Name: Cheese- or Walnut-Filled Crepes (_Atayef_)
Yield: Makes 24 crepes
Ingredients: 1 cup walnuts, chopped coarsely; 5 Tbsp sugar; Zest of 1 orange; 2 tsp cinnamon; 2 Tbsp orange blossom water; 10 oz akkawi cheese (desalted) or ricotta mixed with half of the mozzarella; 3-4 oz fresh mozzarella cheese, grated; 5 Tbsp sugar; 1 Tbsp rosewater; 2 1/2 cups flour; Pinch of salt; 1 Tbsp sugar; 1 tsp instant dry yeast; 3 cups lukewarm water; 1 tsp baking soda; 2 cups of rose syrup; peanut oil, for deep-frying; 1/2 cup ground pistachios, to garnish

Cheese- or Walnut-Filled Crepes (Atayef)Petrina Tinsaly

After a full day of fasting during the holy month of Ramadan, these atayef are a welcome treat. Like all traditional foods associated with special holidays, somehow they taste best at the right time. But that shouldn't stop you from making these unforgettable moreish sweets at anytime of year. And by moreish I also mean Moorish, with a flavor and fragrance that is exotic, complex, and evocative of a culture that goes back to ancient times. These are divine.

Baking option

Preheat oven to 400°F. Place the atayef in a shallow baking dish. Brush with clarified butter on both sides. Bake until golden and crisp, turning over halfway. Remove and pour the cool syrup over the hot atayef. Garnish with pistachios.

Recipe notes

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