Atayef (Middle eastern pancakes)

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These middle eastern delights are delicious and unique. Although very popular in the arab world during Ramadan and Easter, they can be prepared any time of year and will make a stunning elegant centerpiece for your dessert table. They are basically mini yeasted pancakes stuffed with your choice of either fragrant clotted cream, cheese or nuts.

Chopped pistachios and Syrup (Ater) add a magical final touch for both the taste and the presentation of these delectable beauties.

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Atayef (Middle eastern pancakes)

Yield: 8

Author: Fida Milki

Ingredients

For the Atayef batter

• 1 1/2 cups water
• 1 1/2 cups milk
• 2 cups flour
• 1/2 cup semolina
• 1 1/2 tsp baking powder
• 2 tbsp sugar
• 1 1/2 tsp active dry yeast
• 1 tbsp orange blossom water
• 1 tbsp rose water

For the Ashta (clotted cream)

• 4 white bread slices, brown edges removed
• 2 cups half and half
• 2 tbsp sugar
• 2 tbsp cornstarch
• 1 tsp rose water
• 1 tsp orange blossom water

For the Ater (Syrup)

• 2 cups sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• 1 tbsp rose water

Fo the garnish

• Crushed raw pistachios
• Orange blossom jam or rose petals (optional).

Instructions

Prep the batter

1. In a large bowl, mix the water, milk, flour, semolina, baking powder, sugar, dry yeast, orange blossom and rose waters.
2. Whisk to combine then set in a warm place for 30 minutes.

Make the Ashta (clotted cream)

1. Shred the bread slices and place them in a saucepan.
2. Add the half and half to the bread and let soak for 1 minute.
3. Add the sugar, cornstarch, rose water and orange blossom water.
4. Insert a hand mixer and blitz the mixture until smooth. Place on medium heat and whisk constantly until it thickens.
5. Remove from heat and let cool.

Make the ater (syrup)

1. Place the sugar, water and lemon juice in a saucepan over medium heat.
2. Sir the mixture to help dissolve the sugar.
3. Bring to a boil and simmer uncovered for 5 minutes.
4. Add the orange blossom and rose waters and simmer for 1 more minute.
5. Remove from the heat and place aside to cool down.

Make the pancakes

1. Heat a large non-stick skillet over medium-high heat. Do not grease the skillet.
2. Pour 2 tbsp of the batter in the heated skillet to form a 3-inch round circle. It should be slightly thicker than a crêpe. You can put many circles at a time (as much as your skillet would fit).
3. Allow the pancakes to cook on one side only. You will notice small bubbles forming on the surface and the top will dry out as they cook. Do not flip the pancakes.
4. When the top is cooked and the bottom is golden, remove the pancakes from the skillet and set aside.
5. Repeat with the remaining batter. Cover the cooked pancakes with a kitchen towel so that they don’t dry out.
6. Allow to cool completely.

Bring it all together

1. To assemble, pinch the edges of each pancake closing it together half way to form a cone.
2. Fill each pocket with 1 tsp ashta.
3. Dip the exposed ashta into the crushed pistachios and place the atayef on a serving platter.
4. Sprinkle with edible rose petals or orange blossom jam if available.
5. Drizzle with the Ater, serve and enjoy!