Sweet phyllo rolls stuffed with ashta cream – znoud el sitt. Znoud el sett translates to 'upper arms of the lady' apparently referring to the similarities of the shape, look and texture to a particular Place a tablespoonful of the ashta cream in the centre where the two portions cross. Fold the side strips in to cover the ashta cream, fold the bottom strip up, then roll the. It can be decorated with crimson jelly flour, sprinkled with finely crushed pistachio nuts, and topped with milk cream as an option.
Finally, they are dipped in sugar syrup, flavored with blossom water before being sprinkled. Znoud el sit. (زنود الست, Znud as sitt). This traditional Middle Eastern dessert is often enjoyed on Iftar (a fast-breaking meal) during the holy month of Ramadan. You can have Sweet phyllo rolls stuffed with ashta cream – znoud el sitt using 16 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Sweet phyllo rolls stuffed with ashta cream – znoud el sitt
- Prepare 500 g of phyllo dough sheets, equivalent to 24 sheets.
- It’s 6 cups of vegetable oil, for frying.
- Prepare of – For the ashta cream: prepare ahead of time.
- Prepare 2 cups of milk.
- It’s 2 cups of whipping cream.
- You need 6 slices of American-style white bread.
- You need 5 tablespoons of cornstarch, dissolved in ½ cup water.
- Prepare of – For the sugar syrup:.
- It’s 2 1/2 cups of sugar.
- It’s 1 1/2 cups of water.
- You need 1 teaspoon of lemon juice.
- You need 1 teaspoon of orange blossom water.
- Prepare 1 teaspoon of rose water.
- It’s of For garnishing:.
- It’s of Candied orange blossom, optional.
- It’s 1/2 cup of raw ground pistachios.
The dish is made with thin sheets of phyllo dough that are wrapped into small elongated rolls while the center is filled with ashta—Levantine. Sweet ashta (cream) wrapped in crispy phyllo dough and drenched in a rose-water syrup, Znoud El Sit are an irresistible cream filled pastry dessert. Znoud El Sit can be eaten at room temperature or cold, making these a great make-ahead dessert. To save time, make the cream filling (ashta) and sugar syrup a day ahead, letting them cool down before you refrigerate.
Sweet phyllo rolls stuffed with ashta cream – znoud el sitt step by step
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
- To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d.
- To prepare the znoud el sitt, cut each phyllo sheet into rectangular strips of 12 cm length and 7 cm width each..
- Put a strip on the table horizontally and another strip over it vertically forming a cross..
- Put 1 tablespoon of ashta cream in the middle of the upper strip, fold over the 2 sides and roll the lower strip over the folded one..
- In a deep frying pan, heat the vegetable oil and fry the rolls in batches until they turn golden. Place them on a kitchen absorbent paper..
- Immerse each roll in the sugar syrup for a few minutes..
- Decorate with ashta cream, ground pistachio and candied orange blossom and serve at room temperature or cold..
- Note: You can find the recipe 'Ashta cream' under my profile.
For freezing: Line a sheet pan with parchment. The Best Phyllo Dough Desserts Recipes on Yummly Apple Turnovers Using Phyllo Dough, Phyllo Dough Stars With Egg Cream, Filo Dough Pastry With Sweet Egg Cream And Cinnamon. Layers or buttery phyllo wrapped around creamy custard Ashta and baked to a perfect crunch. Lebanese Ashta, is a creamy filling for many Lebanese desserts from knefah, Qatayef to these little phyllo dough fingers.