In a grinder add semolina and grind for 1 minute.
Now add flour, sugar, yeast, baking powder, baking soda, water and mix well forming a thick runny mixture. Cover with cling film and let it rest for 10 minutes.
Pour the mixture on a preheated pan and make medium sized pan cakes. Cook each side until golden in color and fully cooked. Set aside.
In a bowl add walnuts, sugar, cinnamon powder, desiccated coconut, butter and mix well. Set aside.
In a pan heat milk and add butter, corn flour, stir and cook until thick in consistency. Add sugar and vanilla essence and cook until creamy in texture.
Let it cool at room temperature and refrigerate for 1 hour. Your cream filling is ready.
Take the prepared pancakes and fill them with walnut filling. Fold in half and close the edges with hands.
Now deep fry them for a minute. Transfer them into sugar syrup and soak for a minute
Now take another qatayef and fold them into half. Fill the cream filling in center and serve
Your Egyptian Qatayef is ready.