Znoud El Sit
Rolls of phyllo dough, stuffed with fragrant cream, then fried and dipped in sugar syrup. Such a delicious dessert!
Servings 6 people
Calories 400kcal
Ingredients
For the sugar syrup:
- 2.5 cups granulated sugar 300g
- 1 1/4 cups water 300ml
- squeeze lemon juice
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
For the cream filling:
- 2 cups full fat milk
- 1 cup heavy whipping cream
- 3 tablespoon sugar
- 1/4 teaspoon mastic gum
- 4 tablespoon cornstarch (cornflour)
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
For assembling:
- 1/2 pack phyllo dough, thawed (about 12 sheets) each package is around
- 2 tablespoon flour
- 2 tablespoon water
- 1/4 cup vegetable oil for frying
Instructions
For the sugar syrup:
- In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine then let it be. If sugar isn’t dissolving you can stir a couple times but as soon as it starts to boil stop stirring.
- Bring to a boil, then reduce heat to low and let it simmer for 10 minutes. Remove from stove immediately once 10 minutes is over. It should have thickened to the consistency of maple syrup.
- Once off the heat, stir in rosewater an orange blossom water, and remove from heat. Pour some in a bowl to use for dipping the finished znoud el sit, the remainder can be stored in the fridge for at least a couple of weeks.
For the cream filling (ashta)
- Make the cream filing by combining the whole milk, heavy cream, sugar, and cornstarch in a small pot. (If using mastic gum, crush it with the sugar by placing the sugar and mastic in a plastic bag and rolling over it with a rolling pin).
- Place over medium heat and begin whisking. After a couple of minutes, the mixture will begin to thicken. Keep whisking for 8 minutes or so, until mixture has thickened to the consistency of a pudding. Remove from heat, stir in rose water, and orange blossom water, then place in a bowl and cool completely.
To assemble:
- Cut the phyllo dough into rectangular strips, about 8x4 inches (20x10 cm).
- Make a T with two phyllo dough strips crossed on top of each other, one vertical and one horizontal (see video).
- Add a heaped tablespoon of the cream filling right in the center of the cross and fold over the horizontal bits of the T to cover it.
- Roll the vertical strip from bottom to top to make a cylinder shape.
- Mix together the flour and water, and use this paste as a glue to seal the ends of the cylinder shut so they don't open up when frying.
- Heat the oil in a large deep skillet over medium high heat. Once very hot, fry the znoud el sit, in batches, until golden brown and crispy. Remove to a paper towel lined plate to drain some of the oil, then dip the hot rolls in the sugar syrup. Enjoy hot, garnished with chopped pistachios if desired.
Video
Notes
To freeze the uncooked rolls, lay flat onto a parchment paper lined baking sheet in the freezer for a couple of hour until frozen solid, at which point they can be transferred to a freezer bag (we do this so they don't stick to each other). They can be frozen up to 3 months, and fried directly from frozen.
Nutrition
Calories: 400kcal