Atayef (قطايف) — Lebanese Stuffed Pancakes with Ashta Cream and Pistachio

• 160 gall-purpose flour
• 40 gfine semolina (adds traditional tenderness and light crunch)
• 12 ggranulated sugar
• 8 gbaking powder (about 2 tsp)
• 3 ginstant yeast (about 1 tsp)
• 2 gsalt (about 1/4 tsp)
• 360 mlwarm water (about 38–40°C)
• 5 mlneutral oil (for lightly greasing the pan)
• 500 mlwhole milk
• 200 mlheavy cream (35% fat)
• 40 gcornstarch
• 10 mlorange blossom water (about 2 tsp)
• 5 mlrose water (about 1 tsp)
• 60 gunsalted pistachios (finely chopped)
• 15 gpowdered sugar (optional dusting)

Instructions

1. 1

   Make the ashta-style cream first so it has time to chill and set. In a saucepan, whisk the milk, heavy cream, sugar, and cornstarch until completely smooth with no visible lumps.

2. 2

   Place the saucepan over medium heat and whisk constantly, reaching into the corners so the starch does not stick. When the mixture thickens to a pudding-like consistency and begins to bubble, cook 60 more seconds while whisking to remove any starchy taste.

3. 3

   Remove from heat and immediately whisk in the orange blossom water and rose water for a clean floral aroma. Transfer the cream to a shallow dish, press plastic wrap directly onto the surface, and chill for at least 60 minutes until cold and scoopable.

4. 4

   Prepare the atayef batter by combining flour, semolina, sugar, baking powder, yeast, and salt in a bowl. Add the warm water and whisk until you have a smooth, pourable batter; it should be slightly thinner than American pancake batter and free of dry pockets.

5. 5

   Cover the bowl and let the batter rest for 20 minutes at room temperature so the yeast activates and bubbles form. After resting, stir gently for 10 seconds to even out the texture without knocking out all the air.

6. 6

   Heat a nonstick skillet or griddle over medium heat and lightly wipe it with 5 ml neutral oil. Pour about 25–30 ml batter per pancake to form 8–9 cm rounds; cook only on the first side until the top is covered in bubbles and looks dry, about 90–120 seconds.

7. 7

   Remove each pancake as soon as the surface is dry and the bottom is pale golden, then place it on a clean towel with the cooked side down. Keep the pancakes in a single layer and cover them with another towel so the edges stay pliable and do not crack when you seal them.

8. 8

   Fill and seal while the pancakes are still soft and slightly warm. Spoon 18–22 g chilled ashta into the center of each pancake, then pinch the edges together firmly to seal about two-thirds of the way, forming a little cone or half-moon pocket with an open top.

9. 9

   Dip the exposed cream lightly into the chopped pistachios so they cling to the filling and add crunch. Arrange on a serving platter and chill 10 minutes if needed so the cream stays stable, then dust with 15 g powdered sugar just before serving for a clean finish.