Lebanese Atayef with Walnut Filling

Name: Lebanese Atayef with Walnut Filling
Prep time: 36 min
Cook time: 28 min
Total time: 1 h 4 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 1 cup (200 g) granulated sugar; ½ cup (120 ml) water; 1 tsp (5 ml) fresh lemon juice; 1 tbsp (15 ml) orange blossom water; 1¼ cups (150 g) walnut halves, finely chopped (pieces no bigger than ⅛ inch / 3 mm); 2 tbsp (25 g) granulated sugar; 1 tsp (2½ g) ground cinnamon; 1 tbsp (15 ml) orange blossom water; 1 cup (125 g) all-purpose flour; ½ cup (85 g) fine semolina; 1 tsp (3 g) instant yeast; 1 tsp (4 g) baking powder; 1 tbsp (12 g) granulated sugar; ¼ tsp (1½ g) fine salt; 1½ cups (360 ml) water, warm, about 100°F (38°C), comfortably warm to the touch; 2 tbsp (15 g) unsalted pistachios, finely ground or crushed (optional)

From the MyKitchenBank Kitchen

Small yeasted semolina pancakes cooked on one side only, folded around a cinnamon-spiced walnut filling and dipped in fragrant orange blossom syrup. A classic Ramadan sweet that tastes bakery-fresh at home.

Prep: 36 min
Cook: 28 min
Wait: 45 min
Total: 1 hr 49 min
Makes: 16 filled atayef (about 2 per serving)

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Ingredients

8 servings

For the orange blossom syrup (atar)
1 cup (200 g) granulated sugar
½ cup (120 ml) water
1 tsp (5 ml) fresh lemon juice
1 tbsp (15 ml) orange blossom water
For the walnut filling
1¼ cups (150 g) walnut halves, finely chopped (pieces no bigger than ⅛ inch / 3 mm)
2 tbsp (25 g) granulated sugar
1 tsp (2.5 g) ground cinnamon
1 tbsp (15 ml) orange blossom water
For the pancakes
1 cup (125 g) all-purpose flour
½ cup (85 g) fine semolina
1 tsp (3 g) instant yeast
1 tsp (4 g) baking powder
1 tbsp (12 g) granulated sugar
¼ tsp (1.5 g) fine salt
1½ cups (360 ml) water, warm, about 100°F (38°C), comfortably warm to the touch
To serve
2 tbsp (15 g) unsalted pistachios, finely ground or crushed (optional)

Equipment (8)

Large non-stick skillet, 10–12 inch (25–30 cm)
Small saucepan, 1½ quart (1.5 L)
Medium mixing bowl with pouring spout, or a large measuring jug
Whisk
Small ladle or ¼-cup (60 ml) measure with a 2-tablespoon (30 ml) scoop
Baking sheet lined with a clean kitchen towel
Shallow bowl for dipping
Kitchen towel for covering the pancakes

Steps

Before you start

Read the timing: the batter rests 40 minutes and the syrup must be fully cool before dipping, so make the syrup first.
Measure the flour by weight if you can; the batter should be thinner than American pancake batter and pour like heavy cream.
Chop the walnuts finely by hand or with short pulses in a food processor. Large chunks tear the pancakes when you fill them.
Use a non-stick skillet. You will not grease it or flip the pancakes.

