Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
32 servings
Atayef batter
Ashta
Garnish
Instructions
Atafey
Step 1
In a blender combine semolina flour, AP flour, sugar, baking powder, and water. Blend it until batter looks smooth and no lumps.
Step 2
Heat a non-stick skillet or griddle over medium-high heat. Add a pour ⅛ cup of the batter to the pan to form circles. It should spread out on its own. Cook the atayef on one side only. Bubbles will rise to the surface and the top will start to dry out as it cooks. When the top is dry and the bottom is golden, the pancakes are done. Do NOT flip them. Just set them aside until needed. Continue cooking the pancakes and allow them to cool for a few minutes before assembling.
Ashta Mixture
Step 3
In a small bowl combine ricotta cheese, table cream, blossom water mix together until well combined.
Assemble
Step 4
Take each pancake with the uncooked side facing up. Putting a teaspoon of your ashta mixture on one side then start at one end press the edges to seal about ⅔ of the way with an opening at the opposite end. It should form a cone shape.
Step 5
Dip the exposed part of the asfiri each into crushed pistachios or into the dried shredded coconut flakes.
Step 6
Serve with simple syrup by drizzling on top of the asfiri.
Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Moist
Special occasion
There are no notes yet. Be the first to share your experience!
