Atayef Asafiri
قطايف عصافيري·(ah-tah-yef ah-sah-fee-ree)
Asrouniyeh: Afternoon Hospitality & Sweets
Heat a standard nonstick skillet, pour the batter, and watch for the batter bubbles. The grandmotherly trick is dead simple: cook them on one side until the bubbles pop and dry, then trap them immediately in a towel so they stay pliable. For the filling, skip the tedious curdling of traditional ashta; a quick whip of high-quality ricotta and mascarpone spiked with orange blossom water nails that luxurious, nostalgic hit in five minutes flat. Pinch the edges tight, dip them in crushed pistachios, and serve them cold with bitter coffee on a Tuesday night in Ohio.
Before you start
Make the fragrant syrup.
Combine the sugar and water in a saucepan over medium heat without stirring until it reaches a rolling boil, add the lemon juice, simmer for ten minutes, then remove from the heat to stir in the floral waters and cool completely.
Whip the quick ashta cream.
Beat the drained ricotta, mascarpone, powdered sugar, and floral waters together until thick and velvety, then cover and chill in the fridge to firm up while you make the pancakes.
Ingredients
- granulated sugar2 cup
- water1 cup
- fresh lemon juice1 tsp
- orange blossom water1 tbsp
- rose water1 tsp
- whole milk ricotta cheese1 cup
- mascarpone cheese1 cup
- powdered sugar2 tbsp
- orange blossom water1 tsp
- rose water1 tsp
- all-purpose flour2 cup
- fine semolina1/2 cup
- granulated sugar3 tbsp
- baking powder1 tsp
- instant yeast1/2 tsp
- ground mahlab1/4 tsp
- kosher salt1/4 tsp
- warm water3 cup
- orange blossom water1 tbsp
- roasted unsalted shelled pistachios1/2 cup
Method
- 01
Blend the batter until perfectly smooth.
Put the warm water and orange blossom water into a blender first to prevent sticking, then add the flour, fine semolina, granulated sugar, baking powder, yeast, mahlab, and salt, blending on medium-high for about three minutes.
- 02
Let the batter rest on the counter.
Pour the mixture into a pitcher, cover it with a towel, and let it sit for fifteen to thirty minutes so the yeast can wake up and the semolina can absorb the hydration.
- 03
Heat a completely dry skillet and pour the batter.
Get a heavy-bottomed, non-stick skillet hot over medium-high heat, then turn it down to medium-low and pour about two tablespoons of batter to form a two-and-a-half-inch circle.
- 04
Watch for the bubbles to pop and dry from the outside edge inward.
Never flip the pancake; simply wait until the entire surface is riddled with holes and absolutely dry to the touch, leaving a smooth, pale golden bottom.
- 05
Transfer the cooked pancake immediately to a towel trap.
Move the hot Atayef straight to a towel-lined platter and cover tightly with a second kitchen towel to trap the steam, ensuring the dough remains pliable enough to fold later.
- 06
Pinch the cooled pancakes halfway shut.
Hold a pancake with the smooth golden side facing out, fold it in half, and use your fingers to firmly pinch the raw edges together starting from one end and stopping exactly in the middle to form a little bird's beak.
- 07
Stuff the open cones generously with the chilled ashta.
Use a small spoon or piping bag to fill the pocket of the pancake.
- 08
Dip the exposed cream into crushed pistachios and serve.
Arrange the stuffed Atayef on a platter and let guests drizzle their own portions with the cooled fragrant syrup just before eating.
Notes
Dial in your skillet temperature on the first test pancake.
If the batter dries from the center outward, your pan is too hot or the mixture is too thick. A flawless run leaves a distinct, pale white ring around the bottom edge of the pancake.
Do not use coarse semolina.
You need fine semolina flour, often sold for pasta making, to give the batter structural resilience without turning gritty or heavy.
From Cook Lebanese in America.