Atayef 'Asafeeri is a dessert very similar to atayef, but it is not baked or fried. A healthier dessert, if you must! Just kidding, what's a healthy dessert, anyway?
Atayef 'asafeeri are supposed to be super soft - stuffed with eshta (clotted cream), and topped with crushed pistachios.
Traditionally, regular atayef are drizzled plain simple syrup. For atayef 'asafeeri, I like to add a splash of rose water to the simple syrup. The flavor is amazing, especially along side the crushed pistachios.
The eshta should be made a day in advance, or a minimum of 8 hours before stuffing the atayef, to allow it to cool completely.
Atayef 'asafeeri should be served the same day they're made. They're best fresh and the dough will dry up if left too long.
Make a batch of these and enjoy the sweetness of this rich and decadent dessert.
Servings: 10-12 servings
Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Eshta: Made in advance
1 cup flour
1/4 cup semolina
1 cup warm water
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon yeast
1/2 teaspoon baking powder
Pinch of salt
Eshta (Cream): (Must be made at least 8 hours prior)
1 cup heavy cream
1 cup half n half
1/2 cup whole milk
3 tablespoons cornstarch
1) Eshta: In a pot, whisk heavy cream, half n half, whole milk, and cornstarch. Turn on heat and stir with a spatula until the mixture has thickened. Pour eshta into a bowl, cover, and refrigerate for a minimum of 8 hours.
2) In a blender, combine flour, semolina, water, milk, sugar, yeast, baking powder, and salt. Blend on high speed for 2 minutes.
3) Pour the batter into a large bowl. Cover. Set aside and allow the batter to rest for 30 minutes.
4) Meanwhile, heat a skillet or pancake griddle on medium heat.
5) On a tray, place a lint free cotton towel. This will be used under the pancakes.
6) Pour or scoop batter on griddle, using approximately 1/8 cup of batter for each pancake. Cook on one side only!
7) Using a spatula, remove pancakes and place on the towel. Cover with another towel right away.
8) Allow to cool completely before filling.
9) Begin by filling each individual atayef with 1 tablespoon of eshta and pinch it closed 2/3 of the way. You should still be able to see part of the eshta on one side.
10) Arrange on a serving platter. Sprinkle with crushed pistachios.
11) When ready to serve, drizzle with simple syrup.
- This dessert is best served the same day. The dough will dry out if left too long.