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Katayef with Kashta cream
Katayef with Kashta cream

Before you jump to Katayef with Kashta cream recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

Wholesome eating promotes a feeling of well being. We are likely to feel way less gross after we increase our intake of nutritious foods and decrease our consumption of junk foods. A salad allows us to feel much better than a piece of pizza (physically in any case). Deciding on healthier food choices can be difficult if it is snack time. Finding snack foods that really help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

Probably the most popular treats is yogurt. Eating natural yogurt in place of a wholesome larger lunch isn’t a good idea. You can not beat yogurt whenever it comes to a healthy snack though. It consists of a lot of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can actually help your gastrointestinal system work correctly depending upon the culture used to create it. Fast hint: choose unsweetened yogurt and include walnuts or flaxseeds. This decreases your sugar absorption without minimizing the taste of your snack.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to katayef with kashta cream recipe. To make katayef with kashta cream you need 21 ingredients and 6 steps. Here is how you achieve that.

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

The custard-like filling is a blend of milk and cream, boiled together with a hint of rosewater, then chilled. Little pancakes called katayef are rolled around the kashta and sealed with a pinch. With a drizzle of sweet syrup and a dusting of crushed pistachios, the treat is ready. Follow my blog at https://ilfamosopiatto.wordpress.comSkip the pricey patisseries and enjoy these delicious homemade Qatayef. Take them with you on your next.

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