Atayef with cream


For 6 people

  • Dough:
  • Flour: 180 g
  • Water: 400 ml
  • Baking powder: 12 g
  • Cream:
  • Milk powder: 120 g
  • Flour: 15 g
  • Water: 200 ml
  • Sugar: 30 g
  • Orange flower water: 20 g
  • Pistachios, chopped: 50 g
  • Syrup:
  • Water 100 ml
  • Caster sugar: 100 g
  • Orange flower water: 10 g


Put the water in the blender jug. Fit the jug and its lid, start the appliance on speed 1.

Add the flour and baking powder through the hole in the measuring cup.

Increase the speed to 4 and blend until you get a perfectly smooth mixture.

Leave to rest in a bowl for 1 hour at room temperature.

Add the milk powder, flour, water, sugar and orange flower water in a pan, over low heat.

Mix until the mixture thickens and forms a smooth cream.

To prepare the syrup, put water, sugar and orange flower water in a pan. Bring to a boil for 10 to 15 minutes until you get a syrup.

Heat vegetable oil in a frying pan. Drop spoonfuls of batter, spread slightly to form pancakes about 10 cm in diameter. Cook only one side and set aside.

To serve the dessert, place a spoonful of cream in the middle of the pancake and form a cone by pinching the edges together. Then place a spoonful of chopped pistachios and a spoonful of syrup in the open end of the cone.