CREAM-FILLED ARABIC PANCAKES (عصافيري)
A Ramadan staple and one of my favorite desserts, these Arabic mini-pancakes are soft and spongy, and are filled with a deliciously rich homemade cream. Topped with pistachios and drizzled with rose and orange blossom simple syrup gives them an extra kick of sweetness. Takes a bit of time to make, but they are worth the effort!
INGREDIENTS
Atayef (Pancake) Dough:
2 and 1/2 cup flour
1/2 cup fine semolina
2 tablespoons powdered milk
2 teaspoons baking powder
1/4 cup + 2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
3 cups water
Ashta (Clotted Cream):
3 liters fresh milk
9 tablespoons distilled vinegar
1 extra liter of fresh milk
1 cup cornstarch
1/2 cup sugar
1 teaspoon rosewater
1 teaspoon orange blossom water
Rose and Orange Blossom Simple Syrup:
2 cups sugar
1 cup water
2 teaspoons lemon juice
1 teaspoon rosewater
1 teaspoon orange blossom water
PREPARATION
Atayef (Pancake) Dough:
1. Combine all the ingredients in a food processor or blender and pulse until the mixture is smooth with no lumps.
2. Allow mixture to rest for 15 to 30 minutes in the food processor.
3. Heat a nonstick pan or skillet for over medium to medium-high heat (depending on your oven).
4. To make asafiri, the mini cream-filled pancakes, spoon 2 tablespoons of the batter onto the heated pan. If you want to make atayef (slightly bigger pancakes) filled with cheese or nuts, then scoop about 1/4 cup of the batter.
5. Once you scoop it onto the pan, do not touch it or disturb it. The batter will immediately begin to form bubbles, when the bubbles are cooked through and it goes from shiny to matte, that means it is done.
6. Remove finished pancake from pan, and note that the bottom should be a light brown, while the top is creamy-white and covered with holes.
7. Place on a tray or a plate, and immediately cover with a towel to maintain softness, while you continue to cook the rest.
Ashta (Clotted Cream):
1. Put 3 liters of fresh milk in a large saucepan over medium heat.
2. When the milk begins to warm, add 9 tablespoons of vinegar to it, mixing to combine and leaving it over medium heat until the milk begins to separate and curdle.
3. Using a small strainer, remove the curdled parts (which will form the base for the cream) and put in another larger strainer over a bowl to completely filter any remaining liquid.
4. Set aside allowing it to cool down.
5. In the meantime, in another saucepan, combine 1 liter of fresh milk with cornstarch and sugar and stir well.
6. Place over medium heat, and continue stirring until it begins to thicken. You'll know when it's thick enough when it completely coats the back of a spoon.
7. Add the rosewater and orange blossom water and stir to combine.
8. Remove from heat and put the thickened mixture in a blender. Add the cream that was set aside earlier on top of it and pulse to combine them into one smooth mixture.
9. The mixture will seem very soupy, but that's normal. Store it in an airtight container and cover the surface with plastic so it does not form a skin.
10. Refrigerate for 5 hours or overnight.
11. When you take it out of the fridge to use the first time, I like to give it another mix by beating it with an electric hand mixer.
12. Now, it is ready for use and can be refrigerated for up to 10 days.
Rose and Orange Blossom Simple Syrup:
1. Place 2 cups of sugar in a pot and add 1 cup of water stirring to combine.
2. Place over low heat and bring to boil. If you feel the mixture is a little too thick, add a couple of teaspoons of water to thin it out.
3. Stirring the mixture before putting over heat helps to make it smoother and prevent granulation.
4. Add the lemon juice and stir to combine.
5. Once the sugar mixture begins to boil, calculate exactly 10 minutes, stirring every once in a while.
6. After 10 minutes, remove from heat, and add the rosewater and orange blossom water.
7. Your sugar syrup is now ready to use.
Notes:
If the pancake dough is not browning, you may need to raise the temperature a notch or two and try again. If it's browning too much, then reduce temperature.
The cream can be used for most Arabic desserts, and can even be eaten on its own topped with honey or sugar syrup or berries or nuts.
The cream will store up to 10 days in the refrigerator.
If the syrup feels too thick, you can loosen it up with a tablespoon of water, as needed.
The syrup can last up to 6 months refrigerated.
