Air Fried Walnut Stuffed Atayif
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.
Servings: 12 pieces
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.
Notes
Deep Frying Tips:
Heat the oil in a frying pan and fry the qatayef to your liking. I like mine crunchy, so I fry them until they are a golden brown color.
Baking Tips:
Place the closed atayef on a baking sheet lined with parchment paper and bake for 8-10 minutes at 400 F, flipping halfway through until they are golden brown.