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Atayef asafiri is the folded, cheese-stuffed cousin of the fried qatayef you see piled up in bakery windows every Ramadan. Instead of deep frying, these little pancakes cook on one side only, get a spoonful of sweet, stretchy cheese tucked inside, then a quick dip in cold syrup and crushed pistachios.
I first had these at a friend’s house in Amman, still warm from the pan, the cheese barely set and pulling apart when I bit in. That contrast between the soft, spongy dough and the melted cheese is the whole point.
This version uses a simple akkawi and milk filling, though I’ll give you a mozzarella swap if akkawi isn’t sold near you. The batter is thin and yeasted, closer to a crepe than the chewy dough in Korean hotteok pancakes, and it only needs one pass on the griddle.
The one thing that trips people up is the syrup temperature. Dip warm atayef into hot syrup and you’ll end up with a soggy, dissolving mess instead of a pancake that holds its shape.
Why You’ll Love This Recipe
- No deep frying, just a hot griddle and one flip-free pass
- The cheese filling stretches and pulls apart in every bite
- Syrup and pistachios do the finishing work, no icing needed
- Batter and syrup can be made hours ahead of assembly
Ingredient Notes
- All-purpose flour: Gives the batter structure without making it heavy. Bread flour works too, though the pancakes turn slightly chewier.
- Fine semolina: This is what gives atayef its slightly spongy, holey texture. Don’t swap in coarse semolina, it won’t dissolve into the batter the same way.
- Instant yeast: Makes the batter light and full of small bubbles as it rests. If you only have active dry yeast, proof it in the warm water for 5 minutes first.
- Akkawi cheese: A mild, salty white cheese that needs soaking in cold water for about 2 hours to pull out excess salt before cooking. Low-moisture mozzarella mixed with a little ricotta is a decent stand-in.
- Orange blossom water: Gives the syrup its distinct Levantine dessert smell. Rose water works as a swap, just use half the amount since it’s stronger.
- Pistachios: Unsalted, shelled pistachios crushed by hand give better texture than the pre-ground kind from a jar. Toast them lightly for a few minutes if you want a deeper flavor.
Atayef Asafiri: Soft Cheese-Stuffed Syrup Dumplings
Ingredients
Method
- Whisk the flour, semolina, sugar, yeast, baking powder, and salt in a large mixing bowl. Pour in the warm water and whisk until you have a smooth, thin batter with no lumps.
- Cover the bowl and let it rest in a warm spot for 45 minutes, until the surface looks bubbly and slightly puffed.
- Combine the sugar, water, and lemon juice in a 2-quart / 1.9 L saucepan. Bring to a boil over medium heat, then simmer for 5 to 6 minutes until slightly thickened.
- Remove from the heat and stir in the orange blossom water. Set the syrup aside to cool completely to room temperature before using it, this matters more than it sounds.
- Soak the akkawi cheese in cold water for about 2 hours, changing the water twice, to pull out excess salt. Skip this step if you're using mozzarella and ricotta.
- Drain the cheese and add it to a 1-quart / 1 L saucepan with the milk. Warm over low heat, stirring often, until the cheese melts and turns thick and stretchy, about 5 minutes.
- Stir in the 2 tablespoons of sugar and cook for another minute. Scrape into a bowl, cool for 10 minutes until easy to handle, then roll into about 18 to 20 small balls.
- Heat a 26 cm / 10-inch nonstick griddle or skillet over medium-low heat, no oil needed. Ladle about 2 tablespoons of batter per pancake, leaving space between them, cooking 4 to 5 at a time.
- Cook the pancakes on one side only, 1.5 to 2 minutes, until the surface is covered in small bubbles and holes and looks matte and set. Do not flip. Transfer to a clean kitchen towel, cooked side down.
- While each pancake is still warm, place a cheese ball in the center of the uncooked side. Fold the pancake in half over the filling and pinch the edges together firmly, leaving a small opening at the top so the cheese peeks through.
- Dip each folded piece into the cooled syrup, turning to coat, then let the excess drip off for a few seconds.
- Dip the pinched, cheese-exposed edge into the crushed pistachios so they stick to the syrup. Arrange on a platter and serve within a couple of hours.
