Pancakes stuffed with ashta cream - atayef bi ashta. Great recipe for Pancakes stuffed with ashta cream - atayef bi ashta. Atayef are small, light, and fluffy pancakes. In this recipe they are filled with ashta cream and served with sugar syrup.

Ashta is clogged cream with Orange Blossom Water and Rose Water. Atayef is a Middle Eastern dessert, widely known as stuffed pancakes. The pancake base is filled with homemade Ashta cream filling, cheese, and nuts. You can Have Pancakes stuffed with ashta cream - atayef bi ashta using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pancakes stuffed with ashta cream - atayef bi ashta

What You needis of - For the batter:.
Lets Go Prepare 2 cups of flour.
Lets Go Prepare 2 1/2 cups of warm water.
What You needis 1/4 teaspoon of dried yeast dissolved in 2 tablespoons of warm water.
What You needis 2 1/2 teaspoons of baking powder.
What You needis 2 teaspoons of sugar.
Lets Go Prepare 1 tablespoon of rose water.
What You needis of - For the ashta cream: prepare ahead of time.
It's 2 cups of milk.
Lets Go Prepare 2 cups of whipping cream.
It's 6 slices of American-style white bread.
What You needis 4 1/2 tablespoons of cornstarch, dissolved in ¼ cup water.
What You needis of - For the sugar syrup:.
Lets Go Prepare 2 1/2 cups of sugar.
It's 1 1/2 cups of water.
What You needis 1 teaspoon of orange blossom water.
It's 1 teaspoon of lemon juice.
Lets Go Prepare 1 teaspoon of rose water.
What You needis of Candied orange blossom (optional).
Lets Go Prepare 1/2 cup of raw ground pistachios.
It's of For garnishing:.

However way you prefer to eat it. Then they are deep fried or baked, dipped into an aromatic sugar syrup and left out to cool before eating. After cooking all of the pancakes, let them cool a little. To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.

Pancakes stuffed with ashta cream - atayef bi ashta step by step

To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator..
To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter..
To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d.
Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other..
Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving..
Note: You can find the recipe 'Ashta cream' under my profile..

Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios. Qatayef are stuffed Arabic pancakes with lots of varieties and fillings. Classic qatayef are stuffed, fried, and then drenched in simple syrup. This time I am showing you a different style of qatayef. Qatayef Asafiri stuffed with creamy ashta, dipped in crushed nuts and drizzled with honey or syrup.