Atayef with Ashta

If you have tried Lebanese desserts before, you know they are delicious. But fried Atayef is extra special! It’s one of Ramadan’s most favorable dessert. It’s basically pancakes stuffed with homemade Ashta (oriental cream) or nuts, and fried to a golden perfection, then dipped into simple syrup. Qatayef is a great dessert for all year round, not just Ramadan.

If you love Middle Eastern desserts, you will love this Lebanese Shaabiyat Dessert recipe as well. You can also check out more of my Lebanese Recipes HERE. They are delicious!

Why you’ll love this Qatayef Recipe

• Delicious: This Atayef recipe is like no other. They are finger licking and you cannot get enough of them. There’s rarely any leftovers when I bring this out!
• It’s easy: I know the steps might look intimidating, but this recipe is very easy to make.
• Better than store bough: I only eat Atayef at home. You can customize the recipe and play around with the flavor to your liking and don’t have to be limited to store bought options.

What is Atayef (aka. Katayef)

Atayef is a Middle Eastern dessert, widely known as stuffed pancakes. The pancake base is filled with homemade Ashta cream filling, sweet cheese, or nuts. However way you prefer to eat it. Then they are deep fried or baked, dipped into an aromatic simple syrup and left out to cool before eating. Atayef can also be served baked or not cooked, a version known as Atayef Asafiri.

Atayef dough is very similar to pancakes but the batter has additional ingredients and the pancakes are not flipped over to cook on the other side.

Homemade Ashta Ingredients

How to Make Katayef Recipe

Prepare the Ashta Cream filling:

• In a medium sized pot, combine all the ingredients and mix well. Bring to boil on medium heat while whisking consistently. You do not want clumpy texture but rather a very smooth creamy texture. Once the cream thickens up very well, lower the heat and continue whisking for a few more minutes until very well thickened. 

• Remove the mixture from heat and transfer it onto a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. After 30 minutes, let cool it in the fridge for another 15-30 minutes or leave them until I use the next day. 

How to make Simple Syrup

While you are waiting for the Ashta to cool, prepare the simple syrup and let them cool. Ingredients listed on the recipe card.

• Pour all the simple syrup ingredients in a pot and stir to dissolve well. Allow it to boil. Once it starts boiling, set the timer to 5 minutes. Add the lemon juice, orange blossom and rose water, then lower the heat. Let it simmer for 2 more minutes. Turn off the heat and let the syrup to cool completely.

How to Make Atayef

Atayef Pancake Ingredients

• Place all the ingredient in a bowl and whisk until the batter is well combined and there are no lumps. You can also blend everything in the blender. The batter will be loose, not as thick as pancakes so don’t worry about that.

• Spray or brush a non-stick skillet with a little bit of oil or butter then wipe it down a little. Bring the skillet to medium heat and pour in 1/4 cup of the batter to make the pancakes. Do not touch the pancakes until the bubbles have just dried out on the top.

• Place them on a sheet pan and cover with a kitchen towel until you finish the rest of the batter.
• Once you are done with that, it’s time to assemble and fill the pancakes.

How to stuff Atayef

• Place a regular teaspoon full of Ashta cream on the pancake and then press the tips together to close it up well. Do not over fill with ashta or else they will rip. Repeat for the rest of the cooked pancakes.

• You can also fill these up with nuts, here I have some crushed walnuts mixed with sugar, orange blossoms water, cinnamon and a tiny bit of nutmeg. Or you can just add some simple sugar syrup after crushing the walnuts and a dash of nutmeg.

• You close and seal the same way you did for the others. Some people like to also fill them with sweet cheese. It’s a matter of preference.
• Once the Qtayefs are ready to fry, you want to bring some canola or vegetable oil to medium heat and deep fry the stuffed Atayef pancakes until they are golden brown.
• If you prefer to bake them, preheat your oven to 350 F, brush generously with oil and then bake until golden brown.

• Right away, drop the fried pancakes into the simple syrup and coat each side super quick and remove them right away to set on another plate. It is important not to leave them in too long or else they will be super sweet. You can always add more sugar syrup later if you want to.
• Let them cool and then garnish with some ground pistachios and serve! I like cooling mine in the fridge after it cools at room temperature for about 2 hours before serving. Some people like to eat them warm. Whatever you prefer.

Tips to Make Katayef Dessert

• Always cook the Ashta cream and prepare any filling before making the pancakes.
• Prepare the simple syrup ahead so that it cools down before serving.
• You may add 1 tsp. of corn starch to the batter to make it crunchier.
• Cool Atayef in the fridge for 2 hours after cooling at room temperature.
• Keep the Atayef uncovered in the fridge so they keep their crunch.
• Be sure not to skip the Orange Blossom Water. If you can’t find both, you can use the Orange Blossom Water only instead.
• Do not overfill the pancakes or else they will rip.
• If you prefer to bake the Qatayef, brush generously with oil and bake in a preheated 350 F oven until golden then dip in the sugar syrup.

More Lebanese Desserts to Try

• Lebanese Nights Dessert
• Sfouf (Tumeric Cake)
• Namoura (aka. Basbousa)
• Maamoul Date Cookies

I hope you enjoy all the recipes I share with you including this delicious and simple Atayef recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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