Atayef (Walnut- or Clotted Cream-Filled Pancakes)

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Atayef (Walnut- or Clotted Cream-Filled Pancakes)
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“This dish, more than any other, represents Ramadan.” Cooked on only one side, porous with perfect, tiny, crumpet-like bubbles, and filled with nuts or ashta, atayef is a fixture of Ramadan for assil_reem:

Make the ashta filling: Line a fine mesh sieve with cheesecloth and place over a bowl. Set close to the stove.

Make the walnut filling: In a food processor, combine the walnuts, sugar, coconut, and cinnamon and pulse to make a fine crumble. Drizzle in the orange blossom and rosewaters and pulse briefly just until evenly moistened. Transfer the mixture to a medium bowl and set aside. In a medium bowl, whisk together the all-purpose flour, semolina flour, sugar, baking powder, and salt, set aside. In a large bowl, whisk together the milk, eggs, and the reserved yeast mixture, then whisk in the flour mixture to make a smooth batter. Set aside at room temperature bubbly, about 30 minutes, or transfer to an airtight container and refrigerate for up to 24 hours.

When ready to serve, set a wire rack over a large rimmed baking sheet and place it by your work surface. One-by-one, press the open cream-side of each chilled atayef into the pistachios and transfer to the baking sheet. Drizzle the pastries with the reserved sugar syrup, transfer to a serving platter and serve cold.

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