This post may contain affiliate links. Please read our disclosure policy.
A perfect post-iftar treat, these Air-Fried Stuffed Atayef feature a golden-brown crispy shell with a rich, nutty filling. The combination of crunchy walnuts, soft batter, and sweet syrup creates a mouthwatering Ramadan favorite!
Atayef holds a special place in my heart, especially during Ramadan, when the aroma of sweet syrup fills the kitchen. After sharing my recipe for soft, cream-filled atayef, I knew I had to bring you another delicious twist—this time, with a crunchy, nutty filling!
Unlike the delicate ashta-filled version served cold, these walnut stuffed atayef are golden and crisp, thanks to the air fryer. They’re filled with a fragrant blend of walnuts and cinnamon, then air-fried to perfection before being drizzled with a luscious syrup. The best part? They’re meant to be enjoyed warm, fresh out of the fryer, offering the perfect balance of crisp pastry, crunchy nuts, and sweet syrup in every bite.
If you are a fan of Ramadan desserts, you must try my Warbat Bil Ashta (Shaabiyat), Osmalieh Dessert with Ashta, Halawet El Riz – Rice and Cheese Cream, and Easy knafeh with Mozzarella Cheese.
Table of Contents
Recipe Overview
Cuisine: Middle Eastern
Cooking Method: Air-fried and optionally fried or baked
Skill Required: Beginner to Intermediate
Signature Taste: Light, spongy pancakes with a nutty filling
Diet Info: Can be made vegetarian, customizable for dairy-free and nut-free diets
All About Atayef
Atayef (or qatayef) are fluffy Middle Eastern pancakes made with a simple batter of flour, yeast, sugar, and water. Unlike traditional pancakes, they are cooked only on one side, creating a soft, bubbly texture that absorbs syrup beautifully.
These pancakes are then filled with sweet, flavorful fillings—popular choices include creamy ashta (clotted cream infused with rose or orange blossom water), spiced walnuts or pistachios, and sweetened ricotta with orange zest. Once filled, they are folded into crescents and either fried, baked, or left fresh, depending on the variation.
One well-loved version, atayef asafiri, is left unbaked and partially sealed, revealing a luscious cream filling that’s dipped in chopped pistachios for an elegant touch.
Walnut Stuffed Atayef Ingredients
All-Purpose Flour: Forms the base of the batter, giving the atayef a soft yet structured texture.
Fine Semolina: Adds a slight chewiness and enhances the crispy exterior when air-fried.
Baking Powder & Baking Soda: Work together to create bubbles in the batter, giving the pancakes their signature airy texture.
Warm Water: Helps activate the leavening agents, ensuring a light and fluffy batter.
Walnuts: Provide a rich, nutty crunch; finely chopping them ensures an even filling. Substitute with almonds or pistachios for variety.
Cinnamon: Adds warmth and depth to the filling, balancing the sweetness.
Orange Blossom Water: An optional ingredient that enhances the filling and the syrup with a floral, citrusy aroma.
Orange Blossom Water – Infuses the syrup with traditional Middle Eastern flavors, adding a fragrant touch.
Sugar: Sweetens both the filling and the syrup while helping the atayef caramelize.
Lemon Juice: Prevents crystallization in the syrup and adds a subtle tartness.
Cheese Filling: This filling combines sweet cheese (such as ricotta) with finely shredded mozzarella. The sugar adds a touch of sweetness, while the blossom water (mazaher) infuses the filling with a delicate floral aroma.
Scroll down for recipe details.
Top Tips
- If the batter is thick, you can gradually add a little bit of water, one tablespoon at a time, until it has a looser consistency.
- Getting perfect atayef pancakes requires letting the batter rest for at least 15-20 minutes before cooking.
- If you leave it to sit for a long time and notice that there is some foam on top, put the dough back in the blender and spin it. It will return to its original consistency.
- Before cooking the atayif, heat the pan on high heat for 3–4 minutes. Then lower it to medium heat and cook. You don’t want your atayif to burn or be undercooked.
- You can use simple syrup in the walnut filling and the cheese filling if you want.
- Don’t use hot water or boiling water when making the batter because this will kill the yeast and you will end up with flat atayif.
- Don’t cook atayif on both sides. It is critical to only cook one side of the atayef and leave the other side uncooked. This aids in sealing the mixture inside when the opposite side is raw.
You Won’t Be Able to Stop at One!
Variations
Simple syrup (Ater): You can use maple syrup instead of simple syrup, but this might affect the flavor.
Pistachio and Rose Water Filling: Swap the walnut filling for finely chopped pistachios, sweetened with sugar, and flavored with a hint of rose water.
Date and Cinnamon Filling: For a Middle Eastern twist, use chopped dates mixed with cinnamon, sugar, and a dash of orange blossom water.
Chocolate Hazelnut Spread Filling: For a modern twist, fill the atayef with a scoop of chocolate hazelnut spread. Once air-fried, drizzle with honey or syrup and garnish with crushed hazelnuts.
Ashta (Clotted Cream) Filling: Substitute the nut fillings with ashta, a rich, creamy mixture made from milk and sugar, flavored with rose or orange blossom water. This filling adds a luxurious, creamy texture perfect for a more indulgent dessert.
Pro Tips
Because the syrup softens the qatayef, I prefer frying the amount you want to eat so you don’t have a lot of leftovers. Consider the following points:
- Fry them until they are a darker shade of golden brown; the longer you fry them, the crunchier they will become. If you want a soft one, don’t fry it for too long.
- The thicker your syrup is, the crunchier your atayef will be.
