Atayef, stuffed Syrian pancakes in orange blossom syrup
Little yeasted pancakes folded around sweet ricotta, baked until crisp and dipped in fragrant syrup. A Ramadan favourite.
- Time1 hr 20
- LevelMedium
- Costabout £0.39 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the batter. Whisk the flour, semolina, yeast, baking powder, 1 tsp sugar and warm water until smooth and thin like double cream. Cover and leave for 30 minutes, until bubbly.
30 min - 2
Meanwhile, make the syrup. Heat the 150 g sugar and 100 ml water until dissolved, then simmer for 6 minutes. Stir in the lemon juice and 1 tsp orange blossom water and cool.
6 min - 3
Mix the ricotta, icing sugar and 1 tsp orange blossom water for the filling.
- 4
Heat a non stick frying pan over a medium heat. Pour in a small ladle of batter (about 2 tbsp) to make a pancake 8 cm wide. Cook for about 1 minute, until the top is covered in bubbles and looks dry. Do not flip. Lift out onto a tea towel. Repeat with the rest of the batter.
1 min - 5
Heat the oven to 200°C (180°C fan). Put a spoonful of ricotta onto the cooked side of each pancake, fold in half and pinch the edges together to seal firmly.
- 6
Lay them on a lined tray, brush with the melted butter and bake for 10 to 12 minutes, until golden.
11 min - 7
Dip each hot atayef briefly in the cold syrup and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
