Recipe of Ultimate Pancakes stuffed with ashta cream - atayef bi ashta

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The ingredients needed to make Pancakes stuffed with ashta cream - atayef bi ashta:

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

Atayef is a Middle Eastern dessert, widely known as stuffed pancakes. The pancake base is filled with homemade Ashta cream filling, cheese, and nuts. However way you prefer to eat it. Then they are deep fried or baked, dipped into an aromatic sugar syrup and left out to cool before eating.

Steps to make Pancakes stuffed with ashta cream - atayef bi ashta:

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.

However way you prefer to eat it. Then they are deep fried or baked, dipped into an aromatic sugar syrup and left out to cool before eating. After cooking all of the pancakes, let them cool a little. To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed. Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.

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