{"id":18509,"date":"2024-03-12T17:43:11","date_gmt":"2024-03-12T16:43:11","guid":{"rendered":"https:\/\/bistrobadia.de\/atayef-gefuellte-pancakes\/"},"modified":"2025-05-06T11:02:17","modified_gmt":"2025-05-06T09:02:17","slug":"atayef-stuffed-pancakes","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/atayef-stuffed-pancakes\/","title":{"rendered":"Atayef – stuffed pancakes with ashta"},"content":{"rendered":"\n

Atayef<\/strong> are small pancakes that are filled, rolled up and poured with syrup. There are a variety of fillings such as labneh<\/a>, pudding or chopped nuts. The syrup also plays an important role, as it provides a magical aroma.<\/p>\n\n\n\n

Throughout Lebanon and the rest of the Middle East, atayef can be found in every bakery during Ramadan<\/strong>. And at home, my mom likes to make them for birthdays \u2026and when I want them.<\/p>\n\n\n\n

What are atayef?<\/h2>\n\n\n\n

Atayef are pancakes<\/strong> filled with a kind of milk pudding called ashta<\/a>. They are then garnished with chopped pistachios<\/strong> and drizzled with sugar syrup<\/strong>. My uncle doesn’t just drizzle them, he drowns them \u2013 but well, he’s a sugar junkie.<\/p>\n\n\n\n

The dough and the pudding contain hardly any sugar. The sugar syrup (attir<\/strong>) therefore plays a decisive role. This allows everyone to determine the degree of sweetness themselves. The rose<\/strong> and orange blossom water<\/a> gives the atayef their typical oriental flavor, which for me simply belongs in the perfect dessert.<\/p>\n\n\n\n

Atayef \u2013 make your own stuffed pancakes<\/h2>\n\n\n\n

You can split the atayef recipe into four blocks<\/strong>, so to speak. You have to prepare the batter<\/strong>, the filling<\/strong>, the syrup<\/strong> and then assemble<\/strong> everything.<\/p>\n\n\n\n

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  1. For the dough, you prepare a yeast water, which you mix with the remaining ingredients to form a smooth dough and leave to rise for approx. 1 hour.<\/li>\n\n\n\n
  2. Bake the batter one spoonful at a time in a non-stick frying pan to make small pancakes.<\/li>\n\n\n\n
  3. For the ashta pudding, mix the milk with the vanilla, sugar and cornflour and boil the liquid to make a creamy pudding.<\/li>\n\n\n\n
  4. Then flavor the pudding with rose and orange blossom water.<\/li>\n\n\n\n
  5. To make the syrup, boil the water with the sugar and flavor it with rose and orange blossom water.<\/li>\n\n\n\n
  6. To finalize the atayef, take a pancake, spread it with the milk pudding and fold it into a funnel. Then dip the front part of the filled pancake in the chopped pistachios. Finally, drizzle everything with a little sugar syrup.<\/li>\n<\/ol>\n\n\n\n

    When my mother makes these filled pancakes, the following spectacle takes place:<\/strong><\/p>\n\n\n\n

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    • She makes the pancakes, spreads the custard on one at a time, folds the pancake into a funnel and dips the whole thing in chopped pistachios.<\/li>\n\n\n\n
    • Then she moves on to the next pancake: She coats it, folds it into a funnel, dips it in chopped pistachios and wants to put it with the other filled pancake.<\/li>\n\n\n\n
    • BUT\u2026 The first pancake is gone! And strangely enough, some of the sugar syrup is also missing\u2026 That’s how it goes with at least the first four Atayef \u2013 mysterious<\/strong>!<\/li>\n<\/ul>\n\n\n\n

      Tips for preparation<\/h2>\n\n\n\n

      There is a special feature when frying atayef: you can only fry it on one<\/strong> side!<\/p>\n\n\n\n

      While the bottom side<\/strong> fries lightly in the pan, the top side<\/strong> makes small bubbles, which then turn into lots of little craters. This happens because the batter is a liquid yeast dough<\/strong>. It is very important that only one side is fried. The top side cooks slowly and remains slightly sticky<\/strong>. This means that the pancakes stick together after topping.<\/p>\n\n\n\n

      And to prevent the little pancakes from sticking to the bottom of the pan, I recommend using a non-stick pan<\/strong>.<\/p>\n\n\n\n

      How long can Atayef keep?<\/h2>\n\n\n\n

      It is best to eat the filled pancakes immediately after you have prepared them. You can also keep them in the fridge for 1-2 days, but they may then become soggy.<\/p>\n\n\n\n

      If you want to serve atayef as a dessert<\/strong>, you can also make the pancakes a few days<\/strong> in advance and store them in the fridge<\/strong> or freeze<\/strong> them. You can also prepare the filling and syrup the day before<\/strong> if you keep everything in a cool place afterwards.<\/p>\n\n\n\n

      Are the filled pancakes vegan?<\/h2>\n\n\n\n

      This atayef recipe<\/strong> is a classic Lebanese recipe from my mother and is not vegan or gluten-free. I haven’t tested it yet, but it can certainly be veganized.<\/p>\n\n\n\n

      You can try it out in vegan form and let me know in the comments if it works.<\/p>\n\n\n\n

      Now let’s get to work on the dough! I hope you enjoy preparing it and bon app\u00e9tit.<\/p>\n\n\n\n

      Recipe for atayef \u2013 filled pancakes with ashta<\/h2>\n\n\n
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      \"Atayef\"<\/div>\n \n<\/div>\n\n
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