Servings: pcs.
Atayef with Ashta Cream
Arab pancakes with filling: My take on the Middle Eastern dessert Atayef, which is a pancake with ashta cream, topped with chopped pistachios and sugar syrup.
Equipment
- Pot
- Bowl
- Frying Pan
Ingredients
The Dough
- 200 gram Milk
- 100 gram Water
- 25 gram Sugar
- 16 gram Cornstarch
- 3 gram Dry Yeast
- 5 gram Baking Soda
- 125 gram Flour up to 3 dl
- 15 gram Flower Water Ma2 zaher, can be omitted
Ashta cream
- 250 gram Whipping Cream
- 250 gram Whole Milk
- 24 gram Cornstarch
- 25 gram Sugar
- 15 gram Flower Water Ma2 zaher
- 1 can Ashta
Syrup
- 250 gram Sugar
- 125 gram Water
- 5 gram Lemon Juice
- 15 gram Flower Water Ma2 zaher
Garnish
- Pistachios chopped
Instructions
Cream
- Make the cream first.
- Pour cream, milk, sugar, and cornstarch into a pot and stir over medium heat until creamy.
- Add ma2 zaher and pour into a bowl and place in the refrigerator to cool.
- It should be completely cold. Then mix in a can of store-bought ashta once the cream is cold.
The Dough:
- Mix all the ingredients together into a dough similar to pancake batter and let it rest covered for 30-60 minutes.
- Then heat a pan without any fat and pour a small amount of batter on. The batter should not be too thin or too thick. If you place a small dollop on the pan, it will shape itself into a circle. You can make one pancake at a time in the center of the pan so they all get the same color. They should be golden but be careful not to overdo it.
- Place them on a kitchen towel and cover them to cool. They should cool for a maximum of 10-15 minutes.
- Fold them only halfway and fill them with ashta cream.
- Dip them into chopped pistachios.
- Place them in the refrigerator until serving and drizzle cooled syrup over them.
Syrup:
- Pour the ingredients into a pot and let it boil for 5 minutes while stirring.
- Set aside to cool.