Notes
- Rest the batter a full 45 minutes for the bubbly texture that makes atayef spongy.
- Cool the syrup to room temperature, never dip warm pancakes into hot syrup.
- Roll cheese filling into balls while it's still warm and pliable, it firms up fast.
- Work in batches of 4 to 5 pancakes on the griddle so you can fill them while still warm.
Tips for Success
- Cook the pancakes on medium-low heat only, since high heat browns the bottom before the top sets with bubbles.
- Fill each pancake while it’s still warm and soft, just like the folding step for fluffy dorayaki pancakes, since a cooled pancake cracks instead of folding cleanly.
- Cool the syrup completely before dipping, or the warm pancakes will turn gummy and lose their shape.
- Soak salty akkawi cheese in cold water for 2 hours, changing the water twice, before melting it with milk.
- Pinch the seam firmly but leave a small opening at the top so the cheese peeks through for the pistachio dip.
Variations
- Swap the cheese filling for sweetened ashta, or clotted cream, for a creamier, less salty version of atayef asafiri.
- Add a spoonful of shredded coconut to the batter for a slightly nutty, chewier pancake texture.
- Use crushed walnuts instead of pistachios for the coating if that’s what you have on hand, though the color won’t be as green.
Storage and Reheating
Atayef asafiri are best eaten the same day you assemble them, within a couple hours of dipping in syrup. The pancake dries out and the cheese firms up if it sits too long, and the syrup keeps soaking in until the texture turns dense.
If you want to get ahead, cook the plain pancakes up to a day in advance and stack them between sheets of parchment in an airtight container in the fridge. Make the syrup and cheese filling ahead too, then fill, fold, and dip everything fresh right before serving.
Leftover filled and dipped pieces keep in the fridge for a day, but expect a softer, denser bite the next morning. I don’t recommend freezing this dessert, the cheese filling turns grainy once thawed.
Serving Suggestions
Atayef asafiri are rich enough to serve on their own with a small glass of unsweetened tea or Arabic coffee to cut the sweetness.
I like putting out a small bowl of extra crushed pistachios so people can add more at the table. A few edible rose petals scattered over the platter make it look festive without any extra work.
For a Ramadan iftar spread, set these out alongside other qatayef and a bowl of fresh fruit like orange segments or pomegranate seeds.
FAQ
Why did my atayef asafiri turn soggy after I dipped them in syrup?
Your syrup was probably still warm when you dipped the pancakes. Warm syrup soaks in too fast and turns the pancake gummy instead of syrup-soaked but firm. Cool the syrup fully to room temperature before dipping, and dip each piece quickly rather than letting it sit in the pot.
Can I use ricotta or mozzarella instead of akkawi cheese?
Yes, a mix of shredded low-moisture mozzarella and a spoonful of ricotta works well if akkawi isn’t available. Melt it with the milk the same way until it turns stretchy and thick. It won’t have the same mild, salty tang as akkawi, so add a small pinch of salt to balance the sweetness.
Can I make atayef asafiri ahead of time or freeze them?
You can cook the plain pancakes a day ahead and store them in the fridge, but fill and dip them fresh since assembled pieces get dense after a few hours. Freezing isn’t recommended, the cheese filling turns grainy and separates once thawed.
What goes well with atayef asafiri besides the pistachio coating?
Arabic coffee or unsweetened black tea works well since the syrup already brings plenty of sweetness. A side of fresh orange segments or pomegranate seeds adds a little acidity that cuts through the richness. Some cooks scatter dried rose petals over the platter for a festive touch.
Is atayef asafiri gluten free or dairy free?
No, this version has both flour and semolina in the batter along with a cheese and milk filling, so it isn’t gluten free or dairy free. Swapping in a gluten-free flour blend changes the spongy texture, and the cheese filling is what makes it atayef asafiri instead of another stuffed pastry.
What’s the difference between atayef asafiri and regular fried qatayef?
Atayef asafiri is folded and pinched into a small bird shape, cooked on one side only, and never deep fried. Regular qatayef is often stuffed with nuts or cheese, sealed shut completely, then deep fried until crisp like Sardinian seadas pastry. Asafiri stays soft since it skips the frying step entirely.
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