Best Ataif Arab Filled Pancakes Recipes

Ataif / Atayif Bil Ishta -- Arab Pancakes Filled With Cream. image

Provided by Um Safia

Categories Breakfast

Time 3h5m

Yield 25-35 ataif approx

Number Of Ingredients 12

2 1/4 cups plain flour
6 g fast action dried yeast
1 1/2 teaspoons sugar
1 1/2 cups semi skim milk
1 1/2 cups water
2 cups semi skim milk
7 1/2 tablespoons cornflour
1/4 cup granulated sugar
3 tablespoons double cream, stiffly whipped
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup chopped pistachios

Steps:

To make the filling:.
Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
To make the dough:.
Mix all the ingredients and allow to sit for 30-40 minutes.
Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
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 but the rest is sealed.
Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.

Ataif (Arab Filled Pancakes) image

Provided by Habibi

Categories Dessert

Time 2h

Yield 12 pancakes

Number Of Ingredients 12

1 1/2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 teaspoon sugar
1 1/3 cups all-purpose flour
2 1/2 cups sugar
1 1/4 cups water
1 tablespoon lemon juice
1 -2 tablespoon rose water
vegetable oil
2 cups coarsely chopped walnuts
4 tablespoons sugar
2 teaspoons ground cinnamon

Steps:

Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
Beat vigorously into a creamy lump-free batter.
Cover the bowl with plastic wrap and leave in a warm place for an hour.
To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
Heat an oiled skillet until it is very hot. Reduce the heat to medium.
Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.