Step 1

Prepare the sugar syrup and let it cool. Check out my blog post or my Simple Syrup recipe for details.

Step 2

In a medium sized pot, combine all the ingredients and mix well.

Step 3

Bring to boil on medium heat while whisking consistently. You do not want clumpy texture but rather a very smooth creamy texture. Once the cream thickens up very well, lower the heat and continue whisking for a few more mninutes until well thickened.

Step 4

Remove from heat and transfer the mixture to a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. You can also cool an extra 30 minutes in the fridge. Prepare a day ahead to save time.

Step 5

To prepare the pancakes, place all ingredients in a bowl. Whisk until well combined without any lumps. Or just blend them in a blender.

Step 6

Spray a non-stick skillet and wipe it down a little. Heat the skillet on medium heat, keeping the same heat through out.

Step 7

Add ¼ cup of the pancake batter and without touching allow the bubble on the top to dry. Then set on a pan or plate and cover with towel and continue doing the same thing until you finish the batter.

Step 8

Once the batter is done cooking, fill each pancake with a regular teaspoon full of ashta cream and seal the sides together to close the pancakes up. Repeat for the rest.

Step 9

Heat some oil in a deep pan over medium heat and fry the Atayef until golden brown, then transfer to dip the pancakes into the sugar syrup briefly. Transfer to a plate. Repeat for the rest.

Step 10

Garnish with ground pistachios and allow to cool before eating.