Znoud El Sit
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Prep Time15 mins.
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Cook Time5 mins
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Serving6
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Ready In20 mins
Znoud El Sit in Arabic translates to “the upper arms of a woman.” A silly name, I have heard they are named for the similarity in shape.
You can find these pastries at any sweet shop in Lebanon, especially during the month of Ramadan, to be eaten as a post-iftar treat. After a long day of fasting, aside of the satisfying iftar, a sweet treat is almost always made to enjoy with a cup of coffee or tea late at night. Znoud El Sit can be eaten at room temperature or cold, making these a great make-ahead dessert.
The Ashta (Cream) Filling
The sweet cream filling in Znoud El Sit is made using whole milk or cream, or, a combination of both. This ashta is actually very flexible, as I use a combination of heavy cream and whole milk in this recipe for peak richness. But, the heavy cream can be omitted and replaced with more milk, if you are trying to be health conscious. The whole milk can also be substituted with a lower fat milk if you prefer. The ashta won’t be as rich, but the flavor is just as delicious.
I like to use cornstarch to thicken the cream to the thick consistency required to be able to roll it in the phyllo dough. Some like to use white toast or semolina along with the cornstarch, but, I have found using just cornstarch to be both easier and more successful.
The ashta is sweetened with a little bit of sugar and flavored with rose and orange blossom water. If you have ever had mahalabia, you will notice that this ashta recipe is actually very similar to how mahalabia is made, just thicker.
Tips
- Make the Attar (rose water simple syrup) ahead of time, up to weeks in advance!
- The Ashta (cream filling) can also be made in advance, up to 1-2 days.
- To freeze, line a large tray with parchment paper and place the rolled znoud el sit on the tray. Freeze for at least 3 hours before transferring to a freezer-safe baggie. They can be fried directly from the freezer as needed!
STEP 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.
STEP 2
Prepare the phyllo dough for the Znoud El Sit by cutting them into long rectangular strips about 4 inches wide.
STEP 3
Place a strip of phyllo horizontally and then place another strip over it vertically towards the bottom.
Add about 2 tablespoons of the ashta right in the middle of the vertical strip and fold over both sides.
STEP 4
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.
Need some more help? Check out this how-to quick video!
STEP 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 attar (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.
Decorate with ground pistachios. Serve at room temperature or cold. Enjoy!
Znoud El Sit
Ingredients
- 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
- 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.
- Prepare the phyllo dough for the Znoud El Sit by cutting them into long rectangular strips about 4 inches wide.
- Place a strip of phyllo horizontally and then place another strip over it vertically towards the bottom.
- 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.
- 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.
- Decorate with ground pistachios. Serve at room temperature or cold. Enjoy!
Notes
- Make the ater (rose water simple syrup) ahead of time, up to weeks in advance!
- The ashta (cream filling) can also be made in advance, up to 1-2 days.
- To freeze, line a large tray with parchment paper and place the rolled znoud el sit on the tray. Freeze for at least 3 hours before transferring to a freezer-safe baggie. They can be fried directly from the freezer as needed!
Nutrition
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