Pistachio Ashta Atayef

Name: Pistachio Ashta Atayef
Prep time: 30 min
Cook time: 20 min
Yield: 24-28
Cuisine: Middle Eastern

Desserts

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

PREP TIME

30 minutes

COOK TIME

20 minutes

Rest Batter

30 minutes

SERVES

24-28

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

½ teaspoon dry yeast + 1/3 cup warm water + ½ teaspoon sugar
2 cups plain flour
⅓ cup coarse semolina
1 tablespoon white granulated sugar
1 teaspoon baking powder
A pinch of salt
1 ½ cup warm water (+ 2-3 tbs more if needed)

Attir Sugar Syrup

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

Creamy Ashta Filling

300ml milk
2 tablespoons sugar
3 tablespoon cornflour
1 tablespoon rose water
125g Ricotta cheese

To Assemble

Pistachio spread
Coarsely Ground Pistachio

Notes from Rouba

If batter thickens, add a bit more warm water to maintain consistency.
Let the sugar syrup cool and always drizzle with syrup just before serving
No need to flip atayef when cooking; they should be 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.

Begin by making the sugar syrup. Combine sugar, water, orange blossom, and lemon in a saucepan. Place over medium heat and bring to a boil.

Reduce heat and simmer until the syrup thickens, about 10 minutes. Remove from heat and let cool.

Step 2.

Whisk milk, cornflour, and sugar in a pot over medium heat until it thickens stirring the mixture continuously to avoid any lumps from forming. Once thickened, remove from heat and stir in the rose water. Allow the mixture to cool, then fold in the ricotta cheese until well combined.

Step 3.

Mix the yeast with ⅓ cup of warm water and ½ teaspoon of sugar. Set aside to rise

Combine flour, semolina, sugar, baking powder, and salt in a bowl.

Step 4.

Add the dry ingredients to 1 ½ cup of warm water, mix. Then, stir in the yeast mixture. Use a hand-held mixer or mix by hand until smooth. Let the batter rest for 30 minutes.

After resting, if the batter is too thick, gradually add up to an additional 2-3 tablespoons of warm water, but no more, to reach the desired consistency.

Step 5.

Heat a non-stick skillet over medium to low heat. I love using the nordic ware 2 burner griddle. It's just perfect for the atayef.

Scoop or ladle the batter onto the skillet. Bubbles should form. Cook until the surface is no longer wet. Do not flip; cook on one side only. cover between two clean and dry tea towels.

Step 6.

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.