TasteGreatFoodie - Air Fried Walnut Stuffed Atayef

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After a long day of fasting, these Air-Fried Walnut Stuffed Atayef 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, with its delicate folds and sweet surprises, embodies the essence of Middle Eastern hospitality—a gesture of warmth and welcome, served with love and shared with joy.

Atayef, a delicacy in the Middle East holds a place in the hearts of many during Ramadan. Following my recipe for Middle Eastern Pancakes filled with ashta cream, I’m thrilled to share another delightful Atayef creation with you. Let me tell you, it’s absolutely fantastic!

In contrast to the other version stuffed with ashta and served cold, walnut stuffed atayef takes a different approach. These Atayef are stuffed with crispy walnuts and air-fried to perfection. Once they’re ready, they’re drizzled generously with fragrant syrup. The best part? They are meant to be savored warm and fresh from the fryer—a combination of nuts, fluffy pastry, and sweet syrup, in every bite.

Prepare yourself for an experience that’s both comforting and exhilarating—an enticing fusion of tradition and creativity that will keep you coming back for more. These walnut-filled Atayef aren’t a dessert—they represent a celebration of culture. Serve as a gentle reminder of life’s simple pleasures that bring sweetness to our days. So get ready to indulge in the enchanting flavors of Atayef!

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 Atayef

Atayef or Atayif are essentially small, fluffy pancakes made from a batter of flour, yeast, sugar, and water. The batter is poured onto a hot griddle or skillet, much like regular pancakes, but with a twist—only one side is cooked, leaving the other side raw. This unique cooking method creates a half-cooked, semi-circle-shaped pancake with a smooth side and a bubbly, porous side.

Once the pancakes are cooked, they are typically filled with a variety of delicious fillings. One of the most popular fillings is ashta, a thick, creamy cheese made from milk and sugar. The ashta is sweetened with sugar and flavored with rose water or orange blossom water, giving it a delicate floral aroma.

Other common fillings include nuts, such as walnuts or pistachios, mixed with sugar and spices, or a mixture of sweetened ricotta cheese and orange zest.

After the pancakes are filled, they are often folded or sealed into a crescent shape and either fried or baked until golden and crispy. Some variations of atayef are served cold, while others are served warm, drizzled with syrup or honey and sprinkled with powdered sugar or ground nuts.

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 Atayef 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 katayef?

To crisp them up, reheat the walnut stuffed 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 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.

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

a piece of atayif stuffed with walnuts and half closed — You won’t be able to resist this walnut stuffed atayef.

Air Fried Walnut Stuffed Atayef⁣⁣⁣⁣ 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?

atayif pancake stuffed with sweet cheese — cook, fill, and close

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.

flour, semolina, warm water, baking powder, yeast, sugar, rose, and blossom water in a blender

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.

pouring atayef batter in a heated skillet

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.