OPEN KATAYEF (OPEN LEBANESE CREPES)

Serve the last third of the pancakes open with the filling visible. In Lebanon, fresh ashta, a kind of clotted cream,
is usually used for the filling. You can replace it with sour cream or ricotta.

MAKES: 8 small portions

INGREDIENTS:

• ⅓ Pancake batter
• 3 Cups (about 680g) fresh ashta,or cottage cheese, sour cream, or ricotta
• ⅖ Cup (38g) ground pistachios
• ⅖ Cup (38g) candied orange flowers or candied orange peel

INSTRUCTIONS:

1. Follow the instructions in the recipe for closed katayef until step 3.
2. Spread fresh ashta in the middle of each pancake on the remaining third of the pancakes. Fold them a little bit, so that the filling is still visible.
3. Garnish with ground pistachios and candied orange flowers. Serve the sugar syrup on the side.