Katayef with Nuts filling

Name: Katayef with Nuts filling
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: For the dough:; 2 cups white flour, sifted; 1/2 cup fine semolina; 1/4 cup liquid milk; 1 tablespoon instant yeast; 1 tablespoon sugar; 1 tablespoon vanilla powder; 1/4 teaspoon salt; Warm water as needed for the dough; For the filling:; 50 g seedless raisins; 100 gm walnut, coarsely grinded; 100 grams almonds roasted and coarsely grinded; 100 grams hazelnut roasted and coarsely grinded; 100 grams peanuts roasted and coarsely grinded; 100 grams Coconut grated fine; 1/2 cup white sugar fine-grained; 1 tablespoon cinnamon powder; For surface buttering:; 2 tablespoons unsalted melted butter; For Baking tray buttering:; 1 tablespoon unsalted soft butter; For the syrup:; 3 cups white sugar; 11/2 cups water; 1 teaspoon fresh lemon juice; Requirements: Thick ,flat & non-adherent pan

Hamoudy Kitchen @cook_4944819

Normally prepared as a Ramadan Dessert

Hamoudy Kitchen @cook_4944819

Normally prepared as a Ramadan Dessert

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Ingredients

30 mins

12 servings

For the dough:
2 cupswhite flour, sifted
1/2 cupfine semolina
1/4 cupliquid milk
1 tablespooninstant yeast
1 tablespoonsugar
1 tablespoonvanilla powder
1/4 teaspoonsalt
Warm water as needed for the dough
For the filling:
50 gseedless raisins
100 gmwalnut, coarsely grinded
100 gramsalmonds roasted and coarsely grinded
100 gramshazelnut roasted and coarsely grinded
100 gramspeanuts roasted and coarsely grinded
100 gramsCoconut grated fine
1/2 cupwhite sugar fine-grained
1 tablespooncinnamon powder
For surface buttering:
2 tablespoonsunsalted melted butter
For Baking tray buttering:
1 tablespoonunsalted soft butter
For the syrup:
3 cupswhite sugar
11/2 cupswater
1 teaspoonfresh lemon juice
Requirements: Thick ,flat & non-adherent pan

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Steps

30 mins

1

First, prepare syrup in the usual way, boil water and sugar together for 7 minutes, then add the lemon juice and let it boil 3 minutes. Remove from the fire and let it cool completely
2

Mix the dough ingredients all together except water and then add the water gradually until you compose a dense liquid dough. Then cover it and leave an hour in a warm place to rest.
3

Heat the thick pan over high heat and then reduce the fire to low. Pour half a cup of the dough into the pan to form the desired size circle and leave two minutes to the surface to dry. Remove from the pan and put them on a piece of cloth to cool down and so on until you finish the quantity.
4

Mix all the filling ingredients together and then fill katayef with appropriate quantity of nuts mix. Close them to make a half circle.
5

Stuffed katayef are placed apparted in the buttered baking tray and then butter katayef from both sides with melted butter
6

Heat the oven at 240 degree Celsius with the heat from bottom and top. Place the try on the middle shelf for 30 minutes until done.
7

Pour the cold syrup on hot karayef then serve hot or cold