Znoud El Sit
Sweet Ashta (cream) wrapped in crispy phyllo dough and drenched in a rose-water syrup, Znoud El Sit are an irresistible dessert. This homemade recipe takes some dedication, but the end result is so worth it!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 sheets Phyllo Dough
- 1 ½ cups Whole Milk
- ½ cup Heavy Cream
- 3 tb. White Granulated Sugar
- 3 tb. Cornstarch
- 1 tsp. Rose Water
- 1 tsp. Orange Blossom Water
- 2 cups Rose Water Syrup
Instructions
- 1
Make the ashta (cream filling) by combining the whole milk,heavy cream, sugar, and cornstarch in a small pot. Place over medium heat and begin whisking. After a couple of minutes, the mixture will begin to thicken,keep whisking for about 5 more minutes. Turn off the stove and add in the rose water and orange blossom water. Whisk thoroughly to combine. Transfer to a bowl and set aside to cool.
- 2
Prepare the phyllo dough for the Znoud El Sit by cutting them into long rectangular strips about 4 inches wide.
- 3
Place a strip of phyllo horizontally and then place another strip over it vertically towards the bottom.
- 4
Add about 2 tablespoons of the ashta right in the middle of the vertical strip and fold over both sides. Roll the horizontal strip starting from the bottom over the folded one. Use a little bit of water to help seal the Znoud El Sit as needed.
- 5
Heat a large skillet with a neutral oil to 350 degrees. Fry the rolls in batches for about 4 minutes, flipping them over halfway through,until golden brown. Have the warm ater (simple syrup) ready in a large bowl.Drop the rolls immediately from the fryer into the ater, for about 30 seconds then transfer to a serving plate.
- 6
Decorate with ground pistachios. Serve at room temperature or cold. Enjoy!