QUATAIEYF (ATAYEF) - ARABIC CUSTARD FILLED PANCAKES FOR RAMADAN

INGREDIENTS:  Serves 6 - 8

Batter for pancakes: 
                • 2 cups flour
		• ½ cup whole wheat flour
		• 2 cup milk
		• 1 cup water
		• 1 tsp yeast
		• 1 tsp baking powder
		• 2 tsp sugar
		
		Custard (Ashta): 

		• 4 cups whole milk
		• 1 cup heavy cream
		• 3 tbs sugar
		• ½ cup corn starch mixed with ½ cup water
		• 7 pieces  of plain white bread with crust removed
		• 1 tbs rose water
		• 1 tbs orange blossom water
		• ground pistachio nuts  pomegranate kernels,  chocolate chips or candied citrus peel for
                   topping
	        • Syrup for topping - Recipe follows:

PREPARATION:

Pancake batter: Mix all ingredients in a bowl and stir until well combined, let sit for 20
       minutes. To cook pancakes, heat a non-stick pan on medium-low heat, pour 1/4 cup batter
       or until 3 inches in diameter, cook until bubbles cover the pancake and it is no longer wet,
       about 30 seconds, make sure bottom is golden brown color, remove and place in a dish to
       cool, repeat until batter is gone.

Custard: Pour whole milk, fat free milk, heavy cream, sugar and corn starch in a medium
       size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins
       to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and
       pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover
       with plastic wrap and place in the refrigerator to cool completely.
 
To serve, Pinch the pancakes together half way, fill a piping bag with custard and pipe into
       pancake pocket, top with ground pistachio and serve with simple syrup (recipe follows) or orange
       blossom honey.  Refrigeration is a must!

SIMPLE SYRUP RECIPE (ATYR):
Ingredients
		• 2 cups sugar
		• 1 cup water
		• juice of ½ of a lemon
		• 1 tbs orange blossom water
		• 1 tbs rose water
Directions
Combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then
add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat
and let cool completely before serving.**SEE COOK'S NOTES

COOKS NOTE** 
Syrup can be stored in a tightly sealed jar in the refrigerator for up to 2 months.
NOTE: THE VIDEO BELOW MIGHT BE OF HELP

            

  ATAYEF (QATAIEYF) RECIPE !!! STUFFED CUSTARD PANCAKES Video