Have you ever tried these lovely stuffed fried pancakes or half moon recipe? it's like churros in spain or the fair food dessert.

It's a famous dessert served on Ramadan and feasts, stuffed with nuts or with cream and pistachio. I filled it with 2 differents filling almonds with coconut and cream with pistachio. My dough is easy no ferment dough, just blend the ingredients and made the pancakes, then stuffed and fry it. i also dipped it in a sugar syrup which gave a delicious taste dessert. This recipe has different names in middle east, Atayef, half moon desserts, Qatayef and stuffed fried pancakes. I called it half moon Atayef dessert :)

Video Recipe:

Half moon dessert

Prep time: 5 mins

Cooking time: 30 mins

Yield: 15 pieces

Ingredients:

1 and 1/2 cup all purpose flour

1/4 cup semolina

1/4 cup milk

1 and 1/4 cup water

1 tablespoon sugar

1 teaspoon yeast

2 teaspoon baking powder

Pinch of salt

For filling:

1/2 cup crushed almond

2 tablespoon grated coconut

1 tablespoon sugar

1/4 teaspoon ground cinnamon

or

1/2 cup thick cream

1/4 cup crushed pistachio

For sugar syrup:

2 cups sugar

1 and 1/2 cup water

1 teaspoon lemon juice

1 tablespoon rose water

The way:

• In blender, place the liquid ingredients then the dry ingredients, to ensure nothing stick on the bottom. Blend all together until you have a liquid dough as the crepe dough.

• In a hot skillet on medium heat pour about 1/4 cup of the dough as a pancake. Wait until the top of pancake dry and the bottom getting blond. Repeat.

• To make the syrup, place sugar and water in a saucepan. Cook on high heat and when it boiled reduce heat to medium. Add lemon juice and stir until the syrup thicken. Then add rose water and remove from heat.

• Mix almond with coconut, sugar and ground cinnamon.

• Fill the pancakes with the filling, or fill with cream and pistachio. Close the pancakes firmly.

• Fry in a hot oil for 10 second on each side. Get rid of extra oil, then dip in a sugar syrup.

• Serve it cool.

Enjoy!

Thanks for stopping by..

Love,

Angie