Ataif (pastéis com recheio de nozes)

F

ATAIF
http://www.livrodereceitas.com/doces/doce1144.htm

Massa:
1 e ½ de leite
2 de água morna
15 gramas de fermento biológico
900 gramas de farinha de trigo
pitada de sal

Recheio:
2 (sopa) de água de flor de laranjeira
4 (sopa) de açúcar
2 de nozes

Calda:
1 (chá) de suco de limão
3 de açúcar
água de flor de laranjeira a gosto
300 ml de água



Massa:
Amornar o leite e nele dissolvendo o fermento biológico. Acrescentar uma pitada de sal e 2 xícaras de água morna. Colocar a farinha de trigo em um recipiente e acrescentar a mistura de leite, mexer bem com um batedor para não empelotar. Cobrir a massa e deixar descansar por cerca de 45 minutos. Verificar que pequenas bolhas se formam após o repouso da massa.

Recheio:
Triturar em um processador as nozes com o açúcar e a água de laranjeira. Aquecer uma frigideira antiaderente ou uma chapa de ferro. Untar com manteiga e espalhar um pouco da massa, fazendo discos de cerca de 12 cm (o mesmo processo de preparo de panquecas).

Calda:
Levar à fervura o açúcar, água e suco de limão. Ferver por 4 minutos, retirar do fogo e deixar esfriar. Acrescentar a água de flor de laranjeira a gosto.

Assim que o lado de cima estiver seco, retirar da frigideira, rechear com 2 colheres (sopa) do recheio e fechar com pastel, apertar as bordas com um garfo. Cobrir com um pano e terminar todos os ingredientes. Nunca virar a massa na frigideira, deve ser dourado de um só lado. Levar ao forno por 3 minutos para aquecer levemente e servir com a calda.

FOTO: http://www.len.ro/2008/06/ataif/

ATAIF

ATAIF http://www.superluminal.com/cookbook/pastries_ataif.html Filled Pancakes In Syrup A luxurious treat served on Id and at weddings throughout the Arabic-speaking world. This recipe makes three dozen.
Total time	2-1/4 hours
Dough & syrup preparation	30 minutes
Rising & cooling	1 hour
Fryng time	45 minutes
Batter 1/2 tsp. dry baking yeast 1 tsp. sugar 1-1/4 cups water 1-1/2 cups all-purpose flour Syrup 2-1/2 cups sugar 1-1/4 cups water 1 tbsp. lemon juice 2 tbsp. rose or orange flower water	Cheese Filling 1 tbsp. per pancake ricotta cheese Nut Filling 2 cups ground walnuts or pistachios 1/4 cup sugar 2 tsp. cinnamon Topping 1/2 cup coarsely chopped pistachios or almonds Oil for frying
Sprinkle the yeast and sugar over the water and set aside for 5 minutes. Measure the flour into a mixing bowl. Once the yeast foams, pour the water into the center of the flour and stir until you have a smooth batter. Cover the bowl with a damp cloth and let the batter rise for an hour. Combine sugar, water and lemon juice in a heavy saucepan. Bring to a boil, reduce the heat to medium, and simmer for about 10 minutes, until the syrup is thick enough to coat a cold metal spoon. Turn off the heat and stir in the rosewater or orange flower water. Transfer the syrup to a metal bowl and refrigerate until the ataif are ready to be doused. Lightly oil a heavy frying pan or griddle, and turn up the heat to high, until the pan is thoroughly heated. Reduce the heat to medium to maintain a steady temperature. Pour 1 tablespoon of batter into the pan and fry the pancake until small bubbles form on the surface. Remove the pancake to a platter and continue until the batter is all used up. Heat 2" of oil in a pot suitable for deep frying. Spoon a tablespoon of ricotta cheese onto the uncooked center of each cake; or fill with a tablespoon of nut filling made by combining ground nuts, sugar and cinnamon. Fold the pancake in half and pinch gently around the edges so that they will stick together. Deep fry each pancake until it becomes golden, about 2 or 3 minutes. Remove with a slotted spoon to lint-free absorbent towels. Dip the hot pancakes into the cold syrup, remove with a slotted spoon, and arrange on a serving platter. Sprinkle with chopped nuts. Ataif may be enjoyed either hot or cold.