Atayif (Stuffed Pancakes)

Syrup:

1 ½ cups of sugar.

1 cups of water

1 teaspoonful of lemon juice.

1 tablespoons of Rose water.

Fillings:
Walnut:2 cups chopped walnuts,1 1/2 cup sugar, 1/2 cup rose water.
Pistachio:2 cups crushed pistachio mixed with 1 1/2 cups sugar 1/4 cups rose water 3 table spoons of the syrup.
Ashta(Cream): can of gamar thick table top cream.

Batter:

1 cup flour
1 cup warm water

Pack Powder Yeast (one tablespoon)

HOW2:

SYRUP:
Add sugar to water, stir on mild -heat stove until dissolve. · Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick. · Allow it to cool to room temperature.

BATTER:

Dissolve 1 pack Powder Yeast in 1 cup warm water.

Add water gradually to flour. Use "Whisk" to beat the flour while adding the water.Continue adding water and beating the flour until you get batter like Pancake batter.Leave the batter for half an hour, until the yeast works. When you see bubbles and the batter becomes thick, it means the Yeast worked. If the batter is too thick, add more water and beat.Do not beat it too hard. If you beat it too hard, you will loss the bubbles. Heat non-sticky "Large Frying Pan". Poor 3 inch diameter circles of Atayif batter and cook.After Atayif Pastry (dough) is cooked: remove it: when the upper service is white and dry and the bottom is dark pink.If the bottom is too dark, reduce the heat. If the bottom is too light, increase the heat. When you remove it from the "Large Frying Pan", put it on paper towels to cool. Make it one layer, so it won't stick to each other. Cover it with a towel to keep it from drying. After the dough is cold, go to step 2.
You can not store the Atayif dough for a long time. If you do, it becomes stale and you can not use it.