Golden phyllo wrapped around a creamy ashta filling makes Znoud el Sit a beautiful addition to a dessert table. Each roll has a delicate crunch, followed by a soft center scented with rose water or vanilla. A quick dip in syrup adds sweetness and a glossy finish, while crushed pistachios bring color and texture. Serve them freshly made, when the contrast between the crisp pastry and creamy filling is at its best.

Recipe

Znoud el Sit

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Each roll has a delicate crunch, followed by a soft center scented with rose water or vanilla. A quick dip in syrup adds sweetness and a glossy finish, while crushed pistachios bring color and texture.

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Ingredients

For the Rolls

1/2 package phyllo dough, thawed according to package directions
Prepared ashta, from the recipe below
Oil, for frying
A little water, for sealing
Crushed pistachios, optional, for garnish

Ashta Filling

1 1/2 cups milk
1/2 cup heavy whipping cream
1/3 cup cornstarch
1/4 cup sugar
1 tablespoon rose water or 1 teaspoon vanilla extract

Simple Syrup

1 1/2 cups white sugar
3/4 cup water
1 teaspoon fresh lemon juice

Instructions

Prepare the ashta.
In a saucepan, whisk together the milk, cream, cornstarch, and sugar until smooth and no lumps remain.
Place over medium-low heat and whisk constantly until the mixture thickens and begins to bubble. Continue whisking at a gentle bubble for about 1 minute, then remove from the heat. Stir in the rose water or vanilla.
Transfer to a shallow bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cool and firm, allowing at least 20 minutes and longer as needed.
Make the syrup.
Combine the sugar, water, and lemon juice in a saucepan. Heat gently, stirring only until the sugar dissolves.
Bring to a boil, then reduce the heat to low and simmer for 5 minutes without stirring. Remove from the heat and let cool completely.
Prepare the phyllo.
Lay out the thawed phyllo and cut lengthwise into 4 long strips. Keep the strips covered with plastic wrap and a lightly damp towel while you work.
Use 2 stacked strips for each roll to help contain the filling.
Fill and roll.
Transfer the chilled ashta to a piping bag or a sturdy zip-top bag with a corner snipped off.
Pipe a short line of filling near one end of a strip, leaving space along both sides. Fold the side edges inward to enclose the filling, then roll snugly into a finger shape without squeezing.
Lightly moisten the final edge with water and press to seal. Repeat with the remaining pastry and filling.
Fry until golden.
Heat about 2 inches of oil in a deep, heavy pan to approximately 350°F.
Fry the rolls in small batches, turning carefully, until golden and crisp, about 1–2 minutes per side. Adjust the heat as needed to prevent them from browning too quickly.
Dip in syrup.
Lift each roll from the oil and let the excess drip off. Immediately transfer to the cooled syrup.
Turn to coat and soak for up to 1 minute, depending on your preferred sweetness. Lift out and let excess syrup drain.
Garnish and serve.
Sprinkle with crushed pistachios, if desired. Allow the filling to cool slightly before serving.

Connie’s notes

Cool the filling completely. Warm ashta softens the phyllo and makes wrapping more difficult.
Keep the phyllo covered. Dry sheets crack easily. Keep the damp towel over the plastic covering rather than directly on the pastry.
Use a modest amount of filling. Overfilled rolls are harder to seal and more likely to split.
Close both ends. Folding the sides inward helps keep the cream inside during frying.
Seal with very little water. Too much can make the delicate pastry soggy.
Pair hot rolls with cool syrup. Prepare the syrup ahead so it is ready when the pastries leave the oil.
Adjust the syrup soak. A brief dip preserves more crunch; a longer soak makes the rolls sweeter and softer.
Serve soon after frying. The pastry gradually softens as it absorbs syrup.
Refrigerate leftovers. Store in a covered container for up to 3 days. The filling keeps well, but the pastry will lose its crispness.