Filled Pancakes - Crisp & Lightly Fried (Atayef/Qatayef)
Recipe Information
Atayef
Cultural Context
Atayef, a beloved Middle Eastern dessert, originates from the Levant region, particularly popular during Ramadan. Traditionally served as a sweet treat, these stuffed pancakes symbolize hospitality and celebration. Today, atayef are enjoyed year-round, with various fillings and toppings reflecting local tastes and traditions.
Start by adding 2.5 cups of all purpose flour to a bowl.
Add 2 heaping tablespoons of sugar to the flour.
Add 1 teaspoon of instant active dry yeast to the mixture.
Add a pinch of salt and stir the dry ingredients together.
Pour in lukewarm water to help activate the yeast and mix with a whisk until everything is dissolved.
Add 1 teaspoon of baking soda to the mixture and stir.
Cover the bowl and let the batter rest for 30 minutes.
Prepare the nut filling by toasting pecans in the oven until fragrant, then chop them coarsely.
Mix the chopped pecans with some sugar, cinnamon, cardamom, and orange zest in a bowl.
Add orange blossom water to the nut mixture to moisten it.
Prepare the cheese filling by combining akawi cheese, ricotta cheese (squeezed to remove excess water), and shredded mozzarella cheese.
Add a little sugar to the cheese mixture and optionally spray with rose water for flavor.
In a saucepan, combine brown sugar and maple syrup to create a caramel for the apple filling.
Add a pinch of salt and a little water to the saucepan and heat to dissolve the sugar.
Add chopped apples to the caramel mixture and cook until they are al dente, stirring occasionally.
Remove the apples from the liquid and strain them.
Add vanilla and butter to the remaining liquid in the saucepan, then mix in cornstarch to thicken it.
Return the apples to the saucepan and blend them with the thickened liquid.
Check the rested batter; it should have a thick pouring cream consistency.
Preheat a non-stick surface on medium heat for cooking the pancakes.
Use a quarter cup measure to pour the batter onto the preheated surface, cooking only on one side without oil or butter.
Watch for bubbles to form on the surface of the pancake; once they disappear, the pancake is ready.
Allow the cooked pancakes to cool on a towel before filling them with the prepared fillings.
Equipment Needed
Allergens
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![[ENG] Incredible ! This has to be one of the easiest and tastiest recipe. It will be hard to stop.](https://img.youtube.com/vi/a6oSqCw0R24/hqdefault.jpg)
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