Atayef Al-Safiri – Bernard’s Kitchen


Qatayef or qatayef (not to be confused with qatayef, a pie made from angel hair) is a savory pie filled with ashaliya cream, rose water, orange blossom and crushed toasted pistachios. Everything is served with a flavored syrup and gives an end result that is not too sweet. This pastry is found in Lebanon, but also in Egypt and other Levant countries. This serving with half of the pie folded to make a cone is called asaveri.

Recipe for about twenty pies:

– ashtalya cream:

  • 250 gm semi-skimmed milk
  • 230 g full fat
  • 75 gm sweetened condensed milk
  • 75g of cornstarch
  • 120 grams of water
  • 1 tablespoon orange blossom
  • 1 tablespoon rose water

To prepare the drink:

  • 280 grams of sugar
  • 180 ml of water
  • 1 slice of lemon
  • 1 teaspoon blossom water
  • 1 teaspoon rose water

To prepare the dough:

  • 190 grams of flour
  • 50gm fine semolina
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 425 g semi-skimmed milk
  • Half a teaspoon of dried baker’s yeast
  • Approximately 150gm roasted unsalted pistachios, peeled.

– ashtalya cream:

Put the milk, cream and condensed milk in a saucepan over low heat.

In a bowl, put the cornstarch (mazine) and water. Mix well.

When the milk boils over low heat, slowly pour it into the container while whisking. Pour everything back into the saucepan and bring to a boil, stirring. The cream will quickly thicken.

Turn off the heat and add orange blossom and rose water. If you find a real orange blossom, take advantage of it!

Pour into hot cream.

Mix well.

Pour into a clean container, then apply a film to the coating. Let it cool to room temperature and then put it in the fridge. You can do it the night before.

For syrup, we put sugar, water and lemon, boil for 4 minutes.

Remove from the heat and add the orange blossom and rose water.

To prepare the dough: Put the flour, fine semolina, sugar and baking powder in a bowl.

Pour the dried yeast into the milk and mix well. Then pour the milk into the bowl while mixing to avoid clumps.

When the dough is ready, let it rest for 15 minutes. Then make pancakes. Here I took a machine with little pancakes that someone gave me for my birthday! But other than that, in the pan, it would be very good too. The diameter of the pancakes is about 8 cm.

The dough will make as many holes as a thousand pies.

Cook only one side. They will be perfect. When done, fold a pie in half and pinch it in half to close. I do this when they are still warm.

And here the small cones are ready for decoration.

Pour the cooled cream into the bowl of a food processor fitted with the whisk attachment.

Whisk at high speed for one minute. This time the cream is soft, but with a good texture.

Chop the pistachios with the knife.

We are ready to fill it all!

Fill pancakes with cream.

Then we pass them with crushed pistachios.

Put in a beautiful dish and then sprinkle the syrup and leave it available.

Get Proof 5-6