Fedai's easy atayef recipe

My husband swears that these are the best atayef that he's ever tasted!

Batter:

• 3 cups warm milk
• 2 cups smead 3
• tbsp. flour
• 1 1/4 tsp. each: baking soda, baking powder, mahleb
• 1 pack instant yeast

1. combine all ingredients in a blender, liquid first.
2. Blend 5 minutes.

Choose from these Filling options

• 2 cups chopped walnuts
• 3 tbsp. sugar
• 2 tsp. cinnamon
• Mix all well in a bowl

Or

• 1lb. Ricotta Cheese

Or

• ustah:
• small container half/half
• 3-4 tbsp. corn starch (dissolved in water)
• 1 qt. heavy whipping cream (small milk carton)
• 2-3 tbsp. sugar

1. put half & half,sugar,whipping cream in a pot bring to boil.
2. Add slowly dissolved cornstarch stirring well.
3. Put in refrigerator to thicken.

Or

• 1 lb. unsalted lebanese white cheese, grated

Atter (syrup):

• 2 cups sugar
• 1 1/2 cups water
• 1 tsp. lemon juice
• 1 tsp. orange blossom water

1. Start by making Atter since it needs to be cold.
2. Dissolve sugar in water, stirring over medium high heat until dissolved.
3. Bring to a boil.
4. Add lemon juice and lower heat.
5. Simmer 10-15 minutes.
6. Just before moving from heat add orange blossom water.
7. Let cool.
8. Heat a griddle or small nonstick frying pan over medium heat and lightly grease with butter.
9. Pour 1/2 ladle of batter into the pan and tilt immediately to allow it to spread. Make sure it remains round and thick.
10. Cook about 1 minute or until all bubbles forming on pancake disappear and underside is golden brown.
11. Fry one side of pancake only. The other side must remain uncooked and moist, so that its edges can be stuck together.
12. Lift out and pile on plate ready for stuffing.
13. put a heaping tablespoon of stuffing in middle of pancake, on uncooked side.
14. Fold pancakes in half over filling to make half-moon shape, and pinch edges to secure.Deep fry, until golden brown,turning them over once.
15. Drain well on paper towels.
16. While still hot dip in cold Atter syrup.
17. Serve hot or cold.

Sahtayn!

Fedai