Atayef

• 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.