نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

قطايف محشوة بجبنة الكريم

Middle Eastern 40 Mins Prep · 14 Mins Cook

Combine the flour, semolina, sugar, salt, baking powder and yeast in a medium-sized bowl. In a separate bowl, combine the water, milk and vanilla extract. Whisk the wet ingredients into the dry ingredients. A few lumps in the mixture is fine. Place a tea towel over the bowl and set aside at room temperature to proof for 30 minutes.
Chop the walnuts and place in a small bowl. Add in the cinnamon, cream cheese and yoghurt. Stir to combine. Transfer to a piping bag fitted with a straight nozzle and set aside.
Heat some of the oil in a non-stick pan over a medium-high heat. Pour 2 tablespoons of the mixture into the pan to make 1 atayef. As it cooks, bubbles will form on the surface. Continue to cook without flipping until the bubbles dry out and the surface isn’t shiny. If there are no bubbles, the batter is too thick and you might need to add a touch of water to thin it out. Transfer the atayef to a clean tea towel. Repeat this process until all the batter has been used. Cover the atayef to prevent them from drying out and cracking.
While still warm, pinch the sides of the atayef together to form a cone shape. Place in the air fryer at 180°C for 8-10 minutes, or until golden. This may have to be done in batches. Remove from the air fryer and set aside to cool for 5 minutes.
Pipe the filling into the atayef cones. Arrange the filled atayef cones on a serving platter.
Dust with icing sugar, scatter over dried rose petals and serve.