Atayef - stuffed pancakes with ashta

Prep Time 1

Cook Time 30

Total Time 1 30

Servings Piece

Calories 136

Dissolve the yeast and sugar in 100 ml of lukewarm water in a cup. Place a saucer on the glass and let the yeast rise for 10 minutes.
Mix the flour, salt, water and yeast mixture together to form a liquid dough.
Cover the dough and leave to rise for approx. 1 hour.
Brush the pan with a little butter and cook the pancakes in it over a medium heat on one side only. To do this, take 2 tablespoons of the batter at a time and spread the pancake out a little more with the back of a spoon.
When the top half cooks, it gets many small craters (like cheese).The pancakes are ready when the top half is dry.
Leave the pancakes to cool. To prevent them from drying out, I would cover them with a clean cloth.

Mix the cold milk, cornflour, vanilla (sugar) and sugar together and dissolve.
Heat the milk mixture while stirring constantly (do not boil) until it becomes a creamy mass.
Stir in the rose and orange blossom water.
Remove the milk pudding from the cooker and leave to cool.

Dissolve the sugar in the water in a saucepan and then simmer until it becomes a syrup (about 8 - 10 minutes).
Stir in the rose and orange blossom water.
Allow to cool.

Take a pancake, spread it about halfway with the cooled milk pudding and fold it backwards to form a funnel.As the pancakes are only baked on one side, they stick together on the other side.So the milk pudding sticks out of the front and the back is sealed. This makes it easy to grip the pancake.
Dip the front part (with the milk pudding) of the filled pancake in the chopped pistachios.
Drizzle the filled pancake with sugar syrup.

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