Walnut atayef are crispy and sweet Middle Eastern pancakes stuffed with walnuts and then drizzled in a fragrant simple syrup.
What Are Atayef?
Atayef are light, airy and delicate pancakes scattered with air bubbles, typically stuffed with various fillings.
While homemade atayef is mostly reserved for special occasions, such as Ramadan desserts after iftar (check out this vegan iftar recipes list), these Middle Eastern pancakes can be found year-round in bakeries across the Middle East. You can purchase them pre-made or as plain pancakes ready for you to stuff at home.
How to Pronounce Atayef
The pronunciation of atayef varies across the Middle East. For example, it can be pronounced as Gatayef or Qatayef (Fahlestinia), Katayef (Gulf), Atayef (Lebanon), and so forth. In English, it is pronounced simply as "Ah-tah-yeff."
My Introduction
I first learned of atayef from my son’s grandmother. I remember her stuffing pancakes with either cheese or walnut filling, then frying them until crisp and coating them in copious amounts of simple syrup.
Filling Variations
You can choose to stuff them with nuts, white cheese, or ashta (an Arabic custard). The ashta version, known as Atayef Asafiri, uses soft pancakes that are left half-open and are not baked or fried.
Atayef can be either fried (pan-fried or deep-fried) or baked. This recipe shows how to make oven-baked walnut atayef from scratch, that is incidentally a vegan dessert.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
Atayef Pancakes
Atayef pancakes are made with yeast which behave differently to your standard western pancakes, the plain flour and semolina batter is filled with bubbles from the gas escaping from the yeast, which creates the ideal texture and moisture needed to create these.
Walnut Filling
Crushed walnuts that have been sweetened with sugar and flavored with desiccated coconut and cinnamon. Now, in the picture I have used coconut sugar, however, they are traditionally made with white sugar. I alternate between the two.
Attar
A Middle Eastern simple syrup that is basically made with white sugar and water. Depending on its application will depict the flavorings, in this walnut atayef recipe, we will be using fresh lemon juice and rose water.
I recommend making the sugar syrup first to give it ample time to cool down before drizzling it onto the finished atayef.
Janelle's Tips
Avoid Cast-Iron: Do not use a cast-iron skillet or pan, as it will get too hot to create the desired pancakes.
Heat Setting: Heat should be on low-medium, depending on your stovetop. I generally use an electric griddle set to medium, which allows me to cook more pancakes at the same time.
Pancake Texture: The pancakes should be tacky, which is important for sealing the walnut atayef shut once stuffed, without needing additional wet ingredients. This is why it's crucial to retain moisture and prevent them from drying out.
Deep Frying: traditionally these walnut atayef are deep fried in neutral oil rather than oven baked. If you wish to do this, heat your oil on high and then deep fry until each one is golden brown.
Storing Simple Syrup: Leftover simple syrup can be stored in an airtight jar in the fridge for several months.
More Vegan Middle Eastern Desserts
I love making batlawah which is the Middle Eastern version of baklava.
Delicious and popular Arabic sweet cakes are Namoura and sfouf which are both made with semolina.
Something a bit lighter yet still sweet is Lebanese rice pudding called roz bi halib.
Perfect for a summer's day this Hayaliyeh Lebanese milk pudding is refreshingly good.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Walnut Atayef
Ingredients
Filling
- 125 g Walnuts crushed
- 1 tablespoon Dessicated coconut heaped
- 1 tablespoon Cinnamon
- 1 tbs White sugar
Simple Syrup
- 1 cup White sugar coconut sugar can be used
- ½ cup Water
- 1 tbs Lemon juice fresh
- 1 tbs Rose Water
Atayef Pancake Batter
- 1 cup Plain flour sifted
- ¼ cup Fine Semolina
- 1 tablespoon Yeast dry active
- 1 teaspoon White Sugar coconut sugar can be used
- 1½ cup Warm water
- 1 pinch Salt
Other
- 1 tablespoon Neutral Oil use as needed
- 1 tablespoon Crushed pistachio for garnishing
Instructions
Prepare Simple Syrup (Attar)
- Place sugar and water in a small saucepan and stir for about 30 seconds to help dissolve the sugar. Then, set the saucepan on medium heat and bring it to a soft boil. Add the rose water and fresh lemon juice, stirring for 1 minute to combine. Turn off the heat and set aside to cool.
Prepare Filling
- Crush the walnuts into small pieces using a mortar and pestle, then combine with cinnamon, coconut, and sugar. Set aside.
Prepare Atayef Pancakes
- In a large mixing bowl, combine the plain flour, fine semolina, yeast, sugar and salt. Make a well in the center and then add the warm water to form a batter. Set aside for 15 minutes at room temperature, see belwo notes for tips on this.
- Heat a non-stick pan over low-medium heat or a non-stick electric griddle on medium heat. Pour batter into the pan to form pancakes about 10-12 cm (approximately 4 inches) in diameter. Cook until bubble holes form and the surface is no longer wet, about 2 minutes. Carefully use a spatula to remove the pancakes and place them onto a tray lined with a tea towel, then cover them. See notes.
Assembling Walnut Atayef
- Place a pancake in your hand with the face up, and pinch one end to start forming a pouch. Place 2-3 teaspoons of filling in the center of the pancake, do not overfill and leave a 1½cm (½in) perimeter). Pinch the edges of the pancake together until it is completely sealed. Place the stuffed pancake onto a parchment paper-lined baking tray. Repeat with the remaining pancakes.
- Brush each walnut stuffed atayef with oil and place the tray in a preheated oven at 180°C (356°F). Bake until golden brown and crispy, approximately 20-25 minutes. Allow to cool for about 10 minutes, then drizzle with simple syrup and garnish with pistachios. Serve immediately.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Giangi
I always enjoy this atayef pancake when I visit Dubai and love them. Your recipe is the inspiration I needed to try to make them. Thank you for such in detail explanations
Gloria
I love trying recipes from around the world. These pancakes are so delicious. Never thought to do this, learning something new all the time. I did a practice run and now will be making them again for guests, thanks
Kerri
I loved these, so crispy and the filling was delicously decadent. Thanks for the clear intstructions and video. It was easier to make than I thought!
Toni
These are really tasty and delicious pancakes!! Thanks for sharing the recipe!
Debra
First time trying these stuffed pancakes. Wow...what an interesting treat...that filling was delicious.
Nora
The walnut filling is so delicious! Thank you!
Natalie
Yum, this is fantastic. Love that filling!
Gloria
Great for brunch, or dessert. These tasty little treats are yum.
Sarah
Very tasty and clear step by step recipe! They did not really get very crispy in the oven but were still very good 🙂
Janelle
So glad you liked them Sarah 🙂 Your Instagram story of making these vegan atayef looked fabulous!
As for the crisping up part - there could be a host of reasons for this 🙂
Hiba
I have always bought my atayef pancakes and stuffed them myself. I successfully made my own using your recipe. I will now be able to make them fresh for Ramadan nights. Can you please share a recipe for vegan knafeh.
plantbasedfolk
Hey Hiba,
That's exactly what my friend said, she used to buy them too.
Challenge accepted, stay tuned for vegan knafeh.