Qatayef asafiri (قطايف عصافيري) are often made at celebrations across Syria, Lebanon and Jordan. It looks complicated – and it does indeed have several stages – but it is one of the easiest sweet dishes to remember. It also looks stunning!

Whilst baking this, pray for the 11 million displaced Syrians whose homeland has been torn apart by the civil war. Pray that they would find peace and comfort in the arms of Jesus their Saviour.

Ingredients:
– for the dough
125g plain flour
40g semolina or ground almonds
1/2 tsp yeast
1/2 tsp baking powder
1 tbsp sugar
1 tbsp vegetable oil
350ml warm water
 – for the cream filling
350ml milk
125ml double cream
75ml condensed milk
2 tbsp sugar
1 tsp vanilla essence
1 tsp cornflour
2 tsp water
– for the decoration
50g pistachios or almonds (either ground, or give a whirl in a food processor)
1 tsp cinnamon

Method:
Begin by making the mini-pancakes. Mix all the dough ingredients together in a bowl or large jug, stirring until everything is properly combined and smooth. Leave it to the side covered for an hour so the yeast can rise.

In a saucepan, add all the cream filling ingredients except the cornflour and water. Gently warm it to simmering point. In a large mug, combine the cornflour and water and stir thoroughly. Add this to the milk mixture in the saucepan and keep stirring for another 15 minutes (until it becomes thick and ‘gloopy’). Leave it to the side to cool down.

After the hour is up, give the pancake mixture another stir. Prepare a frying pan with a bit of oil on a medium flame, and use a tablespoon to scoop the mixture in. The pancakes must only be fried on one side. Do not flip them over! Once the pancake top begins to bubble, lift it out onto a plate, and cover with a piece of kitchen towel or a teatowel. This is very important to keep them easy to fold.

Once they’ve all been cooked, use a teaspoon to place a line of cream in the centre of a pancake on the cooked side and fold it in half. Pinch the edges together to seal it, but leave about a third of it open. Dip the open side into the mixture of ground nuts and cinnamon before arranging nicely on a serving dish.

Serve with a dash of homemade sugar syrup!