Difficulty: Medium

Preparation time: 1h 30 mins

Rest time: 1h 15 mins

For 4 to 6 people

Ingredients:

For the dough: 

• 250g flour  
• 600 ml lukewarm water 
• 1⁄4 tsp yeast dissolved in 2 tbsp lukewarm water
• 2 ½ tsp baking powder 
• 2 tsp sugar
• 1 tbsp rose water 

For the stuffing:

• 500 ml whole milk 
• 300 ml liquid cream
• 2 tsp cornstarch
• 2 tsp flour
• 1 tsp rose water
• 1 tsp orange blossom water 
• 1 tsp lemon juice
• 80 g sugar
• 5 tbsp crushed pistachios 

For the syrup:

• 500 g sugar 
• 360 ml water
• 1 tsp lemon juice 
• 1 tsp rose syrup 

Preparation:

For the syrup: 

1. Mix 500g of sugar with 360ml of water and bring to a boil. 
2. Add 1 tsp of lemon juice and simmer for 10 mins.
3. Add 1 tsp of rose water, then leave to cool down.   

For the dough:

1. Mix 250g flour, 600ml lukewarm water, 1/4 tsp dissolved yeast, 2 1/2 tsp baking powder, 2 tsp sugar, and 1 tbsp rose water.  
2. Let it sit for 3 hours at room temperature or overnight in the refrigerator.  

For the stuffing:

1. In a large saucepan, add the liquid cream, milk, flour, lemon juice, cornstarch and sugar. Whisk. 
2. Cook over medium heat and whisk until boiling.  
3. Add the rose water and orange blossom water then mix.
4. Pour the mixture into a bowl and place it in the refrigerator.  

For the atayefs:

1. Heat a frying pan and lightly grease. 
2. Pour a tbsp of batter to form pancakes 8 cm in diameter. Cook on one side until bubbles appear and the bottom turns golden brown.   

Stuff and serve:

1. Put a tbsp of stuffing on each pancake, fold into a half-moon and pinch the edges to seal.  
2. Sprinkle with crushed pistachios.   
3. Drizzle with syrup and serve. 

Enjoy !