I’m delighted to share with you my Walnut Atayef recipe, a beloved dessert that lights up our Ramadan every year. In my home, Ramadan just isn’t complete without this sweet treat. As a Lebanese home cook, I cherish this recipe not only for its delightful taste but also for the memories it brings.
Atayef is incredibly versatile in terms of fillings. While I’m using walnut in this recipe, traditionally, walnut and cheese are the go-to choices. However, there’s a whole world of possibilities! Be sure to check out my blog on various Atayef fillings for more creative and delicious ideas. Additionally, this dessert is perfect for those who like to plan ahead. It freezes beautifully, making it easy to have a batch ready in your freezer, just waiting to be fried for a quick, scrumptious indulgence.
And if you’re familiar with Arab kitchens, you’ll know that sugar syrup is a common staple. But if you’re new to it, don’t worry – it’s super easy to make. This recipe is a celebration of my Lebanese roots and the joyous spirit of Ramadan. For more of my delicious creations, don’t forget to explore my other recipes like the Pistachio Sweet Bites Mafrooke, the Golden Milk Knafeh Cake, the Crunchy Kataifi Knafeh Dessert, and my collection 13 Middle Eastern Desserts for Your Sweet Tooth. Each recipe is a testament to the love and tradition that goes into Lebanese cooking.
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.
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 3.
Add the dry ingredients to 1 ¼ 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 ¼ cup of warm water, but no more, to reach the desired consistency.
Step 4.
For the filling, mix walnuts, coconut, cinnamon, sugar, and orange blossom. Set aside.
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.
Place a heaping teaspoon of filling in the center of each atayef pancake. Fold the pancake in half and pinch the edges to seal.
Option here is to freeze them with baking paper for later use. Once frozen, pop them into a bag.
Step 7.
Fry the atayef in vegetable oil until deep golden brown. Remove from oil and dip straight into the sugar syrup, remove and rest on a wire rack to remove excess syrup.
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