Description
Sweet & Fluffy Atayef bil Ashta is a traditional Middle Eastern dessert popular during Ramadan. These delicate pancakes are filled with a rich, creamy ashta made from half-and-half and sweetened condensed milk, infused with fragrant rose and orange blossom waters. The pancakes are cooked only on one side to maintain their soft texture, filled generously with the creamy filling, folded into cones, and topped with crushed pistachios before being drizzled with a deliciously sweet and lightly tangy syrup. Perfectly balanced in flavors and textures, this dessert is a delightful treat for festive occasions.
Ingredients
Scale
Ashta (Cream Filling)
- 2 cups half-and-half
- 3 tbsp sweetened condensed milk
- â…“ cup cornstarch
- ½ cup water
- 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
Assembly
- ¼ cup crushed or chopped shelled pistachios
Instructions
- Prepare the ashta filling: In a saucepan over medium heat, combine the half-and-half and sweetened condensed milk. Warm the mixture gently. Meanwhile, mix the cornstarch with water until smooth and gradually add this slurry to the warm mixture, stirring continuously until thickened into a creamy consistency. Remove from heat, fold in the rose water and orange blossom water for fragrance, then transfer to the refrigerator to chill and set.
- Make the syrup: In a separate pot, combine the sugar and water and bring to a boil over medium heat. Stir until the sugar fully dissolves. Remove from heat, then add the lemon juice, rose water, and orange blossom water. Allow the syrup to cool and thicken slightly to the right consistency for drizzling.
- Prepare the pancake batter: In a mixing bowl, whisk together the all-purpose flour, fine semolina, baking powder, instant yeast, and sugar. Gradually pour in the milk while whisking until the batter is smooth and free of lumps. Let the batter rest for about 10 minutes to activate the yeast and improve texture.
- Cook the pancakes: Preheat a non-stick skillet over medium heat. Pour approximately â…“ cup portions of the batter onto the skillet to form small pancakes. Cook only on one side until bubbles form on the surface and the top looks dry; do not flip. This technique ensures the pancakes remain soft and fluffy, perfect for folding.
- Assemble the atayef: Once the pancakes have cooled slightly, place a generous spoonful of the chilled ashta in the center of each pancake. Fold each pancake into a cone shape, sealing the edges well so the filling stays inside. Dip the open tops of the cones into crushed pistachios for added texture and color.
- Serve: Arrange the filled atayef on a serving platter and drizzle them generously with the prepared syrup for a sweet, aromatic finish. Enjoy this rich and fluffy Ramadan delight fresh.
Notes
- Cooking the pancakes on only one side is essential for the traditional soft texture of atayef.
- The ashta filling can be made in advance and refrigerated overnight.
- The syrup can be substituted with honey for a different flavor profile.
- Adjust the amount of rose water and orange blossom water to your preference for aroma intensity.
- Fresh instant yeast is important for proper batter rising; check the expiration date before use.
- Store leftover assembled atayef covered in the refrigerator and consume within 2 days for best taste.
