Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup warm water
- 1/4 teaspoon ground cardamom
- 1/2 cup melted butter, for brushing
- Filling:
- 1 cup ricotta cheese
- 1 cup cream
- 1/2 cup sugar
- 1 teaspoon orange blossom water
- 1 teaspoon ground pistachios
- 1/2 teaspoon ground cinnamon
- Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 cup orange blossom water
Directions
- In a medium bowl, combine the flour, baking powder, and salt. Slowly add the melted butter and warm water, stirring until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. Then cover and let the dough rest for 30 minutes.
- Meanwhile, make the filling by combining the ricotta cheese, cream, sugar, orange blossom water, pistachios, and cinnamon in a medium bowl. Mix until well combined.
- Divide the dough into 12 equal pieces and roll each piece into a circle about 4 inches in diameter.
- Place a heaping tablespoon of the filling in the center of each circle. Fold the dough in half and press the edges together to seal. Using a fork, crimp the edges.
- Heat the oil in a large skillet over medium-high heat. Fry the katayef for 3-4 minutes on each side, or until golden brown. Remove from the oil and place on a paper towel-lined plate to drain.
- To make the syrup, combine the sugar, water, and orange blossom water in a small saucepan. Bring to a boil, stirring constantly, and simmer for 5 minutes. Remove from the heat and let cool slightly.
- Brush the katayef with melted butter and drizzle with the syrup. Serve warm.
Interesting Facts
- Katayef is a traditional Egyptian dessert served during Ramadan.
- The dough for katayef is made with all-purpose flour, baking powder, salt, butter, and warm water.
- The filling is a combination of ricotta cheese, cream, sugar, orange blossom water, pistachios, and cinnamon.
- The katayef are fried until golden brown and then brushed with butter and drizzled with a sweet syrup.
