TIRAMISU ARABIC PANCAKES (عصافيري)
These asafiri or atayef, filled with tiramisu cream are exactly the kind of twist these classic Arabic dessert needed!
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
Tiramisu Filling:
280g cream cheese
3/4 cup sweetened condensed milk
1 cups heavy cream
1 teaspoons vanilla essence
2 tablespoons cooled coffee
cocoa powder for dusting
PREPARATION
1. Combine all the ingredients of the dough 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. In the meantime, whisk the can of caramel condensed milk until smooth, then set aside.
4. Once 30 minutes have passed, heat a nonstick pan or skillet for over medium to medium-high heat (depending on your oven).
5. 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.
6. 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.
7. 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.
8. Place on a tray or a plate, and immediately cover with a towel to maintain softness, while you continue to cook the rest.
9. In a separate bowl, using an electric mixer, combine cream cheese, and sweetened condensed milk until smooth.
10. Once completely smooth, add the heavy cream and vanilla extract and continue mixing until stiff peaks form. Then add the cooled coffee.
11. Now to assemble, fold and pinch the atayef pancake to secure, but not all the way. You want to keep an opening, almost like a bouquet of flowers.
12. In that opening, spoon a generous dollop of the tiramisu cream, and set aside. Repeat with the remaining pancakes.
13. Finally, dust with cocoa powder and enjoy immediately. You can refrigerate for up to 2 days tightly sealed, but I must warn you that these are better eaten fresh!
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.
