Baked cheese atayef (sweet pancake stuffed with cheese)

Atayef are typically served as small folded pancakes, but here Hoda turns a large one into a sweet cheesy hybrid, reminiscent of knafeh.

Credit: May Rizk

• makes

  1

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

This recipe was developed by Hoda Kobeissi for a video demonstrating how to make atayef two ways. You can find her traditional sweet, folded version here.

Ingredients

• 2 cups self-raising flour
• 1/2 cup semolina
• 1 tsp instant yeast
• 3 tbsp sugar
• ¼ tsp salt
• 2 ½ cups lukewarm water
• 1 tsp bicarb soda
• 2 cups mozzarella cheese
• dried rose petals and crushed nuts, to garnish (optional)

Sugar syrup

• 2 cups sugar
• 1 cup water
• 1 tbsp lemon juice
• 1-2 tsp rosewater

Instructions

Preheat oven to 180°C.

1. Mix all the ingredients together except the bicarb soda and remove all lumps by blending with a stick mixer. Set aside and rest for 10 to 15 mins.

2. Add bicarb to the batter just before you are about to make your pancakes.

3. Pour half the batter in a large frypan to create a large single pancake. Allow the pancake to cook - you will know that it is cooked when the top is bubbly and the surface has dried out. Once cooked and dried, take the pancake out of the pan and place it on a plate with a clean tea towel to cover. Set aside while you cook the second pancake.

4. Place one pancake in a round baking tray bubble side up, sprinkle the mozzarella cheese on top, and place the second pancake on top with the bubble side down (facing the cheese).

5. Place into oven for about 10 to 15 minutes or until cheese has completely melted.

6. Meanwhile, for the sugar syrup, bring the water and sugar to a boil then add the lemon juice and mix well. Lower the heat and simmer gently for 10 minutes. Remove from heat and add the rosewater then let it cool completely before using.

7. Remove atayef from oven and immediately pour cold sugar syrup on top and allow to soak in for a few minutes, then garnish with rose petals and pistachios to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This recipe was developed by Hoda Kobeissi for a video demonstrating how to make atayef two ways. You can find her traditional sweet, folded version here.