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

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pancakes stuffed with ashta cream - atayef bi ashta. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Pancakes stuffed with ashta cream - atayef bi ashta is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Pancakes stuffed with ashta cream - atayef bi ashta is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook pancakes stuffed with ashta cream - atayef bi ashta using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pancakes stuffed with ashta cream - atayef bi ashta:
  1. Prepare - For the batter:
  2. Get 2 cups flour
  3. Prepare 2 1/2 cups warm water
  4. Take 1/4 teaspoon dried yeast dissolved in 2 tablespoons of warm water
  5. Prepare 2 1/2 teaspoons baking powder
  6. Make ready 2 teaspoons sugar
  7. Make ready 1 tablespoon rose water
  8. Prepare - For the ashta cream: prepare ahead of time
  9. Take 2 cups milk
  10. Take 2 cups whipping cream
  11. Take 6 slices American-style white bread
  12. Make ready 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
  13. Make ready - For the sugar syrup:
  14. Get 2 1/2 cups sugar
  15. Take 1 1/2 cups water
  16. Make ready 1 teaspoon orange blossom water
  17. Take 1 teaspoon lemon juice
  18. Get 1 teaspoon rose water
  19. Make ready Candied orange blossom (optional)
  20. Make ready 1/2 cup raw ground pistachios
  21. Make ready For garnishing:

Ataif bil Ashta~Cream Stuffed Arabic Pancakes Today I am reposting a post I did back in August last year at the start of the Islamic month of fasting, Ramadan. Ramadan starts today in many countries around the world and we are fasting (trying hard not to drool as we read food blogs). Pancakes stuffed with ashta cream - atayef bi ashta. You can find it at select Middle Eastern grocers or substitute it by mixing ricotta cheese with a little thickened cream and optionally a drop of orange blossom water.

Steps to make Pancakes stuffed with ashta cream - atayef bi ashta:
  1. 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.
  2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
  3. 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.
  4. 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
  5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other.
  6. Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving.
  7. Note: You can find the recipe 'Ashta cream' under my profile.

Atayef are Middle-Eastern Pancakes stuffed with a ricotta cream, sprinkled with crushed pistachios and served with a rose-water simple syrup. For today's dessert recipe of my Ramadan Series , I am going to share with you the one recipe that screams Ramadan to me more than any other, Atayef (Qatayef). To prepare the ashta cream: Cut off the edges of the bread. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them.

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