Dumpling Stuffed With Nuts And Raisins (Qatayif)

• PANCAKES
• 3 cups water
• 3 cups flour
• 1 tablespoon dried yeast
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1 pinch salt
• FILLING
• 2 cups mixed nuts (almonds, walnuts, peanuts, hazelnuts)
• 1 cup shredded coconut
• 1 cup sugar
• 1 cup raisins
• 2 tablespoons orange blossom water
• 1 tablespoon cinnamon

1. Pulse the nuts in the mixer until roughly chopped. Mix with the rest of the ingredients for the filling.
2. Make the batter and preheat a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm (3 inches) diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one. Repeat oiling the pan for each batch.
3. Cook the pancakes on one side only, remove from the pan when the top sets.
4. Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes).
5. Pinch the pancake edges around the filling forming a half circle.
6. Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot.
7. Dip the pancakes in any warm syrup before serving .

water, flour, yeast, sugar, baking powder, salt, filling, mixed nuts, shredded coconut, sugar, raisins, orange blossom water, cinnamon

Taken from www.food.com/recipe/dumpling-stuffed-with-nuts-and-raisins-qatayif-486875 (may not work)