Lebanese Atayef (Middle Eastern Stuffed Pancakes) | Easy Traditional Recipe

These Lebanese Atayef are soft Middle Eastern stuffed pancakes traditionally served during Ramadan. They are filled with sweet cream (ashta) and then dipped in crushed nuts. Perfect for Eid desserts or elegant entertaining. Unlike Moroccan Baghrir, Atayef are folded and filled like sweet dessert pockets rather than served plain with butter and honey.

Prep Time 20

Bake / Cook Time 20

Total Time 40

Ingredients

STUFFED PANCAKES | ATAYEF

▢ 8.80 oz (250 g) all-purpose flour
▢ 3.15 oz (90 g) semolina flour
▢ 1.76 oz (50 g) granulated sugar
▢ 2 Tbsp (25 g) baking powder
▢ 20.85 oz (590 g) Spring Water

SWEET CREAM | ASHTA

▢ 9.15 oz (260 g) milk
▢ 2.12 oz (60 g) heavy cream
▢ 1.76 oz (50 g) semolina flour
▢ 1.76 oz (50 g) granulated sugar
▢ 1 Tbsp (15 g) orange blossom
▢ 1/2 tsp (1 g) ground cinnamon
▢ 8.80 oz (250 g) Ricotta cheese
▢ 2 oz (55 g) raw pistachios (Crushed | For dipping)

SWEET SYRUP | ATTER

▢ 14 oz (400 g) granulated sugar
▢ 8.50 oz (240 g) Spring Water
▢ 1 1/2 Tbsp (20 g) Orange Blossom Water
▢ 1 Tbsp (15 g) lemon juice (From 1/2 lemon)

Instructions

STUFFED PANCAKES | ATAYEF PREPARATION

To the blender, add in this order: The all-purpose flour, semolina flour, granulated sugar, baking powder and lukewarm water.
Blend for a few seconds, until combined ; about 10 seconds.
NOTE: Make sure to use a spatula to remove the flour pockets and mix again 2-3 seconds until combined.
Allow the batter to rest for at least 30 minutes.
8.80 oz all-purpose flour, 3.15 oz semolina flour, 1.76 oz granulated sugar, 2 Tbsp baking powder, 20.85 oz Spring Water

SWEET CREAM | ASHTA PREPARATION

In a medium size sauce pan, add the milk, heavy cream, semolina and granulated sugar. Wisk until combined.
Bring it to a boil on a medium-high heat. Keep whisking until it starts to thicken and begins to bubble. Once it starts to bubble, reduce the heat to medium and let it cook for about 2-3 minutes. Remove from the heat, add the orange blossom water and cinnamon.
9.15 oz milk, 2.12 oz heavy cream, 1.76 oz semolina flour, 1.76 oz granulated sugar, 1 Tbsp orange blossom, 1/2 tsp ground cinnamon
In a mixing bowl, fold the sweet semolina cream and the ricotta together. Set aside to cool down.
NOTE: You can use it at room temperature or place in the fridge for the next day, bring it back to room temperature when serving.
8.80 oz Ricotta cheese

SWEET SYRUP | ATTER PREPARATION

To a medium sauce pan, add the granulated sugar and spring water.
Bring it to a boil on a medium-high. Reduce the heat to medium and let it simmer for 5 minutes.
Then, add the orange blossom water and lemon juice and let it simmer for an additional 5 minutes until the mixture begins to thicken but still stays clear. Allow to cool down before storing in a jar.
14 oz granulated sugar, 8.50 oz Spring Water, 1 1/2 Tbsp Orange Blossom Water, 1 Tbsp lemon juice

COOK!

Heat your Pancake pan on a medium heat 5 minutes prior starting making your atayef.
When ready, lightly oil the surface with a kitchen paper.
Once hot pour the batter in a centre as you would a pancake mixture and allow it to cook on one side only. You will notice the air bubbles that will fill the top of the pancake. Once all of the batter has cooked, remove and cover with a clean dry tea towel. Repeat with the remaining batter.

ASSEMBLY

Once the pancakes (atayef) have cooled down, place about 1 tablespoon of filling (ashta) on the pancake.
Pinch the sides together to close it 3/4 of the way.
Dip the open section of the stuffed pancake into the crushed pistachios.
2 oz raw pistachios
Serve with homemade sweet syrup (atter) for dipping. Enjoy and Ramadan Kareem!