Description
Sweet & Fluffy Atayef bil Ashta is a traditional Middle Eastern delicacy particularly enjoyed during Ramadan. These tender, one-sided pancakes are filled with rich, creamy ashta infused with floral rose and orange blossom waters, then folded and topped with crunchy pistachios and aromatic sugar syrup. This recipe delivers a perfect balance of fluffy texture, sweet creaminess, and fragrant syrup, creating a delightful treat that’s both elegant and comforting.
Ingredients
Scale
Ashta Filling
- 2 cups half-and-half
- 3 tbsp sweetened condensed milk
- â…“ cup cornstarch
- ½ cup water (for cornstarch slurry)
- 1 tbsp rose water
- 1 tbsp orange blossom water
Syrup
- 1¼ cups sugar
- ¾ cup water
- 1½ tsp lemon juice
- 1 tsp rose water
- 1 tsp orange blossom water
Pancake Batter
- 1¼ cups all-purpose flour
- ¼ cup fine semolina
- 1 tsp baking powder
- ½ tsp instant yeast
- ½ tsp sugar
- 1¾ cups milk
Topping
- ¼ cup crushed/chopped shelled pistachios
Instructions
- Prepare the Ashta Filling: In a medium saucepan over medium heat, combine the half-and-half and sweetened condensed milk. Warm the mixture gently, then stir together the cornstarch and ½ cup water to make a smooth slurry. Gradually add this slurry to the saucepan, stirring continuously until the mixture thickens into a creamy custard. Remove from heat and fold in the rose and orange blossom waters. Transfer to the refrigerator to cool completely before using.
- Make the Sugar Syrup: In a separate pot, combine 1¼ cups sugar and ¾ cup water. Bring to a boil over medium heat until the sugar dissolves. Remove from heat and stir in lemon juice, rose water, and orange blossom water. Allow the syrup to cool and thicken slightly before serving.
- Mix the Pancake Batter: In a large bowl, whisk together the all-purpose flour, fine semolina, baking powder, instant yeast, and ½ tsp sugar. Gradually pour in the milk while whisking until the batter is smooth and lump-free. Let the batter rest at room temperature for about 10 minutes to activate the yeast and develop texture.
- Cook the Atayef Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour scant â…“ cup portions of batter onto the skillet, spreading slightly if needed. Cook only on one side until bubbles form on the surface and the top looks dry, about 1-2 minutes. Do not flip; these pancakes remain soft and fluffy by cooking just one side. Remove each pancake carefully and place on a clean towel or tray.
- Assemble the Atayef: Take each cooked pancake and place a generous spoonful of chilled ashta filling in the center. Fold the pancake into a cone shape, pinching the edges firmly to seal the filling inside completely. Dip the open end of the cone lightly into the crushed pistachios for a crunchy, colorful garnish.
- Serve: Arrange the filled atayef on a serving platter and drizzle generously with the prepared sugar syrup. Serve immediately to enjoy the contrast of the soft warm pancakes with cool creamy filling and sweet fragrant syrup.
Notes
- Use fresh instant yeast to ensure the batter rises properly and produces light pancakes.
- Cooking the pancakes only on one side is key for the traditional soft and fluffy texture.
- The ashta filling can be made a day ahead and refrigerated for convenience.
- Rose water and orange blossom water quantities can be adjusted according to taste preference for floral aroma.
- The syrup can be stored covered in the refrigerator and warmed slightly before serving.
- Semolina adds a traditional texture but can be replaced with all-purpose flour if unavailable.
