Pastry Dough
1 packet of active dry yeast for bread
1 cup of whole milk
1 tablespoon of granulated sugar
1 cup of all-purpose flour
1 cup of water
Filling
Half a package of unsalted ricotta cheese
1 teaspoon of vanilla extract
150 grams of whipped heavy cream
Granulated sugar to taste
Glaze
2 cups of granulated sugar
1 cup of water
1 tablespoon of freshly squeezed lemon juice
Half a teaspoon of orange blossom water
Pastry Dough
1 packet of active dry yeast for bread
1 cup of whole milk
1 tablespoon of granulated sugar
1 cup of all-purpose flour
1 cup of water
Filling
Half a package of unsalted ricotta cheese
1 teaspoon of vanilla extract
150 grams of whipped heavy cream
Granulated sugar to taste
Glaze
2 cups of granulated sugar
1 cup of water
1 tablespoon of freshly squeezed lemon juice
Half a teaspoon of orange blossom water
Make the filling: Mix together the ricotta cheese and remaining ingredients. Reserve
Pastry Dough: Dissolve the yeast in warm milk with sugar and let it sit for 10 minutes
Add the flour and mix until smooth
Let it rest for another 15 minutes
In a non-stick skillet, pour a small amount of dough to form a mini pancake, and let it brown on one side
Remove from heat and spread the filling
Close the half-moon immediately
Repeat the process until all ingredients are used up
For the glaze: Bring the sugar and water to a boil in a saucepan over medium heat for 10 minutes, then remove from heat
Add the lemon juice and orange blossom water
Mix well and serve with the ataif.
