" Atayif Bil Ishta -- Arab Pancakes Filled With Cream "
Ingredients
For the dough
2 1/4 cups plain flour
6 g fast action dried yeast
1 1/2 teaspoons sugar
1 1/2 cups semi skim milk
1 1/2 cups water
For the filling (ishta)
2 cups semi skim milk
7 1/2 tablespoons cornflour
1/4 cup granulated sugar
3 tablespoons double cream, stiffly whipped
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup chopped pistachios
Directions
1.To make the filling:.
2.Mix corn flour gradually with milk and sugar then bring it to boil in
a medium sized, heavy bottomed pan.
3.Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
4.To make the dough:.
5.Mix all the ingredients and allow to sit for 30-40 minutes.
6.Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
7.After cooking all of the pancakes, let them cool a little.
8.To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
9.Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.
Ingredients
For the dough
2 1/4 cups plain flour
6 g fast action dried yeast
1 1/2 teaspoons sugar
1 1/2 cups semi skim milk
1 1/2 cups water
For the filling (ishta)
2 cups semi skim milk
7 1/2 tablespoons cornflour
1/4 cup granulated sugar
3 tablespoons double cream, stiffly whipped
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup chopped pistachios
Directions
1.To make the filling:.
2.Mix corn flour gradually with milk and sugar then bring it to boil in
a medium sized, heavy bottomed pan.
3.Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
4.To make the dough:.
5.Mix all the ingredients and allow to sit for 30-40 minutes.
6.Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
7.After cooking all of the pancakes, let them cool a little.
8.To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
9.Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.