Pistachio Ashta Atayef

Name: Pistachio Ashta Atayef
Prep time: 30 min
Cook time: 20 min
Yield: 40
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Dive into Pistachio Ashta Atayef—your budget-friendly, perfected Ramadan treat!

PREP TIME

30 minutes

COOK TIME

20 minutes

Rest Batter

2-3 hrs

SERVES

About this recipe

I’m thrilled to share my Fresh Ashta Atayef, a recipe that I’ve perfected just for you. These luscious, cream-filled delights are a twist on traditional atayef, and they’re a must for Ramadan. Made with a beautifully simple batter, this dessert is kind to your wallet while still being utterly indulgent. Trust me, I’ve made it countless times to ensure it’s just right. Just like my other atayef recipes, which are Ramadan essentials, this one is special. If you’ve enjoyed my walnut-stuffed atayef, soaked in rosewater-infused sugar syrup, you’ll find the fresh Creamy Atayef just as irresistible. And let’s not forget the classic baklawa—another festive favourite that’s hard to beat. But lucky for us, these Atayef hold its own as a must-have, especially during the holy month. It’s not just a sweet treat; it’s a celebration of tradition, crafted to create memories and shared moments.

Ingredients

Atayef Batter

2 ¾ cup warm water (+ 2-3 tbs more if needed once rested)
2 cups plain flour
⅓ cup coarse semolina
¼ cup white granulated sugar
2 teaspoon baking powder
¼ teaspoon yeast (dry)
A pinch of salt

Attir Sugar Syrup

2 cups sugar
1 cup water
2 teaspoons orange blossom
squeeze of lemon

Creamy Ashta Filling

450 ml milk
3 tablespoons sugar
4 ½ tablespoon cornflour
1 tablespoon orange blossom
230 grams Ricotta cheese

To Assemble

Pistachio spread
Coarsely Ground Pistachio

Notes from Rouba

If batter thickens, add a bit more warm water to maintain consistency (1 tablespoon at a time).
Let the sugar syrup cool and always drizzle with syrup just before serving.
No need to flip atayef when cooking; they should be lightly golden on the bottom.
Resting the batter is key for the perfect atayef texture.
Keep atayef covered with a tea towel after cooking to maintain softness.
Use the cream filling when it’s cool to avoid soaking the atayef.

Method

Step 1. Prepare the Sugar Syrup (Attir)

Begin by making the sugar syrup. Combine the sugar, water, orange blossom water and lemon juice in a saucepan. Place over medium heat and bring to a boil. Reduce the heat and allow it to simmer for about 10 minutes, or until slightly thickened. Remove from heat and set aside to cool completely.

Step 2. Make the Cream Filling (Ashta)

In a saucepan, whisk together the milk, cornflour and sugar over medium heat. Stir continuously to prevent lumps from forming. Cook until the mixture thickens. Remove from heat and stir in the rose water. Allow it to cool, then fold in the ricotta cheese until smooth and well combined. Set aside.

Step 3. Blend the Atayef Batter

Fill a jug mixer, blender or use a hand-held stick blender with 2¾ cups of warm water. Add the flour, semolina, sugar, baking powder, salt and yeast. Blend until completely smooth and lump-free. The batter should be quite runny — this is what gives you soft Lebanese atayef pancakes. Allow the batter to rest for 2 to 3 hours at room temperature. It will thicken slightly as it rests but should still pour easily. If needed, add up to 2 to 3 tablespoons of warm water after resting to loosen it

Step 4. Cook the Atayef Pancakes

Heat a non-stick pan over medium to low heat. Scoop or ladle the batter onto the pan. Bubbles will form on the surface. Cook until the top is no longer wet. Do not flip — atayef cook on one side only. Remove and place between two clean, dry tea towels to prevent drying out.

Step 5.

Spread half of the atayef with pistachio spread and dip in ground pistachio. Fold in half and Pinch bottom half together to seal. Fill with a tablespoon of ashta on top. Drizzle with attir sugar syrup.