Atayef with Cream Cheese Filling (Ishta Filling)

5 from 1 vote

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: middle eastern

Keyword: atayef, atayef with ashta cream, atayef with ishta, ramadan desserts

Servings: servings

In a blender, add the all purpose flour, cream of wheat, yeast, sugar, baking powder, salt and sugar. Pour the room temperature water in and blend the ingredients together.
2 cups all-purpose flour, 1/2 cup cream of wheat, 1 Tablespoon regular yeast, 2 Tablespoons granulated sugar, 1/2 teaspoon baking powder, 1 pinch of salt, 2 tbsp granulated sugar, 3 cups room temperature water
When the ingredients are fully combined, add baking soda to the mix. Pulse together a few times, but be careful not to over-blend after adding the baking soda. Cover and set aside for 20 minutes.
1/2 teaspoon baking soda
Use a small ladle to pour a scoop of the Atayef batter into a hot pan.
Cook the Atayef until the top side bubbles up. It will look like a cross between a pancake and a crumpet!
Set them aside over a towel and cover with the top facing up. (This will prevent them from drying out)
In a bowl add the cream cheese, greek yogurt and sugar. Mix it all together using a whisk.
8 ounces cream cheese, 1/2 cup full fat Greek yogurt
Scoop a spoonful of the cream cheese filling into the center of the Atayef.
Fold the Atayef in half and pinch the edges together. You are essentially making sweet dumpling pouches!
Preheat air fryer to 350 degrees F. Place in an air fryer and spray on some cooking oil. Cook for 8-10 minutes.
Drizzle simple syrup over them and serve warm!