Ataif Atayif Bil Ishta Arab Pancakes Filled With Cream Recipes

ATAIF (ARAB FILLED PANCAKES)

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.

ATAIF / ATAYIF BIL ISHTA -- ARAB PANCAKES FILLED WITH CREAM.

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.