Znoud El Sit

Ingredients

• 2.5 cups granulated sugar (300g)
• 1 1/4 cups water (300ml)
• squeeze lemon juice
• 1 tbsp rose water
• 1 tbsp orange blossom water
• 2 cups full fat milk
• 1 cup heavy whipping cream
• 3 tbsp sugar
• 1/4 tsp mastic gum
• 4 tbsp cornstarch (cornflour)
• 1 tsp rose water
• 1 tsp orange blossom water
• 1/2 pack phyllo dough, thawed (about 12 sheets) (each package is around)
• 2 tbsp flour
• 2 tbsp water
• 1/4 cup vegetable oil for frying

Instructions

1. 1

   --- For the sugar syrup: ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   --- For the cream filling (ashta) ---

6. 6

   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).

7. 7

   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.

8. 8

   --- To assemble: ---

9. 9

   Cut the phyllo dough into rectangular strips, about 8x4 inches (20x10 cm).

10. 10

    Make a T with two phyllo dough strips crossed on top of each other, one vertical and one horizontal (see video).

11. 11

    Add a heaped tbsp of the cream filling right in the center of the cross and fold over the horizontal bits of the T to cover it.

12. 12

    Roll the vertical strip from bottom to top to make a cylinder shape.

13. 13

    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.

14. 14

    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.