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Pancakes stuffed with ashta cream - atayef bi ashta You can cook 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

  1. You need - For the batter:.
  2. Prepare flour.
  3. Prepare warm water.
  4. Prepare dried yeast dissolved in 2 tablespoons of warm water.
  5. You need baking powder.
  6. It's sugar.
  7. It's rose water.
  8. You need - For the ashta cream: prepare ahead of time.
  9. Prepare milk.
  10. It's whipping cream.
  11. It's American-style white bread.
  12. Prepare cornstarch, dissolved in ¼ cup water.
  13. Prepare - For the sugar syrup:.
  14. Prepare sugar.
  15. Prepare water.
  16. It's orange blossom water.
  17. It's lemon juice.
  18. You need rose water.
  19. You need Candied orange blossom (optional).
  20. It's raw ground pistachios.
  21. It's For garnishing:.

Atayef are Middle-Eastern Pancakes stuffed with a ricotta cream, sprinkled with crushed pistachios and served with a rose-water simple syrup. Ashta is a clotted cream made from whole milk. It can be made at home, but, to be honest I highly prefer the ricotta cheese filling. Atayef (kataif or قطايف) are thin and lacy stuffed Arabic pancakes.

Pancakes stuffed with ashta cream - atayef bi ashta instructions

  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..

Video How To Cook Pancakes stuffed with ashta cream - atayef bi ashta

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