

, Turn the oven’s broiler to high and broil each side of the qatayef for 1 to 2 minutes, for added browning and crispness.

Step 17

, Remove the qatayef from the oven and dip them into the syrup to coat.

Step 18

, Allow the excess syrup to drip from the qatayef before serving warm.

Step 19

, Qatayef are best served immediately, fresh out of the oven; we don’t suggest rewarming them.

Step 20

, Storage information: Qatayef can be stuffed ahead of time and frozen in an airtight container, then defrosted and baked whenever a craving hits.