Atayef Asafiri

Name: Atayef Asafiri
Ingredients: 2 cups all-purpose flour (about 250 grams); 1/2 cup fine semolina (about 80 grams); 1 tablespoon sugar; 1/2 teaspoon instant yeast; 1/2 teaspoon baking powder; 3 cups water (about 710 ml); For the cream filling:; 2 cups milk (about 480 ml); 2 tablespoons cornstarch; 1/4 cup heavy cream (about 60 ml); The soft part from 2 slices of white bread

norma_alali @lacuisinedenorma

السعودية

One of the most popular Ramadan desserts in Lebanon, found in almost every home throughout the holy month.

norma_alali @lacuisinedenorma

السعودية

One of the most popular Ramadan desserts in Lebanon, found in almost every home throughout the holy month.

Saved

Ingredients

2 cupsall-purpose flour (about 250 grams)
1/2 cupfine semolina (about 80 grams)
1 tablespoonsugar
1/2 teaspooninstant yeast
1/2 teaspoonbaking powder
3 cupswater (about 710 ml)
For the cream filling:
2 cupsmilk (about 480 ml)
2 tablespoonscornstarch
1/4 cupheavy cream (about 60 ml)
The soft part from 2 slices of white bread

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Steps

1

For the atayef batter: In a bowl, combine 2 cups all-purpose flour, 1/2 cup fine semolina, 1 tablespoon sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon instant yeast. Mix well, then add about 3 cups water. Whisk thoroughly by hand or use a blender until smooth. Let the batter rest for about 1 hour.
2

Pour some of the batter onto a nonstick skillet. When the surface dries and bubbles appear, remove the atayef from the pan.
3

For the cream filling: In a saucepan, combine 2 cups milk, 2 tablespoons cornstarch, 1/4 cup heavy cream, and the soft part from 2 slices of white bread. Whisk well while cold, then bring to a boil, stirring until thickened. Let cool before using.
4

Fill the atayef with the cream filling.