Pancakes stuffed with ashta cream - atayef bi ashta. •Ashta cream is a clotted cream popular in the Middle East that is sometimes scented with orange blossom water. You can find it at select Middle Eastern grocers or substitute it by mixing ricotta cheese with a little thickened cream and optionally a drop of orange blossom water. The "cream" (ashta) will keep a few days.

Ashta is a clotted cream made from whole milk. It can be made at home, but, to be honest I highly prefer the ricotta cheese filling. Ataif bil ashta are luscious cream filled Arabic pancakes drizzled in orange blossom water scented sugar syrup. You can cook Pancakes stuffed with ashta cream - atayef bi ashta using 21 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pancakes stuffed with ashta cream - atayef bi ashta

You need of - For the batter:.
You need 2 cups of flour.
It's 2 1/2 cups of warm water.
Prepare 1/4 teaspoon of dried yeast dissolved in 2 tablespoons of warm water.
Prepare 2 1/2 teaspoons of baking powder.
Prepare 2 teaspoons of sugar.
Prepare 1 tablespoon of rose water.
It's of - For the ashta cream: prepare ahead of time.
You need 2 cups of milk.
Prepare 2 cups of whipping cream.
You need 6 slices of American-style white bread.
You need 4 1/2 tablespoons of cornstarch, dissolved in ¼ cup water.
Prepare of - For the sugar syrup:.
You need 2 1/2 cups of sugar.
You need 1 1/2 cups of water.
You need 1 teaspoon of orange blossom water.
You need 1 teaspoon of lemon juice.
Prepare 1 teaspoon of rose water.
Prepare of Candied orange blossom (optional).
Prepare 1/2 cup of raw ground pistachios.
Prepare of For garnishing:.

Atayef (Kataif), the ultimate Arabic pancake Ramadan Mubarak to all my wonderful readers who Either stuffed with cream or with… Atayef com pistache. Atayef (kataif or قطايف) are thin and lacy stuffed Arabic pancakes. What sets these pancakes apart is that they are cooked only on one side, the other side is velvety because it is covered with bubbles, this allows the flavors of the filling to permeate the atayef. There are two types of atayef, regular and.

Pancakes stuffed with ashta cream - atayef bi ashta step by step

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..
To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator..
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..
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.
Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other..
Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving..
Note: You can find the recipe 'Ashta cream' under my profile..

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 Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios. Atayef are Middle Eastern pancakes filled with cheese or nuts then soaked in a rose sugary syrup. They're basically the Middle Eastern version of pancakes, and they're stuffed with lots of tasty The giant atayef are stuffed with cream and are not folded, it's just cover with another piece of atayef. Urmează pașii rețetei: Atayef bi Ashta wa Joz.