Sunday, August 22, 2010

Sweet Blinis (Atayef) Stuffed with Walnuts and Pistachios

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Sweet Blinis stuffed with Walnuts and Pistachios
Sophie (my daughter) is getting the last of her chewing teeth and it hasn't been quiet around here.  She seems to not have any pain tolerance, and she has turned into an insomniac.  I wonder why previous generations don't share the details, trials and tribulations of raising children (just so that we're prepared psychologically).  I don't remember anyone telling me to expect no sleep for the first two years!  
I keep her busy rolling playdoh, scribbling with colorful chalk on the board, stacking things, and sometimes, when she's really in need of some TLC,  I carry her around the kitchen as I finish my work, one-handed.
Sweet Blinis Duo
So when friends popped over for a visit last night, I needed something quick and easy to put together. These blinis are my favorite when it comes to traditional Lebanese desserts.  They're stuffed either with Ashta (clotted cream) or nuts.  I like the crunch of the nuts (as you've already guessed), so I opted for a combination of walnuts and pistachios.  This is a crowd pleaser, I do hope you'll try it because it won't dissapoint.  Happy Birthday to my brother H.

Sweet Blinis cut

Sweet Blinis (Atayef) Stuffed with Walnuts and Pistachios
Walnut and Pistachio Filling
1 cup walnuts, raw
1 cup pistachios, raw
1/4 cup sugar
2 tbsp orange blossom water
1 tbsp rose water

In a food processor, pulse the nuts until a coarse grind.  Pour in a bowl, add other ingredients and mix well until blended. You may adjust sweetness to your liking.  I prefer them not too sweet especially if you're dowsing them with agave nectar, honey or simple syrup

Blini Batter
1 cup whole wheat flour
1 1/2 cups water
1 tsp agave nectar
1 tsp baking powder
1/2 tsp yeast

In a bowl, mix all ingredients with a hand mixer or a whisk until well blended and smooth. Let rest for 5 minutes. In the meantime, on a medium low flame, heat a non-stick skillet for a couple of minutes before starting the blinis. Pour batter in skillet using a measuring cup (to allow for uniformity in size), making individual blinis to the size desired. Once the top dries out, it should be ready to remove. Cook only on one side. Remove with a spatula and repeat process until the batter is finished. The process goes really fast once the skillet temperature is calibrated appropriately.

To fill the blinis, spoon a tablespoon of the filling and place in the center of the blini. Fold in half and press the edges together to close it.  Sprinkle ground pistachios and serve with a small drizzle of agave nectar, honey or simple syrup.

7 comments:

  1. Hmmm those look amazing, like mini folded crepes. I will save this one!

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  2. I love these blinis, sounds really easy to make.

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  3. look like our (indonesian) snack.., i know i will like your's recipe

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  4. I love Atayef, and although I've developed a case of lactose intolerance over the years, I prefer the ones with Ashta...but I will eat half a dozen of the nuts filled ones too :) Thanks for the recipe I think one fine day I will attempt to make these instead of craving them all the time !!

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  5. NAMYYYYYYYYYYYYYYYYYYY

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  6. These look great. I like to fry mine after sealing them. I might try adding marzipan to my filling next time.

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  7. Thanks Mia. Actually frying them is a popular way to serve these in Lebanon. Curious about the marzipan, let me know how that comes out.

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