Middle_Eastern
Middle Eastern - Breads and Pastries
Atayef Flatbread / Pastry
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 1 1/2 cups plain flour
- • 1/2 cup fine semolina
- • 1 tsp instant yeast
- • 1 tbsp sugar
- • 2 cups warm water
- • 3/4 cup walnuts, finely chopped
- • 1 tsp ground cinnamon
- • 1 cup qatr (sugar syrup)
- • 4 cups vegetable oil, for frying
Preparation Steps
1
Phase 1
Blend the flour, semolina, yeast, sugar, and warm water into a smooth, thin pancake batter; rest for 30 minutes.
2
Phase 2
Drop ladlefuls of batter onto a lightly oiled hot griddle; cook on one side only until the top is dry and full of bubbles, then remove without turning.
3
Phase 3
Mix the walnuts with the cinnamon; place a spoonful on the uncooked side of each pancake.
4
Phase 4
Fold the pancake over the filling into a half-moon and pinch the edge firmly to seal.
5
Phase 5
Fry the sealed atayef in hot oil (180C) until golden and crisp, or brush with butter and bake at 200C for 15 minutes.
6
Phase 6
Dip the hot atayef in the qatr and serve warm.