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Fried atayef garnished with ground pistashios

Atayef with Ashta (Katayef)

5 from 4 votes
Created by Mariam E.
A delicious Middle Eastern pancake dessert stuffed with homemade Ahsta or nuts and then dipped into an aromatic sugar syrup.
Prep Time 1 hr 15 mins
Cook Time 15 mins
Total Time 2 hrs
Course Dessert
Cuisine Lebanese
Servings 16 servings


  • 2 cups all purpose flour sifted
  • 1 cup fine semolina
  • 2 cups whole milk warm
  • cup water warm
  • 2 tbsps. sugar
  • 2 tsps. baking powder
  • 3 tbsps. orange blossom water
  • 1 tsp. corn starch optional to add crunch
  • Canola or Vegetable oil for frying

Ashta filling

  • 3 cups whole milk
  • 1 cup heavy cream
  • cup corn starch
  • 1 tbsp. rose water
  • tbsp. orange blossom water
  • ¼ cup sugar

Sugar Syrup

  • 2 cups granulated cane sugar white sugar
  • 1 cup water
  • 1 tsp. lemon juice
  • 1 tbsp. orange blossom water
  • 1 tbsp. rose water


  • Prepare the sugar syrup and let it cool. Check out my blog post or my Simple Syrup recipe for details.

Ashta 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 mninutes until well thickened.
  • Remove from heat and transfer the mixture to a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. You can also cool an extra 30 minutes in the fridge. Prepare a day ahead to save time.

Atayef Pancakes

  • To prepare the pancakes, place all ingredients in a bowl. Whisk until well combined without any lumps. Or just blend them in a blender.
  • Spray a non-stick skillet and wipe it down a little. Heat the skillet on medium heat, keeping the same heat through out.
  • Add ¼ cup of the pancake batter and without touching allow the bubble on the top to dry. Then set on a pan or plate and cover with towel and continue doing the same thing until you finish the batter.
  • Once the batter is done cooking, fill each pancake with a regular teaspoon full of ashta cream and seal the sides together to close the pancakes up. Repeat for the rest.
  • Heat some oil in a deep pan over medium heat and fry the Atayef until golden brown, then transfer to dip the pancakes into the sugar syrup briefly. Transfer to a plate. Repeat for the rest.
  • Garnish with ground pistachios and allow to cool before eating.


  • Always cook the Ashta cream and prepare any filling before making the pancakes.
  • Prepare the sugar 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 if you are in a hurry for them to cool up.
  • 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 that and the rose water, you can use the Orange Blossom Water only instead.
  • Do not overfill the pancakes or else they will rip.
  • If you prefer to bake, brush generously with oil and bake in a preheated  300 F degree oven until golden then dip in the sugar syrup.


Calories: 310kcal | Carbohydrates: 57g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 28mg | Potassium: 171mg | Fiber: 1g | Sugar: 32g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
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