Directions

• Start with the Atter (Simple Syrup)
• In a medium saucepan over medium heat, whisk together the sugar and water until dissolved.
• Bring it to a boil while whisking continuously. Turn the heat to low. Continue cooking for 20 minutes, as you continue whisking frequently.
• Remove from heat. Add the lemon juice and rose water. Whisk again, then empty into a large bowl to cool down completely before using – at room temperature.
• Prepare the vegan Ashta (Cream Filling)
• Make the milk & cornstarch slurry in a bowl. Gradually add the cornstarch while whisking to avoid clumping.
• In a medium saucepan over medium heat, combine the milk slurry, tofu, and sugar.
• Break down the tofu using a whisk. Continue whisking and breaking until it starts boiling – 5 to 7 minutes. Do not use a blender*.
• Once it starts bubbling, turn the heat down to medium-low, and continue whisking until thickened – 20 to 30 minutes.
• During the last 5 minutes, add in the rose water and whisk again to combine.
• Empty the mixture into a large bowl. Allow to cool down completely.
• Empty the mixture into a large bowl. Allow to cool down completely.
• Make the Atayef (Pancakes)
• Mix together the dry ingredients in a large bowl.
• Add in the water and whisk to combine. Should be runny and smooth.
• Cover with a kitchen towel to rest for 15 minutes.
• Scoop out the batter with a ladle, quarter-full. Drop it into a non-stick pan over medium-high heat. Spread out with the back of the ladle into an even circle.
• Cook only on one side, until bubbles are formed and no longer shiny – 2 to 3 minutes.
• Remove from the pan. Cover under a clean kitchen towel while working on the rest of the pancakes.
• Assembling & Frying
• Mix together the vegan ashta and vegan mozzarella in a bowl.
• Place 1 heaping tablespoon of the ashta mozzarella filling to the centre. Fold over and pinch the ends to seal off the pancakes.
• Cover both sides in oil spray. Place in an air fryer basket. Air fry at 375 F for 8 minutes, flipping halfway.
• As they’re hot, drop into a bowl of cooled simple syrup. Drench for a minute and remove.
• Garnish with pistachios and rose petals. Serve immediately.
• You can save the additional Atayef after filling. Freeze in a ziplock bag before air-frying. Air fry later for an additional 2 to 3 minutes, until cooked.