Qatayef Asafiri (Stuffed Semolina Pancakes)

cooking.nytimes.com

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

subheading: For the Syrup:

½ cup/100 grams granulated sugar

A squeeze of fresh lemon juice

1 teaspoon orange blossom water or rose water, or a combination

subheading: For the Batter:

1 cup/125 grams all-purpose flour

¼ cup/40 grams fine semolina flour

1 tablespoon granulated sugar

½ teaspoon instant or quick-rise yeast

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground mahlab (optional, see Tip)

¼ teaspoon orange blossom water or rose water (optional)

subheading: For the Filling:

1 cup/8 ounces mascarpone

½ cup/120 grams heavy cream

3 tablespoons confectioners’ sugar

1 teaspoon orange blossom water or rose water, or a combination

¼ cup/about 1 ounce finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing

Directions at cooking.nytimes.com

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