Atayef with Ashta (cream Filling) and Walnuts

For the pancakes

1. Mix all the appropriate ingredients together (do not stir too vigorously). Add enough water until the dough has a pancake-like consistency. Small pancakes (about 8-10 cm in diameter) individually in a coated pan (without oil), bake on one side and store on a cloth. If there are not enough holes in the baking process, use more baking powder, if they are too big, use more flour.

Nut filling

1. Chop the walnuts slightly, add sugar and rose water.

Ashta (cream filling)

1. Take some of the milk and stir in a bowl with cornstarch until smooth. Put the rest of the milk, cream, sugar and rose water in a saucepan and bring to the boil while stirring. As soon as it boils, take the saucepan off the stove and stir in the milk and cornstarch mixture – just like a pudding. Let cool down completely. Ideally, prepare a day in advance.

Fill with nut filling

1. Fill the pancakes with the nut filling and fold them together. Press the halves tightly together so that they do not open again. If you like, you can also deep-fry it or bake it a little crisp in the oven with butter. But you can also enjoy them like that.

Fill with Ashta

1. For the variant with the cream filling, put a little of the now solidified cream on the pancakes, but only half close them and garnish with ground unsalted pistachios or nuts.

Ater (sugar syrup)

1. Put the water and sugar in a saucepan and simmer for about 10 minutes, stirring gently, add a little rose water and a dash of lemon and simmer for another 10 minutes. Let the syrup cool down completely; the syrup is the dip for the Atayef. *Good Appetite*