Atayef INGREDIENTS For the batter: 2 cups flour 2 1/2 cups warm water 1/4 teaspoon dried yeast, dissolved in 2 tablespoons of warm water 2 teaspoons sugar 1 tablespoon rose water For the ashta cream: prepare ahead of time 2 cups milk 4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water sugar 4table spoon For the sugar syrup: 2 1/2 cups sugar 1 1/2 cups water 1 teaspoon orange blossom water 1 teaspoon rose water 1 teaspoon lemon juice For garnishing: 1/2 cup raw ground pistachios COOKING METHOD 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 shouldnt be fully cooked. Repeat with the rest of the batter. 4. To ashta cream boil milk then add cornstarch sugar and orangge blossem. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it. 5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it and deep fry it.add sugar syrup 6. Garnish with ground pistachios.
Posted on: Sun, 20 Jul 2014 18:39:44 +0000
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