1
Simmer the syrup
- In a small saucepan, combine the syrup sugar, syrup water and lemon juice.
- Stir over medium heat until the sugar dissolves, then bring to a boil without stirring.
- Reduce to medium-low and simmer for 8 minutes.
- Remove from the heat and stir in 1 tablespoon (15 ml) orange blossom water.
- Pour into a shallow bowl.
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Ready when: The syrup coats the back of a spoon like thin maple syrup; it thickens more as it cools.
Tip: Don't stir once it boils, or sugar crystals can form on the pan sides.
2
Mix the filling
- In a small bowl, stir together the chopped walnuts, filling sugar, cinnamon and 1 tablespoon (15 ml) orange blossom water until the mixture looks evenly damp and clumps lightly when squeezed.
- Set aside.
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Ready when: The mixture holds together when pressed in your palm.
Tip: If it feels dry and crumbly, add 1 teaspoon more orange blossom water or plain water.
3
Whisk the batter
- In a medium bowl or large jug, whisk together the flour, semolina, yeast, baking powder, batter sugar and salt.
- Pour in the warm water and whisk for 1 full minute until completely smooth with no lumps.
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Ready when: The batter is smooth and pours like heavy cream.
Tip: If the water is hot rather than warm, it can weaken the yeast. Test it on your wrist first.
4
Rest the batter
- Cover the bowl with a plate or kitchen towel and leave at room temperature for 40 minutes.
- Let the syrup cool during this time.
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Ready when: The surface is covered with small bubbles and the batter smells slightly yeasty.
Tip: Stir once gently before cooking. The semolina settles to the bottom as it sits.
5
Heat the pan
- Heat a large non-stick skillet over medium heat for 2 minutes.
- Do not add oil or butter.
- Test with 2 tablespoons (30 ml) of batter: it should sizzle gently and spread into a round about 4 inches (10 cm) across.
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Ready when: Bubbles appear within 20 seconds of pouring the batter.
Tip: If the pancake browns on top in under a minute, the pan is too hot. Lower the heat slightly.
6
Cook one side only
- Pour 2 tablespoons (30 ml) of batter per pancake, cooking 3 at a time with 1 inch (2.5 cm) between them.
- Cook for 1½–2 minutes, without flipping, until the surface is covered in bubbles that pop and the top looks dry and matte.
- The underside should be pale golden.
- Slide each pancake onto the towel-lined baking sheet, bubbly side up, and cover with another towel.
- Repeat to make 16 pancakes, stirring the batter occasionally.
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Ready when: The top is completely dry with no wet batter shining, and the edges lift easily.
Tip: Never flip them. The uncooked-looking bubbly top is what lets the edges seal when you fold.
7
Cool the pancakes
- Leave the pancakes under the towel for 5 minutes so they are warm rather than hot.
- They stay soft and pliable, and steam won't dampen the filling.
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Ready when: You can pick one up comfortably and it bends without cracking.
Tip: Keep them covered; uncovered pancakes dry out and won't seal.
8
Fill and seal
- Hold one pancake in your palm with the bubbly side facing up.
- Spoon about 1 tablespoon of walnut filling onto the middle.
- Fold the pancake over into a half-moon and pinch the edges firmly together from one end to the other to seal.
- Set on a tray and repeat with the remaining pancakes.
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Ready when: The edges are pressed shut with no gaps and the filling does not spill when tilted.
Tip: Don't overfill. More than 1 tablespoon pushes out the edges and prevents a proper seal.
9
Dip and serve
- Dip each filled atayef briefly into the cooled syrup, turning once, for about 3 seconds.
- Lift out and let the excess drip off, then arrange on a serving plate.
- Sprinkle the exposed filling with ground pistachios, if using.
- Serve at room temperature, with extra syrup on the side.
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Ready when: The atayef look glossy and feel slightly sticky but are not soggy.
Tip: Dip only briefly. A long soak makes the thin pancakes soft and they fall apart.

Good to know

Tips

Pour batter from a height of 1–2 inches (2.5–5 cm) just above the pan so it spreads into neat rounds.
If the batter thickens after resting, whisk in 1–2 tablespoons water. It should always pour easily.
Cold syrup clings better to the atayef, so cool it completely and don't dip into warm syrup.
Seal the edges while the pancakes are still slightly warm. Fully cold pancakes seal poorly.

Make ahead

Cook the pancakes up to 1 day ahead. Stack them with parchment between layers, cover tightly and keep at room temperature. The syrup keeps in the fridge for 2 weeks; bring to room temperature before dipping. Fill, seal and dip just before serving for the best texture.

Storage & reheating

Room temperature: dipped atayef keep 6 hours covered loosely; after that they become soft. Fridge: store undipped, filled atayef in an airtight container for up to 3 days, and dip just before serving. Freezer: freeze unfilled, cooked pancakes with parchment between them for up to 2 months; thaw at room temperature for 30 minutes, then fill and dip. To serve undipped filled atayef warm, heat them in a dry non-stick skillet over low heat for about 1 minute per side, then dip.

Substitutions

walnut halves → unsalted pistachios or a mix of pistachios and almonds. Chop finely and use the same weight; pistachios give a greener, sweeter filling.
fine semolina → additional all-purpose flour (85 g / ⅔ cup). The pancakes will be softer and slightly less porous but still work.
orange blossom water → rose water. Use the same amount, or 2 teaspoons for a milder flavor, since rose water is stronger.
instant yeast → active dry yeast. Use 1 teaspoon, stir it into the warm water with the sugar and wait 5 minutes until foamy before whisking into the flour.