Lebanese Cream Pancakes with Pistachios (Atayef Asafiri)

Instructions

1. 1

   Prepare your ingredients and workstation. Finely chop 40 g pistachios and set aside. Line a large tray with a clean, dry kitchen towel for cooling the cooked pancakes. Heat no pans yet.

2. 2

   Make the aromatic syrup. Combine 140 g sugar and 100 ml water in a small saucepan over medium heat. Stir until dissolved, bring to a boil for 4 minutes until syrupy, then stir in 15 ml orange blossom water. Remove from heat and allow to cool completely.

3. 3

   Prepare the pancake batter. In a mixing bowl, whisk together 140 g flour, 40 g semolina, remaining 10 g sugar, and 4 g baking powder. Pour in 300 ml warm milk slowly, whisking continuously until smooth and lump-free. Rest the batter at room temperature for 10 minutes.

4. 4

   Cook the mini pancakes on one side only. Heat an ungreased nonstick skillet over medium-low heat. Ladle 30 ml batter per pancake to form 8 cm discs. Cook 2 to 3 minutes until bubbles cover the surface and top turns dry. Do not flip. Transfer cooked side down onto the towel.

5. 5

   Shape and fill the pancakes. While warm, fold each pancake into a half-moon cone by firmly pinching half of the circular edge together, leaving a wide open pocket. Whip 200 g heavy cream until thick and pipe or spoon cream inside each pocket.

6. 6

   Finish and serve. Dip the cream portion of each filled pancake into the finely chopped pistachios. Arrange the cones elegantly on a serving platter and pour the cooled orange blossom syrup into a bowl alongside or drizzle lightly over top before eating.