A baked, healthy version of the beloved Ramadan stuffed pancakes. Filled with nuts and cinnamon, crispy on the outside, and soft on the inside. No deep frying needed!
Prep Time: 15 mins | Cook Time: 15 mins | Servings: 6 servings (2 per serving) | Calories: 140 kcal per serving
Dietary Info: Sugar-Free, Low-Fat, Easy Home Baking
Ingredients
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12 medium Qatayef wrappers (available at local bakeries)
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1/2 cup mixed raw nuts (almonds, walnuts, pistachios, finely chopped)
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2 tablespoons unsweetened coconut flakes
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1/3 teaspoon ground cinnamon
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1 tablespoon Sweet & Slim Stevia or AWA Sweet & Slim Classic (250g pack, or 1.5 sachets, for the filling)
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2 tablespoons melted butter or coconut oil (for brushing)
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For the Syrup: use sweet and slim syrup
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the chopped nuts, coconut flakes, cinnamon, and 1 tablespoon of Sweet & Slim (Stevia/Crystal pack or 1.5 opened sachets) together.
3. Place 1 tablespoon of the nut mixture in the center of each Qatayef wrapper.
4. Fold the pancake in half over the filling and pinch the edges firmly to seal them completely so the filling doesn't leak.
5. Brush both sides of the sealed Qatayef with a little melted butter/oil and place them on the baking sheet.
6. Bake for 12-15 minutes, flipping them over halfway, until they are golden and crispy.
7. Drizzle the warm syrup over the freshly baked, hot Qatayef and serve immediately while warm.
Chef's Tip: Baking the Qatayef at a high temperature (400°F) is key to making them crispy without frying them in deep oil.
