Atayef recipe (oriental stuffed pancakes) | Les Filles Fattoush

Atayef recipe (oriental stuffed pancakes) | Les Filles Fattoush
Atayef are oriental stuffed pancakes. In this recipe, Adelle offers you a filling made from rose cream. They are very crispy on the outside and very soft on the inside. Her children love it!
Ingredients for the crepes (for 22 to 24 crepes):
  • 225g (1 ½ cups) sifted all-purpose white flour
  • 45 g (¼ cup) fine wheat semolina
  • 1 C. tablespoon of sugar
  • ½ tsp. teaspoon instant yeast
  • ¼ tsp. teaspoon baking soda
  • 1 pinch of salt
  • 375 ml (1 ½ cups) lukewarm water + 60 ml (¼ cup), as needed
  • 125 ml (½ cup) lukewarm milk
  • Vegetable oil (for frying)
  • Syrian rose flower syrup

Preparation :

Prepare the pancake batter. In a bowl, mix the dry ingredients.

In the container of a blender, pour 375 ml (1 ½ cups) of the water and the milk. Add a small amount of dry ingredients and mix well for a few minutes. Add the rest of the dry ingredients little by little, mixing in the same way after each addition, until you obtain a homogeneous dough filled with small air bubbles. The dough should not be too runny or too thick. If the dough is too thick, add the rest of the water, if necessary, and mix well

Let the dough rest for 20 minutes at room temperature

Prepare the garnish of your choice. For the rose cream, mix the ricotta and mascarpone. Place the mixture in a sieve and let drain for 1 hour to extract the water. Once the cheese is drained, place it in a bowl. Add the syrup and rose water. Reserve in the refrigerator.

Prepare the pancakes. In a frying pan over medium-high heat, pour about 60 ml (¼ cup) of the batter, forming a round pancake. Reduce the heat and cook the pancake for a few seconds without turning it, until the bottom is golden and small bubbles form on the surface. Place the pancake on a clean kitchen towel, fold the cloth over the pancake and let it cool. Reserve on a large baking sheet. Cook the rest of the pancakes in the same way, avoiding stacking them.

Ingredients for the filling: Rose cream
  • 310 g (1 cup + 3 tbsp.) ricotta cheese
  • 100 g (½ cup) mascarpone cheese
  • 2 tbsp. tablespoon of Syrian rose flower syrup
  • ½ tsp. tablespoon of rose water
  • Shelled, chopped pistachios (optional)

Preparation for the filling:

Using a tablespoon, place a spoonful of the filling in the center of each crepe. Fold the crepes in half over the filling and press gently to seal the dough (the crepes will take the shape of a half-moon).

In a deep fryer or large skillet over medium-high heat, heat the vegetable oil. Place the stuffed pancakes in the oil, one at a time, and fry for 30 to 40 seconds or until golden brown. Remove them from the oil and let them drain on a plate lined with absorbent paper.

When ready to serve, dip each fried pancake in the rose flower syrup for about 30 seconds. Garnish the rose cream crepes with pistachios, if desired. Drizzle each pancake with more syrup, if desired.

Excerpt from the book “A la table d'Adelle” p.196-199


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