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1 April, 2013


Posted in : Desserts, Recipes on by : el Meza

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15307324654Atayef – Ashta Stuffed Pancakes

Total Time: 1 Hour 30 Minutes

Prep Time: 1 Hour

Cook Time: 30 Minutes

Yield: 12-14

Level: Medium

Pancake Ingredients

  • 2 cups of flour
  • 1/2 cup of whole wheat flour
  • 2 cups of milk
  • 1 cup of water
  • 1 tsp of yeast
  • 1 tsp of baking powder
  • 2 tsp of sugar

Ashta* (custard) Ingredients

  • 2 cups of whole milk
  • 2 cups of 2% or fat free milk
  • 1 cup of heavy cream
  • 3 tbsp ¬†of sugar
  • 1/2 cup of corn starch mixed with 1/2 cup of water
  • 7 pieces of white bread with crust removed
  • 1 tbsp of Rose Water
  • 1 Tbsp of ¬†Orange Blossom water
  • ground pistachio for topping

*You can replace this Ashta recipe by plain ricotta cheese and add to it a little of whipped cream, the sugar, the rose water and the orange blossom water.


Start with pancake batter, mix all ingredients in a bowl and stir until well combined, let sit for 20 minutes. To cook pancakes, heat a non-stick pan on medium-low heat, pour 1/4 cup batter or until 3 inches in diameter, cook until bubbles cover the pancake and it is no longer wet, about 30 seconds, make sure bottom is golden brown color, remove and place in a dish to cool, repeat until batter is gone.

For custard pour whole milk, fat free milk, heavy cream, sugar and corn starch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and organge water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

To serve, pinch the pancakes together half way, fill a plastic bag or piping bag with custard and pipe into pancake pocket, top with ground pistachio and serve with simple syrup or honey. Make sure to refrigerate.

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