- Don’t drench them for a long time in the syrup: If you leave them in the syrup for more than 2-3 minutes, your atayif may become soft.
How to Make Walnut Stuffed Atayef
To a blender, add the flour, semolina, warm water, baking powder, yeast, sugar, rose, and blossom water. Blend for about 2 minutes. The consistency of the batter should not be thick, it needs to be loose but also not too loose. If it seems thick, gradually add water until the batter is looser. Set aside for 20 minutes.
Meanwhile, combine your crushed walnuts with sugar and blossom water.
Do the same with the cheese. Crumble the sweet cheese very well (you can use a small blender to crumble it). Then, add the mozzarella cheese (best to use finely shredded but thick will also work), sugar, and blossom water.
Heat a medium skillet on high for 2 minutes then lower to medium-low heat. Pour in the batter, about 4-5 tablespoons. I used a ladle and would fill half of it to make perfectly round pancakes.
You will notice the bubbles form as the pancakes cook. Once all the bubbles are gone remove them (do not flip) then place them on a kitchen towel and cover them with another towel so they stay moist. Continue until all the pancakes are finished.
Fill the center of the pancake with about 1 ½ tablespoons of the walnut or cheese mixture.
Pinch them together to close starting from one end to the other.
This is the shape you will get.
Place in the air fryer, and spray with cooking oil spray. Air-fry at 350F for 10 minutes or until golden brown.
Drizzle with simple syrup, garnish with crushed pistachios, and enjoy warm.
Frying Instructions
Pour about 2 inches of neutral oil (such as vegetable or canola oil) into a deep pan or skillet and heat it to 350°F (175°C).
Carefully place the stuffed atayef in the hot oil, ensuring not to overcrowd the pan. Fry for 2–3 minutes per side, or until they turn a deep golden brown and crispy.
Transfer the fried atayef to a plate lined with paper towels to remove excess oil.
While still warm, quickly dip them in the prepared sugar syrup for about 10–15 seconds, then transfer to a serving plate.
Serve you walnut stuffed atayef while they are crispy and warm!
Baking Instructions (Healthier Alternative)
Preheat the oven to 375°F (190°C).
Lightly brush or spray both sides of the stuffed atayef with vegetable oil or melted butter for a golden, crispy texture.
Line a baking tray with parchment paper and place the atayef in a single layer, seam-side down.
Bake for 15–18 minutes, flipping halfway through, until they are evenly golden and crisp.
Once baked, immediately dip or drizzle them with warm sugar syrup and serve
Storage
Storing Leftovers: Once fried and soaked in syrup, let the atayef cool completely before storing them in an airtight container at room temperature for up to 1-2 days. They may lose some crispness over time but will still retain their flavor. If you’re concerned about losing texture, I recommend only frying the amount you plan to eat at once.
Freezing Uncooked Atayef: To prep ahead, stuff the uncooked atayef, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or zip-lock bag. They stay good in the freezer for up to 3 months. When ready to enjoy, fry or air-fry them directly from the freezer, adding extra time to the cooking process.
Frequently Asked Questions (FAQs):
That is usually an indication that the batter needs some liquid. Add another 1-2 tablespoons of water and blend quickly in the blender again before attempting another pancake.
It’s very important to note that your atayif will burn if it gets too hot. If you don’t use enough heat, it will be pale and you will have to wait forever for it to cook. You should use medium heat to ensure they cook perfectly.
Make sure the edges are slightly damp and press firmly to seal.
Other Ramadan Desserts You Will Enjoy:
Stuffed Atayif
Equipment
- Blender
Ingredients
Pancakes
- 1 cup all-purpose flour
- ½ cup fine semonila
- 2 cups warm water or warm milk
- ½ teaspoon baking powder
- ½ tablespoon yeast
- 2 tablespoons sugar
- ½ tablespoon rose water
- ½ tablespoon blossom water, optional
Walnut Filling
- 1 cup walnuts, crushed
- ⅛ teaspoon ground cinnamon
- 2 tablespoons sugar
- 1 tablespoon blossom water, mazaher
Cheese Filling
- ½ cup sweet cheese, crumbled
- ½ cup finely shredded mozzarella cheese
- 2 tablespoons sugar
- 1 tablespoon blossom water, mazaher
Atir
- 2 cups sugar
- 1 cup water
- 2 tablespoons lemon juice
- 1 teaspoon rose water
- 1 teaspoon blossom water
Instructions
- To a blender add the flour, semolina, warm water, baking powder, yeast, sugar, rose, and blossom water. Blend for about 2 minutes. The consistency of the batter should not be thick, it needs to be loose but also not too loose. If it seems thick, gradually add water until the batter is looser. Set aside for 20 minutes.
- Meanwhile, combine your crushed walnuts with sugar and blossom water, and the same with the cheese. Crumble the sweet cheese very well (you can use a small blender to crumble it). Then, add the mozzarella cheese (best to use finely shredded but thick will also work), sugar, and blossom water.
- Heat a medium skillet on high for 2 minutes then lower to medium-low heat.
- Pour in the batter, about 4-5 tablespoons. I used a ladle and would fill half of it to make perfectly round pancakes. You will notice the bubbles form as the pancakes cook. Once all the bubbles are gone remove them (do not flip) then place them on a kitchen towel and cover them with another towel so they stay moist. Continue until all the pancakes are finished.
- Fill the center of the pancake with about 1 ½ tablespoons of the walnut or cheese mixture. Pinch them together to close starting from one end to the other.
- Place in the air fryer, and spray with cooking oil spray. Air-fry at 350F for 10 minutes or until golden brown. Drizzle with simple syrup, garnish with crushed pistachios, and enjoy warm.
