5.0 from 156 votes
Atayef
Lebanese atayef, airy and slightly sweet middle eastern dessert stuffed with cheese and drizzled with sugar syrup (ater) and crushed pistachios.
Prep Time
20 mins
Cook Time
1 hr
Resting Time
40 mins
Total Time
2 hrs
Servings: 18 servings
Calories: 189 kcal
Course:
Dessert , Breakfast
Cuisine:
Mediterranean , Middle Eastern , Lebanese
Ingredients
Pancake
- 1 cup all-purpose flour
- ½ cup fine semolina
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon instant yeast
- ½ teaspoon salt
- 2 cups warm milk
- cooking spray
Simple Syrup
- 1 ½ cups granulated sugar
- 1 cup water
- 1 tablespoon orange blossom water
- 1 teaspoon lemon juice
Filling
- 1 ½ cup whole milk ricotta
- 1 ½ cup shredded Mozzarella cheese
Instructions
- In a large blender combine the flour, semolina, sugar, baking powder, instant yeast, salt and milk. It should have the consistency of very runny pancakes.
- Cover with a towel, and let the mixture sit in a warm place for 30 minutes. Blend the mixture again and let it rest for 10 more minutes.
- Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes.
- Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.
- When the batter is done resting, heat a non-stick pan on medium heat, then pour 2 tablespoons of the batter onto the pan and you’ll notice the appearance of bubbles.
- Cook until the bubbles dry out and the bottoms become golden, about 2 minutes. Do not flip. (If no bubbles are appearing, add more water or milk since your batter is probably too thick.) Set aside in a warm place covered so they remain moist.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, combine the ricotta, mozzarella cheese and 2 tablespoons of the prepared simple syrup. Place a heaping tablespoon of the filling into each pancake and pinch the sides together.
- Place the closed atayef on a baking sheet lined with parchment paper, spray with cooking spray and bake for 40 minutes, flipping halfway through.
- Serve immediately, drizzled with simple syrup, if desired.
Cup of Yum
Notes
- Storage: Place in an airtight container in the refrigerator for up to four days.
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
20mg
(7%)
Sodium
152mg
(6%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
180IU
(4%)
Vitamin C
1mg
(1%)
Calcium
162mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 152mg | 6% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.