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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.
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