The perfect dessert in Ramadan! Mini kitayef stuffed with Nutella and garnished with walnuts. These are so delicious and fluffy — you will have to keep eating!
PREP: 10 M | RISE: 30 M | COOK: 20 M | YIELDS: 30
- 1.5 cups all-purpose flour
- 1/2 cup fine semolina
- 2 tbsp sugar
- 1/2 tsp instant yeast
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups warm water
- 1/2 cup milk
- 1 jar Nutella
- 1 cup chopped walnuts
- In a large bowl, add the flour, semolina, sugar, instant yeast, baking powder, salt, vanilla extract, warm water, and milk. Whisk until thoroughly combined, then wrap tightly and keep in a warm place for 30 minutes.
- If you only have dry active yeast, then first activate it in a small bowl by mixing it with the 2 tbsp sugar and 2 cups warm water. Let it activate for at least 5 minutes. Then, pour the yeast mixture into the big bowl with all the other ingredients and mix well.
- Once the batter has risen after 30 minutes, pour some in a measuring cup for an easy pour. Heat a griddle or flat pan on medium-low and spray lightly with nonstick spray.
- Pour the batter onto the hot pan 2-3 inches in diameter. Bubbles will begin to appear — let the kitayef cook until the top is dry (the first couple may come out weird). Remove and set them on a pan to the side, making sure each kitayef isn’t touching. Repeat until batter is done.
- Holding the kitayef in one hand, take a spoonful of Nutella and slide it onto the center of the kitayef with the spoon faced downwards. Slide the spoon to one edge so that the Nutella is only on half the kitayef.
- Pinch the edges of the empty side closed. Then, top the Nutella with chopped walnuts. Repeat for the rest of them. Wrap and store in the refrigerator until ready to serve!