Vegan Atayef (Rose Water Cream Filled Lebanese Pancakes)
 
Prep time
Cook time
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Traditional Lebanese Atayef made vegan with crisp corn flour pancakes, fragrant rose water syrup, and a luscious coconut cream filling. A beautiful Ramadan dessert that's elegant, nostalgic, and surprisingly easy to make.
Author:
Recipe type: Dessert
Cuisine: Lebanese, Vegan
Serves: 20-24 pancakes
Ingredients
  • Pancakes
  • 1 cup flour
  • 1 cup semolina
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • ½ tsp instant yeast
  • pinch salt
  • 1½ cups warm water
  • Rose Water Cream
  • ½ can Nature's Charm coconut whipping cream, chilled overnight
  • ½ can sweetened condensed oat milk
  • 8oz vegan cream cheese, softened
  • ½ tsp rose water
  • ½ tsp orange blossom water
  • Rose Water Syrup
  • 2 cups sugar
  • 1 cup water
  • 2 tsp rose water
  • 1 tsp orange blossom syrup
  • 1 tsp lemon juice
Instructions
  1. Prepare the rose water simple syrup by combing the sugar, lemon juice and water in a small saucepan. Heat on medium-high heat and whisk until all the sugar has dissolved in the water. Simmer for 10 minutes. Add the rose water and orange blossom water and turn off heat. Once the syrup has cooled, pour into a jar and set aside.
  2. In a large bowl, combine all the dry ingredients (flour, baking powder, sugar, salt, and yeast) together.
  3. Add the water to the combined dry ingredients and mix well. The mixture should be similar to a runnier pancake batter. Cover and set aside to rest for 20 minutes.
  4. Heat up a non-stick skillet on medium-low heat. Drop 1-2 tablespoons of batter and spread lightly using the bottom of your spoon or ladle.
  5. The Atayef will begin to bubble. Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towels. This will take 1-2 minutes.
  6. The bottom of the Atayef should be a light brown color. Fold each one into a taco shape and pinch together ⅓ of the sides. Once finished, spray them with cooking oil on both sides then air fry at 375F for 6 minutes until golden brown.
  7. To prepare the filling, add the vegan cream cheese to a bowl. Add the whipping cream, sweetened condensed milk, rose water, and orange blossom syrup. Beat together until fluffy. Chill in the fridge until ready.
  8. Once the pancakes are crisp, soak them in the rosewater syrup. Pipe 1-2 Tbsp cream filling into each. Top with chopped pistachios and more rosewater syrup.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-atayef-lebanese-pancakes/