Go Back Email Link
–+ servings
atayef cut in half to show walnut stuffing
Print Recipe
4.91 from 20 votes

Walnut Atayef

Walnut atayef are crispy and sweet Middle Eastern pancakes stuffed with walnuts then drizzled in a fragrant simple syrup.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 10 pieces
Calories: 232kcal
Author: Janelle Hama

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
Metric - US Customary

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.
    1 cup White sugar, ½ cup Water, 1 tbs Lemon juice, 1 tbs Rose Water
    a hand stirring simple syrup in a saucepan

Prepare Filling

  • Crush the walnuts into small pieces using a mortar and pestle, then combine with cinnamon, coconut, and sugar. Set aside.
    125 g Walnuts, 1 tablespoon Dessicated coconut, 1 tablespoon Cinnamon, 1 tbs White sugar
    walnut, sugar and cinnamon filling in a glass bowl

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.
    1 cup Plain flour, ¼ cup Fine Semolina, 1 tablespoon Yeast, 1 teaspoon White Sugar, 1 pinch Salt, 1½ cup Warm water
    atayef batter in a bowl with a hand holding a whisk
  • 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.
    three uncooked atayef pancakes on a griddle

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.
    hands holding an atayef pancake being filled with walnuts
  • 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.
    1 tablespoon Neutral Oil, 1 tablespoon Crushed pistachio
    11 stuffed atayef on a tray ready to be baked

Video

Notes

Batter Consistency: Atayef batter is thinner than regular pancake batter and will contain bubbles. Start using your batter after letting it sit for 15 minutes. The longer it sits, the more bubbles will form, which can make it difficult to pour into a round shape, work quickly!
Cooking Indicator: An atayef pancake is ready to take off the heat when there is no more wet batter on the surface. The face should be covered with bubble holes.
Do Not Flip: Unlike regular American pancakes, never flip the atayef. It's crucial to maintain the bubble holes and moisture on the surface, as this aids in baking and sealing the stuffed pancake.
Moisture Retention: Keep the cooked pancakes covered with a tea towel to retain moisture and tackiness. This helps in pinching the pancakes together once stuffed. If left uncovered, they will dry out, break apart, and can no longer be stuffed.
Stuffing: Do not be tempted to overfill with walnut stuffing as the pancakes may bust whilst baking.
 
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml, though I have used like for like US spoons and cups too and it works.
 
This article was first released in 2020 and has since been updated.

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 85mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg