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Atayef are especially made during Saint Barbra’s Day. They are filled with Ashta, sprinkled with crushed pistachios and served with a rose-water simple yrup.


  •  cups All-purpose Flour
  • 2 tsp. Baking Powder
  • 2 tb. White Granulated Sugar
  •  cups Water Room Temp.
  • 2 cups of Whole milk Ricotta cheese
  • ¼ cup Nestle Table Cream
  • ¼ cup Crushed Pistachios
  • Rose Water Simple Syrup For serving

Rose Water Syrup

  • 2 cups Granulated Sugar
  • 1 cup Water
  • 1 tb. Lemon Juice
  • 1 tsp. Orange blossom water 
  • 2 tsp. Rose water

Prep: 30 Minutes
Cook: 10 Minutes
Servings: 8


  • Begin by placing all the ingredients in a bowl and whisking together.
  • Add the water and mix well.
  • Set aside to rest for 15 minutes.
  • Heat up a non-stick pan medium-low heat.
  • Drop 1tbs of batter and spread lightly using the bottom of your spoon.
  • The Atayef will begin to bubble, and once there is no more raw batter areas, remove it using a spatula and place it on a light kitchen towel.
  • It should cook for 1-2 minutes.
  • To prepare the filling, add the ricotta and table cream to a small bowl and mmix together.
  • Add a tbs of rose water syrup to the filling to give it a wonderful rose water aroma (optional)
  • Once the Atayef have fully cooled, place about 1 tbp of filling on the pancake and pinch the sides together to close it 3/4  of the way.
  • Dip the open area into the crushed pistachios.
  • Serve with simple syrup or as is.

For the Rose water simple syrup

  • Combine the sugar, lemon juice and water in a small saucepan.
  • Heat on medium-high heat, whisk until all the sugar has dissolved in water.
  • Simmer for 10 minutes
  • Add rose water and orange blossom water, then turn off the heat.
  • Once the syrup has cooled, pour into a jar and set aside.

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