Sweet stuffed pancakes قطايف Kataif / Qatayef

A delicious Egyptian sweet! These sweet stuffed pancakes ( قطايف Kataif / Qatayef ) are a real treat and there are far too many to eat all by yourself. Learn more about Egyptian cooking at: http://dynasegyptiancooking.blogspot.... Sweet stuffed pancakes قطايف Kataif / Qatayef Corn oil to deep fry Syrup: 2 cups/ 500g sugar 2 cups / 500ml water ½ lemon juiced pinch of vanilla powder Dough: 7 gram yeast sachet 1 teaspoon sugar 1 ½ cups plain flour 1 3/4 cups warm water Stuffing: 1 ½ cups crushed raw walnuts, almonds, pistachio kernels or mixed nuts. 1 tablespoon sugar 40g sultanas, optional To make the syrup: Combine the sugar, water and lemon juice in a saucepan, bring to the boil and cook for 10 minutes. It should be a thin consistency. Leave to cool. Once cooled, add a few drops of vanilla essence and stir. To make the dough: Place the yeast, sugar and ¼ cup warm water in a cup, stir, then leave in a warm place for 10 minutes until bubbles form. If there are no bubbles the yeast is dead and you must start again. Sift the flour into a large bowl, make a well in the centre and add the yeast mixture. Add the remaining warm water and using your fingers mix together to form a smooth consistency. Cover with a tea towel and leave to rise in a warm place such as an oven, for 1 to 2 hours until the dough doubles in size. To make the Kataif: Combine the crushed walnuts, sugar and sultanas together in a small bowl. Set aside. Heat a non-stick frying pan on medium heat. Mix the dough with a spoon and take about half a tablespoon of the dough and spread in the pan thinly and evenly to a 10 cm diameter (just thicker than a crepe). Do not use any butter or oil. Remove from heat when the dough has changed from white to yellow. Do not cook the other side. Place on a clean dish and repeat with remaining mixture. Place a teaspoon of the stuffing mixture in the centre of each pancake on the uncooked side. Fold over, pressing the edges firmly together forming a half moon. Repeat with each fritter, until all are sealed before you start frying. Heat the oil in a deep fryer over high heat. Test by placing any dough scraps in the oil - it should bubble entirely over the dough immediately. Carefully place 2 or 3 Kataif into the oil at a time, and fry until golden brown in colour turning as required. Remove from the oil and place directly into the cooled syrup, turning to coat. Remove from the syrup and leave to drain in a colander or sieve. Repeat. Serve immediately and enjoy.