Recipe: Atayif (Katayf) Be-El Mukassarat (Atayif with Mixed Nuts or Sweet white sauce) -

Atayif (Katayf) Be-El Mukassarat (Atayif with Mixed Nuts or Sweet white sauce) - Egyptian Sweets
Source: Ahmed Hamdy Eissa

What is Atayif?
Atayif is a round pastry similar to thick pancakes. The best size is about 10 CMS in diameter and 1/2 cm thick.
Special shops specialize in the sale of Atayif and Kunafa (dough).
If you buy the dough from a shop, then, skip Step 2.

Step 1: Syrup:

1 1/2 cups of sugar
1 1/2 cups. of water
1 teaspoonful of lemon juice
1 teaspoonful of vanilla.

Procedure
1) Preparation of Syrup
Add sugar to water, stir on mild -heat stove until dissolve.
Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
Allow it to cool to room temperature.
Add vanilla.

Step 2: Making Atayif Pastry (dough):

Ingredients
1 cup flour
1 cup warm water
Pack Powder Yeast (one tablespoon)

Procedure
1) Dissolve 1 pack Powder Yeast in 1 cup warm water.
2) Add water gradually to flour. Use "Whisk" (Beater or Wire Spoon) to beat the flour while adding the water.
Continue adding water and beating the flour until you get batter like Pancake batter.
3) Leave the batter for half an hour, until the yeast works. When you see bubbles and the batter becomes thick, it means the Yeast worked.
4) If the batter is too thick, add more water and beat.
Do not beat it too hard. If you beat it too hard, you will loss the bubbles.
5) Heat non-sticky "Large Frying Pan".
6) Poor 3 inch diameter circles of Atayif batter and cook.
7) After Atayif Pastry (dough) is cooked: remove it: when the upper service is white and dry and the bottom is dark pink.
If the bottom is too dark, reduce the heat. If the bottom is too light, increase the heat.
8) When you remove it from the "Large Frying Pan", put it on paper towels to cool. Make it one layer, so it won't stick to each other.
9) Cover it with a towel to keep it from drying.
10) After the dough is cold, go to step 2.

You can not store the Atayif dough for a long time. If you do, it becomes stale and you can not use it.

Step 3: Cooking Atayif:

Ingredients
1 kg Atayif (see Step 1 or buy the dough from a shop)
2 cups mixed nuts or (Sweet white sauce)
2 cups sugar syrup
oil or butter.

Procedure
1) Place 1 teaspoon of the mixed nuts on the center of the white side (unfried side) of Atayif and fold.
2) Wet the edge with water and pressing firmly to form semicircle. The soft, moist dough will easily stick.
3) To cook, either fry in sizzling oil on both sides, until golden in color, or bake in hot oven.
4) Place neatly side by side in a greased oven pan, brushing each Atayif with melted butter.
5) Bake until crisp and golden, about 15-20 minutes.
6) Saturate the fried or backed Atayif with cold syrup.
7) Serve warm or cold.
8) Store in a Refrigerator.

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Atayif is a round pastry similar to thick pancakes. The best size is about 10 CMS in diameter and 1/2 cm thick.

Step 1:
The Syrup:

1 1/2 cups of sugar
1 1/2 cups. of water
1 teaspoonful of lemon juice
1 teaspoonful of vanilla.

Add sugar to water, stir on mild -heat stove until dissolve.

Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.

Allow it to cool to room temperature.

Add vanilla.

Step 2:
Cooking Qatayef:

1 kg Atayif (see Step 1 or buy the dough from a shop)
2 cups mixed nuts or (Sweet white sauce)
2 cups sugar syrup
oil or butter.

Place 1 teaspoon of the mixed nuts on the center of the white side (unfried side) of Atayif and fold.

Wet the edge with water and pressing firmly to form semicircle. The soft, moist dough will easily stick.

To cook, either fry in sizzling oil on both sides, until golden in color, or bake in hot oven.

Place neatly side by side in a greased oven pan, brushing each Atayif with melted butter.

Bake until crisp and golden, about 15-20 minutes.

Saturate the fried or backed Atayif with cold syrup.