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Delish Atayef Dessert Recipes

Delish Atayef Dessert Recipes

Golden, lacey Atayef pancakes stuffed with a creamy ricotta-mozzarella filling, fried crisp, and dipped in fragrant orange-blossom syrup. A festive Middle Eastern dessert perfect for Ramadan and special gatherings.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup Warm water around 100 F
  • 1.5 cup All-purpose flour
  • 0.5 cup Fine semolina use fine, not coarse
  • 2 tbsp Granulated sugar for batter
  • 1 tsp Instant yeast
  • 0.5 tsp Baking powder
  • 0.25 tsp Baking soda
  • 0.25 tsp Fine sea salt
  • 1 cup Whole milk ricotta drained if watery
  • 0.5 cup Low-moisture mozzarella finely shredded
  • 2 tbsp Granulated sugar for filling
  • 1 tsp Orange blossom water for filling
  • 1.5 cup Granulated sugar for syrup
  • 1 cup Water for syrup
  • 1 tbsp Fresh lemon juice
  • 1 tsp Orange blossom water for syrup
  • 0.5 tsp Rose water optional
  • 2 cup Neutral oil for frying, adjust as needed
  • 0.25 cup Pistachios finely chopped, for garnish

Instructions

Preparation Steps

  • Make the syrup: In a small saucepan combine sugar and water. Bring to a boil over medium heat, stirring until dissolved. Add lemon juice, reduce to a gentle simmer, and cook for 5 minutes. Remove from heat and stir in orange blossom water and rose water. Cool completely.
  • Prepare the batter: In a bowl whisk flour, semolina, sugar, yeast, baking powder, baking soda, and salt. Gradually add warm water while whisking until smooth and pourable. Cover and rest for 15 minutes to activate.
  • Heat a nonstick skillet or griddle over medium heat. Do not grease the surface.
  • Cook the pancakes: Pour about 2.0 tbsp of batter for each atayef (about 3 inches wide). Cook on one side only until the surface is covered with bubbles and looks dry, about 1 to 2 minutes. Transfer to a clean towel and keep covered so they stay pliable.
  • Make the filling: Mix ricotta, mozzarella, sugar, and orange blossom water until creamy. Chill while you finish the pancakes.
  • Fill and seal: Place about 1.0 tbsp filling in the center of each pancake. Fold into a half-moon and pinch the open edge firmly to seal.
  • Fry: Heat oil to 350 F in a deep skillet. Fry the stuffed atayef in batches until golden and crisp, about 1 to 2 minutes per side. Drain on a rack or paper towels.
  • Dip in syrup: While still warm, dip each fried atayef in cooled syrup for 20 to 30 seconds. Let excess drip off.
  • Serve: Sprinkle with chopped pistachios and serve warm. Enjoy immediately for the best crunch.

Notes

For a lighter version, brush with oil and bake at 400 F for 12 to 15 minutes, flipping once. Walnut filling variation: mix 1.0 cup finely chopped walnuts, 2.0 tbsp sugar, and 0.5 tsp cinnamon; omit cheese. Adjust syrup soak time to taste.