Levantine cuisine · Desserts & Sweets

Znoud el Sit (Ashta Rolls)

Crispy filo rolls with cool ashta milk cream, freshly fried and dipped warm in orange blossom syrup.

Ingredients · for 6 servings

• 8 sheets filo pastry
• 750 ml whole milk
• 60 g cornstarch
• 2 tbsp sugar
• 2 tbsp rose water
• 300 g sugar for the syrup
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• 500 ml frying oil
• 30 g pistachios

Instructions

1. Boil the sugar for the syrup with 200 ml water and the lemon juice at a rolling boil for 8 min, stir in the orange blossom water and let cool completely.
2. For the ashta, heat 600 ml whole milk with the sugar, stir in the cornstarch mixed with the remaining cold milk, and cook, stirring, for 3–4 min into a very thick cream.
3. Stir in the rose water, spread the cream a finger's width thick in a shallow dish, cover with plastic wrap and chill for 1 hr, until firm enough to slice.
4. Halve the filo sheets, place 1 tbsp ashta at the short edge of each, fold in the sides and roll up tightly into rolls; seal the seam with a little water.
5. Deep-fry the rolls in batches in oil heated to 170°C (340°F) for 2–3 min, turning, until golden brown all over, and drain briefly on paper towels.
6. Dip each hot roll into the cold syrup for 10 seconds, let drain, and serve lukewarm sprinkled with chopped pistachios.