Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pancakes stuffed with ashta cream - atayef bi ashta. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pancakes stuffed with ashta cream - atayef bi ashta is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Pancakes stuffed with ashta cream - atayef bi ashta is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have pancakes stuffed with ashta cream - atayef bi ashta using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pancakes stuffed with ashta cream - atayef bi ashta:

1. Take - For the batter:
2. Get 2 cups flour
3. Take 2 1/2 cups warm water
4. Get 1/4 teaspoon dried yeast dissolved in 2 tablespoons of warm water
5. Make ready 2 1/2 teaspoons baking powder
6. Make ready 2 teaspoons sugar
7. Take 1 tablespoon rose water
8. Prepare - For the ashta cream: prepare ahead of time
9. Get 2 cups milk
10. Make ready 2 cups whipping cream
11. Make ready 6 slices American-style white bread
12. Get 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
13. Make ready - For the sugar syrup:
14. Take 2 1/2 cups sugar
15. Make ready 1 1/2 cups water
16. Make ready 1 teaspoon orange blossom water
17. Take 1 teaspoon lemon juice
18. Get 1 teaspoon rose water
19. Make ready Candied orange blossom (optional)
20. Get 1/2 cup raw ground pistachios
21. Prepare For garnishing:

Steps to make Pancakes stuffed with ashta cream - atayef bi ashta:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
3. To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
4. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other.
6. Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving.
7. Note: You can find the recipe 'Ashta cream' under my profile.

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