Air Fried Walnut Stuffed Atayif

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After a long day of fasting, these Air-Fried Walnut Stuffed Atayif are the perfect treat. The golden-brown batter and rich, nutty filling make them a deliciously indulgent way to break the fast.

The sweetness of the syrup, the crunch of the walnuts, and the soft texture of the batter come together in perfect harmony. A mouthwatering Ramadan tradition, these Atayef are sure to please!

Crunchy, Sweet, and Satisfying

perfectly crunchy air fried atayif stuffed with walnuts and drizzled with simple syrup — A comforting way to celebrate the end of a long day of fasting

Atayef is an extremely popular Middle-Eastern dessert, especially during the holy month of Ramadan. I previously shared with you my Middle-Eastern Pancakes (Atayif) stuffed in sweet fluffy cream also known as ashta, and I knew I had to share another Atayef recipe with you guys. It’s so delicious!

My ashta version is served cold, drenched with rose-water syrup. This recipe is the opposite! These walnut-stuffed Atayef are air-fried, then drizzled with the ater syrup right out of the fryer, as they are best served warm.

Impress Your Guests

Air fried atayif stuffed with walnuts and cheese and drizzled with ater — We all wait for Ramadan to enjoy this treat.

All About Atayif

Atayef batter is the same regardless of the filling. The batter is very similar to the pancake batter in consistency.

The one difference between these “Lebanese Pancakes” and regular pancakes is that they are not flipped over after they begin to set like pancakes. Pancakes are not fully cooked until all bubbles on top have solidified.

Atayef pancakes are typically folded in half and pinched to seal completely when filled with nuts. They can be fried or baked until golden brown. Depending on how sweet you want your atayef, you can either dip them in syrup or drizzle it on top.

You’ve probably seen atayef that look like little cones, also known as atayef asafiri. The pancakes are partially sealed to reveal a cream filling (such as ashta) before being dipped in chopped pistachios. This type of atayef is typically served raw, with no prior frying or baking.

Walnut Stuffed Atayif Ingredients

atayif ingredients: flour , semolina, yeast, baking powder, blossom water, and rose water — You’ll only need simple ingredients to make this Ramadan dessert.

Variations

Frying: Whether deep frying or pan-frying, heat neutral oil and cook each atayef until golden crispy.

Nuts: Replace the walnuts with raw pistachios or almonds. For a deluxe version, combine all three.

Simple syrup (Ater): You can use maple syrup instead of simple syrup, but this might affect the flavor.

An Iconic Treat

2 pieces of round atayif covered with a paper towel — Simply Perfect!

How Do You Keep Qatayef Crunchy for the Longest?

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.

Thick Syrup: 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

You Won’t Be Able to Stop at One!

crunchy atayif filled with cheese and walnuts and drizzled with simple syrup. — Light and fluffy Middle Eastern Pancakes

Frequently Asked Questions (FAQs):

How do you store and reheat katayif?

To crisp them up, reheat the Atayef in your air fryer, oven, or toaster oven, or microwave them for a quick and easy snack.

What if there are no bubbles when I cook the atayef?

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.

What temperature should qatayef pancakes be cooked at?

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.

Can you freeze atayef?

Sure you can freeze your Air Fried Walnut Stuffed Atayif. Just make sure you stuff them first, then place them on a baking sheet in a single layer, freeze for a couple of hours, and then place them in a zip lock freezer bag. They will stay for up to 6 weeks.

Use Your favorite Filling

6 atayif stuffed with cheese and walnuts and ready to be air fried — Look at the golden perfection!

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 let it 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.

If you don’t have sweet cheese, you can choose finely shredded mozzarella cheese but don’t forget to add the simple syrup and the rose water.

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.

The Star of the Show in Ramadan