📝 About This Recipe
Atayef bi Ashta is the crown jewel of Lebanese desserts, traditionally served during the holy month of Ramadan but beloved year-round. These delicate, lacy pancakes are cooked on only one side to create a unique texture, then folded into elegant 'bird beaks' and filled with a rich, floral clotted cream known as Ashta. Topped with crunchy emerald pistachios and a drizzle of orange blossom-scented syrup, every bite is a harmonious balance of soft, creamy, and sweet.
🥗 Ingredients
For the Atayef Batter
- 2 cups All-purpose flour (sifted)
- 1/2 cup Fine semolina (ensures a slight chew and structure)
- 2 tablespoons Granulated sugar
- 2 1/2 cups Warm water (lukewarm, not hot)
- 1 teaspoon Active dry yeast
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Rose water (optional, for aroma)
For the Homemade Ashta (Cream Filling)
- 2 cups Whole milk
- 1 cup Heavy cream
- 1/4 cup Cornstarch (dissolved in 1/4 cup cold milk)
- 4 pieces White bread slices (crusts removed, torn into small bits)
- 1 tablespoon Orange blossom water (added at the end)
For the Ater (Simple Syrup) and Garnish
- 2 cups Granulated sugar (for the syrup)
- 1 cup Water (for the syrup)
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 teaspoon Orange blossom water (for the syrup)
- 1/2 cup Raw pistachios (finely crushed)
- 2 tablespoons Candied orange blossoms (traditional Lebanese garnish)
👨🍳 Instructions
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1
Prepare the Ater (syrup) first: Combine 2 cups sugar, 1 cup water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in orange blossom water and set aside to cool completely.
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2
Make the Ashta: In a medium pot, combine milk, heavy cream, and the torn white bread. Cook over medium heat, stirring constantly until the bread softens.
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3
Whisk the cornstarch slurry into the milk mixture. Continue cooking and stirring until the mixture thickens into a heavy custard consistency. Remove from heat, stir in orange blossom water, transfer to a bowl, and cover with plastic wrap (touching the surface) to prevent a skin. Refrigerate until cold.
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4
Prepare the batter: In a blender, combine flour, semolina, sugar, yeast, baking powder, salt, warm water, and rose water. Blend for 1-2 minutes until perfectly smooth and bubbly.
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5
Pour the batter into a bowl, cover, and let it rest at room temperature for 30 minutes. The batter should be thin enough to pour easily but thick enough to hold bubbles.
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6
Heat a non-stick griddle or pan over medium-high heat. Do not grease the pan; it must be dry.
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7
Pour about 2 tablespoons of batter to form a 3-inch circle. Do not flip the pancake! Cook only on one side.
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8
Watch for the 'honeycomb' effect: small bubbles will form on the surface and dry out. Once the top is no longer wet and the bottom is a pale golden brown (about 1-2 minutes), remove it.
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9
Immediately place the cooked Atayef on a clean kitchen towel and cover them to keep them soft and pliable. If they dry out, they won't seal.
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10
Once cooled slightly, take one pancake and pinch one side together halfway to form a cone or 'bird's beak' (Asafiri style). The sticky, uncooked side will adhere to itself easily.
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11
Using a spoon or a piping bag, fill the open end of the cone with a generous dollop of the chilled Ashta cream.
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12
Dip the exposed cream side into the crushed pistachios so they stick to the Ashta.
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13
Arrange on a serving platter, garnish with candied orange blossoms if using, and serve with the cooled Ater on the side for drizzling.
💡 Chef's Tips
The key to perfect Atayef is the 'honeycomb' surface; if bubbles don't form, your yeast might be old or the batter too thick. Never stack the pancakes while they are hot, or they will stick together and ruin the texture. Always keep the cooked pancakes covered with a damp cloth until you are ready to fill them to maintain flexibility. If you are short on time, you can substitute the homemade Ashta with a mixture of ricotta cheese and mascarpone, though it won't be as authentic. Ensure the syrup is completely cold before serving; warm syrup will make the delicate pancakes soggy.
🍽️ Serving Suggestions
Serve with a small pitcher of extra Ater (syrup) so guests can adjust the sweetness to their liking. Pairs beautifully with a cup of strong Lebanese coffee scented with cardamom. Offer a side of fresh seasonal fruits like figs or apricots to balance the creamy richness. For a grand presentation, serve on a silver platter garnished with fresh mint leaves. Best enjoyed within a few hours of assembly to maintain the contrast between the soft pancake and the cool cream.