Recipe of Speedy Pancakes stuffed with ashta cream - atayef bi ashta

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pancakes stuffed with ashta cream - atayef bi ashta. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

After cooking all of the pancakes, let them cool a little. To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios. A super delicious arabic dessert , a sort of pancake stuffed with cream and garnished with nuts and sugar syrup. mostly served in the month of ramadan. •Ashta cream is a clotted cream popular in the Middle East that is sometimes scented with orange blossom water. You can find it at select Middle Eastern grocers or substitute it by mixing ricotta cheese with a little thickened cream and optionally a drop of orange blossom water.

Pancakes stuffed with ashta cream - atayef bi ashta is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pancakes stuffed with ashta cream - atayef bi ashta is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pancakes stuffed with ashta cream - atayef bi ashta using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pancakes stuffed with ashta cream - atayef bi ashta:

1. Prepare - For the batter:
2. Get 2 cups flour
3. Get 2 1/2 cups warm water
4. Take 1/4 teaspoon dried yeast dissolved in 2 tablespoons of warm water
5. Get 2 1/2 teaspoons baking powder
6. Get 2 teaspoons sugar
7. Prepare 1 tablespoon rose water
8. Get - For the ashta cream: prepare ahead of time
9. Take 2 cups milk
10. Take 2 cups whipping cream
11. Get 6 slices American-style white bread
12. Prepare 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
13. Take - For the sugar syrup:
14. Make ready 2 1/2 cups sugar
15. Make ready 1 1/2 cups water
16. Get 1 teaspoon orange blossom water
17. Take 1 teaspoon lemon juice
18. Take 1 teaspoon rose water
19. Make ready Candied orange blossom (optional)
20. Make ready 1/2 cup raw ground pistachios
21. Make ready For garnishing:

Ashta is a clotted cream made from whole milk. It can be made at home, but, to be honest I highly prefer the ricotta cheese filling. Atayef bil Ashta are Middle Eastern pancakes filled with fragrant, rose and orange blossom-infused custard. Chopped pistachios and sweet syrup finish Atayef are small pancakes that are cooked on one side, shaped and then filled.

Instructions to make Pancakes stuffed with ashta cream - atayef bi ashta:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
3. To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
4. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other.
6. Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving.
7. Note: You can find the recipe 'Ashta cream' under my profile.

Atayef bil Ashta are Middle Eastern pancakes filled with fragrant, rose and orange blossom-infused custard. Chopped pistachios and sweet syrup finish Atayef are small pancakes that are cooked on one side, shaped and then filled. They can be filled with sweetened ricotta cheese, nuts mixed with. Clotted cream or thick cream like this one, you can make a replacement using this recipe. When my ashta was finished, I made the left over batter and froze the atayef layered between parchment paper.

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