Healthy Baked Atayef with Ricotta & Pistachios
Soft Middle Eastern pancakes filled with creamy ricotta, Greek yogurt, pistachios, and lightly sweetened with honey. Baked instead of fried for a healthier traditional dessert.
Prep Time
30 mins min
Cook Time
18 mins min
Total Time
48 min
Servings
12
Ingredients
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking powder
- 1 tbsp honey
- 1 1½ cups warm water
- 1 tsp vanilla extract
- 1 cup low-fat ricotta cheese
- 0.5 cup plain Greek yogurt
- 2 tbsp honey (for filling)
- 0.3333333333333333 cup chopped pistachios
- 1 tsp orange blossom water
- 1 tsp rose water (optional)
- 1 Cooking spray or light olive oil spray
Instructions
- 1
Combine the flours, yeast, baking powder, honey, vanilla, and warm water to make a smooth batter.
- 2
Cover and allow the batter to rest for 30 minutes.
- 3
Heat a non-stick skillet over medium heat.
- 4
Pour small circles of batter onto the skillet.
- 5
Cook only one side until bubbles form and the surface is set.
- 6
Transfer to a towel and cover to keep soft.
- 7
Mix the ricotta, Greek yogurt, honey, orange blossom water, rose water, and pistachios.
- 8
Fill each pancake with about 1 tablespoon of filling and fold into a half-moon shape.
- 9
Seal the edges by pressing gently.
- 10
Arrange on a parchment-lined baking tray.
- 11
Lightly spray the tops with olive oil cooking spray.
- 12
Bake at 375°F (190°C) for 15–18 minutes until lightly golden.
- 13
Serve warm with a light drizzle of honey and extra pistachios.
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