Fluffy Middle Eastern pancakes stuffed with a spiced walnut mixture, fried until golden, and drizzled with fragrant orange-blossom syrup. Perfect for holiday sharing, special occasions, or whenever you crave a sweet, nutty, and crispy treat!
1 cup all purpose flour
½ cup fine semolina
2 tbsp granulated sugar
1 tsp baking powder
½ tsp instant yeast
½ tsp salt
1 cup warm water
1 cup warm milk
Neutral oil for frying
1½ cups California walnuts, coarsely ground
1 tsp ground cinnamon
2 tbsp granulated sugar
2 tsp orange blossom water
2 cups sugar
1 cup water
1 tbsp lemon juice
2 tsp orange-blossom water
Chopped California walnuts
Rose petals, for garnish, optional
In a small saucepan combine sugar, water, lemon juice, and orange-blossom water. Bring to a boil then reduce heat and simmer for about 10 minutes until it slightly thickens. Remove from heat and let it cool.
Mix walnuts, cinnamon, sugar, and orange blossom. Set aside.
In a medium-sized bowl, whisk together flour, semolina, sugar, baking powder, instant yeast, and salt.
In a larger bowl, mix together the warm milk and warm water. Add your dry ingredients and give everything a good mix. If lumpy, use an immersion blender to completely smooth and thin out the batter.
Cover the bowl with a towel and leave to rest in a warm place for 30 minutes (no longer).
When the batter is done resting, heat a nonstick pan on medium low heat.
Pour ¼ cup of the batter and allow to cook. You’ll start to notice the appearance of bubbles on the top side which is what we want. If no bubbles are appearing, then add 1/4 cup more water or milk to thin out the batter as it may be too thick.
Do not flip and keep cooking until the bubbles start to dry out and the bottom becomes golden (about 2 minutes). Remove and place the cooked pancakes between towels to keep them nice and moist so they’re easier to stuff and seal.
Place a heaping teaspoon of filling in the center of each atayef pancake. Fold the pancake in half and pinch the edges firmly to seal.
Heat about 1 inch of vegetable oil in a frying pan to 350 °F and fry in batches of 3 or 4 for 2 to 3 minutes flipping half way through until they become crispy and golden.
Immediately after frying, either dunk each atayef into the prepared syrup for a few seconds to coat, or place on a rack and drizzle the syrup over them. The syrup should be warm or at room temp (not boiling hot).
Garnish with chopped walnuts and rose petals and enjoy!
Note: You can freeze the stuffed atayef before frying and fry them whenever you want.
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