Apple Stuffed Pancakes

Apple Stuffed Pancakes

These apple stuffed pancakes of Arabic origin attracted my attention first of all with their shape, then with their simple ingredients and way of preparation. In the end, they conquered us all. The fragrant apple filling and the delicious coating were such a perfect and beautiful combination.

Of course, you can try any other filling. I only cooked two apples which weren't enough, so I filled the last 4-5 pancakes with diced bananas. However, the apple ones were the star.


Warm water
125 ml
Active dry yeast
0.5 tsp
or fresh, 10g
250 ml
White flour
150 g
Baking powder
1 tsp
4 tbsp
5 pieces
20 g

Step by step


Combine yeast with warm water and one tablespoon of sugar. Leave for five minutes.


In a bowl, pour milk, the yeast mixture and the flour combined with baking powder.


Beat with a whisk until there are no lumps. Let rest for 20 minutes.


In a frying pan or pot, cook the diced apples with the butter and 3 tablespoons of sugar until they soften and don't release any more juice. Put sugar to taste.


Heat well a frying pan and brush with oil. This is only for the first pancake, I don't use any more oil after that.

Pour the batter with a larger spoon or a smaller ladle, half full. After the first pancake, you'll know exactly how much you need for a medium-sized pancake, not giant, but not too small either.

The ideal diameter would be 7-8cm.


Make a medium-low heat and notice how the pancake starts to cook.

When there is no liquid at all on the surface, it's done.

Bake only on one side!


Transfer with a spatula to a plate.

Pour another pancake into the pan. While it's cooking, we will fill the first one.


Put about a tablespoon of filling on the hot pancake.


Press together the ends from one side, go about halfway up the circle.

Press along the entire length to seal properly. Notice it sticks very easily.


I brought the opposite edge toward the middle and the other two sides of the triangle were formed, as seen in the picture.

Seal, pressing the ends with your fingers.


We get a beautiful triangle. The first ones may not be perfect, but you'll figure it after the second or third pancake :)


Arrange the pancakes on an oven sheet.


When you've finished shaping all the pancakes, place the sheet in the preheated oven at 200 degrees C for 10 minutes.

After baking, you'll notice they are a bit firmer and crispier on the outside. Initially, I thought not to bake them in the oven. But actually, this is their charm, they are crispy on the outside, soft and fragrant on the inside.

In addition, they are very easy to eat with your hands, they keep their shape well after baking.


You can serve them as such, beautifully arranged on a plate.


Or dusted with confectioners' sugar. They will be delicious anyway.


Quantity: 15 pieces
Prep time: 30 min
Difficulty: easy
Ready in: 30 min
Publish date:

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