Make your own Atayef Sweet treats for the family this Ramadan with Virginia Semolina!

 In Recipe

Try our Virginia Atayef sweet treats for the whole family!

A delicious, easy to follow recipe that everyone will enjoy at Iftar.

Ingredients for the Pancakes: 

2 cups of self-raising flour

½ cup of Virginia semolina 

¼ cup of white sugar

1 tsp of dried yeast

1 tsp of baking powder

¼ tsp of salt

60 g of unsalted butter

¼ cup of chopped pistachios

For the Cream filling:

¾ cups of milk

½ cup of thick cream

1½ tbsp of cornflour

1½ tbsp of plain flour

1½ tbsp of caster sugar

For the Walnut filling:

150 g of finely chopped walnuts

¼ cup of caster sugar

2-3 tsp of rosewater

For the Syrup:

2 cups of white sugar

1 tbsp of lemon juice

2 tsp of rosewater

Method

To make the pancakes:

Place the flour, sugar, semolina, baking powder, yeast, salt and 1¾ cups of warm water into a large mixing bowl and whisk until smooth. Cover the bowl with clingfilm and set aside for 2 hours at room temperature until mixture is aerated and bubbly.

Meanwhile, you can make a start on preparing the syrup. Combine the sugar and 1 cup of water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and then stir in the rosewater. Set aside to cool and then refrigerate until ready to use.

For the cream filling, add all of the ingredients into a saucepan and whisk. Place over a medium heat and whisk constantly for around 2–3 minutes until the mixture has thickened. Transfer to a bowl and cool then refrigerate until chilled.

For the walnut filling place all the ingredients in a bowl and mix, then place to one side. 

Now add ¼ cup of water to the pancake batter and mix. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the centre of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.

Arrange the finished pancakes on a serving dish, drizzle with syrup and top with pistachios….and enjoy!

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