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We hope you got insight from reading it, now let’s go back to pancakes stuffed with ashta cream - atayef bi ashta recipe. To make pancakes stuffed with ashta cream - atayef bi ashta you only need 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Pancakes stuffed with ashta cream - atayef bi ashta:
- Get - For the batter:
- Use 2 cups flour
- Provide 2 1/2 cups warm water
- You need 1/4 teaspoon dried yeast dissolved in 2 tablespoons of warm water
- Provide 2 1/2 teaspoons baking powder
- You need 2 teaspoons sugar
- You need 1 tablespoon rose water
- Get - For the ashta cream: prepare ahead of time
- Use 2 cups milk
- Use 2 cups whipping cream
- You need 6 slices American-style white bread
- Provide 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
- Provide - For the sugar syrup:
- Provide 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Take 1 teaspoon orange blossom water
- Get 1 teaspoon lemon juice
- You need 1 teaspoon rose water
- Get Candied orange blossom (optional)
- Get 1/2 cup raw ground pistachios
- Prepare For garnishing:
Instructions to make Pancakes stuffed with ashta cream - atayef bi ashta:
- 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.
Atayef bi Ashta This delectable Lebanese dessert consists of small pancakes stuffed with delicious Ashta, garnished with ground pistachios and sprinkled with Atr. Ashta is clogged cream with Orange Blossom Water and Rose Water. Atayef are the equivalent of American pancakes; they contain no eggs; they are only cooked on one side; stuffed with either nuts or cream or cheese; served with a flavored syrup. Atayef are Middle-Eastern Pancakes stuffed with a ricotta cream, sprinkled with crushed pistachios and served with a rose-water simple syrup. For today's dessert recipe of my Ramadan Series , I am going to share with you the one recipe that screams Ramadan to me more than any other, Atayef (Qatayef).
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