LEBANESE CREPES
26 PIECES
These pastries are similar to pancakes with filling. You can serve them open or closed. Ashta is reminiscent of British clotted cream, and it is a regular feature in Lebanese desserts but can be difficult to get a hold of in the United States. You can make it yourself or replace it with a simpler alternative.
6 CUPS (750 G) FLOUR
1 TABLESPOON DRY YEAST
6 CUPS (1⅖ L) MILK ABOUT 1¾ TABLE SPOONS (25 G) BUTTER
FILLING
3 CUPS (280 G) GROUND WALNUTS
1 CUP (200 G) SUGAR
1 TABLESPOON ROSE WATER
2 TABLESPOONS ORANGE BLOSSOM WATER
3 CUPS (ABOUT 680 G) ASHTA PUDDING (SEE RECIPE ON PAGE 123); ALTERNATIVE: COTTAGE CHEESE OR RICE PUDDING
6⅓ CUPS (1½ L) FRYING OIL
3 CUPS (700 ML) SUGAR SYRUP (SEE RECIPE ON PAGE 136)
1.Heat the milk to 125°F
(50°C). Mix flour, yeast, and milk to a smooth batter. Allow to rise in a warm place until it has doubled in size.
2.Carefully pour about ⅖ of a cup of the batter onto a hot and greased baking tray on top of the stove, or in a pancake maker with a bit of butter.
3.Flip the pancake with a spatula when the underside has a nice golden color.
Cook for a few more seconds. Set aside.
4.Mix walnuts, sugar, and rose and orange blossom water. Add a tablespoon of the mixture in the middle of the pancake, and repeat this process with a third of the pancakes. Add a taplespoon of ashta, pudding on the second third of the pancakes. Save the last third for open crepes (see the following page).
5.Fold the pancakes in half around the filling and press at the edges so that they stick together. Fry in hot oil until they are golden brown. Let the pancakes drain off for a little bit. Pour some of the sugar syrup over the fried pancakes and press at the edges for another minute.
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