Walnut Stuffed Atayef
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Prep Time5mins
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Cook Time15mins
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Serving8
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Ready In40mins
These fragrant walnut stuffed deep-fried Atayef are the perfect ending to a long day of fasting. Traditionally served during the month of Ramadan, these Atayef are mouthwatering!
Atayef are a very popular Middle-Eastern dessert that are more frequently served during the month of Ramadan. Last year during Ramadan, I shared my recipe for Atayef stuffed with sweetened ricotta cheese. It has become one of the most viewed recipes on my blog (especially since this Ramadan has started) and as such, I knew I had to share another Atayef recipe with you guys. My other ricotta Atayef recipe is served cold, drizzled with rose-water syrup. This recipe is the opposite! These walnut stuffed Atayef are deep fried, then dipped in the syrup right out of the fryer, as they are best served warm.
What is in Walnut Stuffed Atayef?
The batter for the Atayef recipe is the same no matter the filling. The consistency of the batter is very similar to pancake batter. These are often called “Lebanese pancakes.” The difference however, is that they are not flipped over once they begin to set, like pancakes. Instead, the pancake is left to be fully cooked until all the bubbles on top have set. One of the most important notes to remember to get perfect Atayef pancakes, is to let the batter rest for at least 15-20 minutes before cooking. The filling is made very easily made with only a handful of ingredients. Crushed walnuts, sugar and orange blossom water are combined and then stuffed into the cooled pancakes. From there, the walnut stuffed-pancakes are deep fried in hot oil for a couple of minutes until brown on both sides. Immediately after, the atayef are dunked into cooled rose-water syrup until fully immersed, then set aside. I have the recipe for the rose water simple syrup linked here. It is very quick and easy to make and can last in a jar for months at room temperature.
These Atayef are so easy and so delicious, they will impress any guests! These can be made in advance (earlier in the day or even the night before), however, I do not recommend frying them until right before they are served. They are best served warm and crunchy. If you want to fry them in advance, do not cover them as they will get soggy (from experience!)
STEP 1
Prepare the Atayef batter by combining the flour, sugar and baking powder. Whisk to combine.
Add the water and whisk until consistency is similar to pancake batter.
Set aside to rest for 15 minutes.
STEP 2
Heat a non-stick skillet on medium-low heat. Spoon about 2 tablespoons of batter into the skillet and spread thin using the bottom of your ladle.
Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towel to cool. Repeat until all the batter is gone (7-8 atayef).
STEP 3
Pour 1 cup of the rose-water syrup in a bowl wide enough to fit the atayef, set aside.
STEP 4
To prepare the walnut filling, crush the walnuts using a food processor until they are small pieces but, not too fine. You may finely chop them using a knife if you prefer. Set aside in a small bowl.
STEP 5
Add the sugar and combine with the walnuts. Lastly, add the orange-blossom water and mix well.
STEP 6
Spoon 1 tablespoon of filling into the pancake and using your fingers, fold in half, pinch all the sides together to full close the atayef.
Repeat until you have stuffed all of them.
STEP 7
Heat a pot of vegetable oil (or preferred neutral oil) to 350 degrees.
Drop the atayef 3-4 at time so they have room to move.
Fry for about a minute on each side until brown and crispy.
STEP 8
Immediately drop the hot atayef into a wide shallow bowl of cooled syrup and fully drench on both sides. Remove and plate. Repeat until all the atayef are fried and ready.
Serve warm.
Walnut stuffed Atayef
Ingredients
Atayef Batter
- ¾ cup All-purpose Flour
- 1 tsp. Baking Powder
- 1 tb. White Granulated Sugar
- ¾ cup Water
Walnut Filling
- 1 cup Walnuts Chopped
- ¼ cup Sugar
- 2 tb. Orange Blossom Water
- 1 cup Rose Water simple syrup
Instructions
- Prepare the Atayef batter by combining the flour, sugar and baking powder. Whisk to combine. Add the water and whisk until consistency is similar to pancake batter. Set aside to rest for 15 minutes.
- Heat a non-stick skillet on medium-low heat. Spoon about 2 tablespoons of batter into the skillet and spread thin using the bottom of your ladle. Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towel to cool. Repeat until all the batter is gone (7-8 atayef).
- Pour 1 cup of the rose-water syrup in a bowl wide enough to fit the atayef, set aside.
- To prepare the walnut filling, crush the walnuts using a food processor until they are in small pieces but, not too fine. You may finely chop them using a knife if you prefer. Set aside in a small bowl.
- Add the sugar and combine with the walnuts. Lastly, add the orange-blossom water and mix well.
- Spoon 1 tablespoon of filling into the pancake and using your fingers, fold in half, and pinch all the sides together to full close the atayef. Repeat until you have stuffed all of them.
- Heat a pot of vegetable oil (or preferred neutral frying oil) to 350 degrees. Drop the atayef 3-4 at time so they have room to move. Fry for about a minute on each side until brown and crispy.
- Immediately drop the hot atayef into a wide shallow bowl of cooled syrup and fully drench on both sides. Remove and plate. Repeat until all the atayef are fried and ready. Serve warm.
Nutrition
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