Andree Maalouf's atayef ashta

For the batter:

1. Sift the flour into a mixing bowl.
2. Dissolve the yeast in 30 cl water, then add the sugar and baking powder. Mix until you get a smooth, soft, slightly thick batter.
3. Let rest for 30 minutes: the batter should rise and become foamy.
4. Heat a nonstick pan over medium heat. Pour a small ladleful of batter to form a small pancake. When bubbles appear and the surface dries, the pancake is cooked. Do not flip it: It cooks on just one side!
5. Repeat with the remaining batter.
6. Stack the atayef and cover them with a damp cloth to keep them from drying out.

Goes with this

Lebanese sfouf by chef Amani

For the ashta:

1. Cut the mozzarella into small pieces, then mash with a fork.
2. Add the mascarpone, sugar, rose water, and orange blossom water. Mix until you get a smooth cream, then refrigerate.

For the syrup:

1. Bring 10 cl water and the sugar to a boil. Add the lemon juice and let boil for about 7 minutes.
2. Remove from heat, stir in the orange blossom water and rose water. Let cool.

For assembling:

When ready to serve, fill the atayef with a generous spoonful of ashta. Fold them in half without sealing completely, then pinch one side lightly to form a cone. Drizzle with syrup.