Atayef (Walnut- or Clotted Cream-Filled Pancakes)
San Francisco chef Reem Assil shares her favorite Ramadan dish: pillowy, porous atayef with walnut or sweet clotted cream fillings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Mixing bowl
- Stove
- Pot
- Slotted spoon
- Plastic wrap
- Airtight container
- Refrigerator
- Food processor
- Kitchen scale
- Whisk
- Baking sheet
- Kitchen towel
- Skillet
- Ladle
- Thin spatula
- Cooling rack
- Serving platter
- Paper towel
- Plate
- Deep-fry thermometer
- Tongs
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cups whole milk
- 2 tbsp. sugar, divided
- 1 tbsp. fresh lemon juice, plus more as needed
- 1 tbsp. distilled white vinegar
- 1½ tsp. orange blossom water
- 1½ tsp. rosewater
- 2 cups heavy cream
- 2 tbsp. cornstarch
- ½ cups roasted pistachios, finely chopped
- 2 cups (6½ oz.) walnuts
- ¼ cups shredded, unsweetened coconut
- ¼ cups sugar
- 1 tsp. ground cinnamon
- 1 tbsp. orange blossom water
- 1 tbsp. rosewater
- 1 tbsp. fresh lemon juice
- 2 cups sugar
- 1½ tsp. active-dry yeast
- 4 cups all-purpose flour
- ⅔ cups semolina flour
- 1 tbsp. plus 1 tsp. sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups whole milk
- 2 large eggs
- Vegetable oil or other neutral oil, for frying
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