2 cups milk
4 slices toast crummbled
½ cup corn starch
1 tablespoon blossom water
40 small atayef rounds
½ cup ground pistachio , for garnish
2 cups sugar syrup (atir)
zahir laymon, garnish (optional) this can be found in arab markets its called Lemon blosom petals.
atayif pancakes
How 2:
Ashta(filling)
In a saucepan mix the milk and corn starch. remove the crust from bread and ad it into the milk it will begin to desolve Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool .Once cool mix in the table cream.
Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side. or if you would like pinch the middle and leave both end showing it will look like a canoli.
Dip each atayef piece from the open side in the ground pistachios.
Arrange in a large platter and serve with the sugar syrup.
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