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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
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
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
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
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!
Frequently Asked Questions (FAQs):
To crisp them up, reheat the Atayef in your air fryer, oven, or toaster oven, or microwave them for a quick and easy snack.
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.
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
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
Air Fried Walnut Stuffed Atayif Ingredients
Pancakes
- all-purpose flour
- fine semolina
- warm water or warm milk
- baking powder
- yeast
- sugar
- rose water, optional
- blossom water, optional
Walnut filling
- walnuts, crushed
- ground cinnamon
- sugar
- blossom water (Mazaher)
Cheese Filling
- sweet cheese, crumbled
- mozzarella cheese
- sugar
- blossom water (Mazaher)
Atir
- sugar
- water
- lemon juice
- rose water
- blossom water
Cheesy Atayif, Anyone?
Steps to Prep
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.
Other Ramadan Desserts You Will Enjoy:
- Warbat Bil Ashta (Shaabiyat)
- Middle-Eastern Pancakes (Atayif)
- Easy knafeh with Mozzarella Cheese
- Osmaliyi Dessert With Ashta
- Lebanese Maamoul Cookies
- Aish El Saraya- Rose Water Bread Pudding
- Easy 5-Ingredient Ashta Recipe
- Ashtello (Panna Cotta)
- Halawet El Riz – Rice and Cheese Cream
- Simple Syrup (Ater)
Air Fried Walnut 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.