Znoud El-Sit
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
30 mins
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Rest Time
30 mins
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Total Time
1 hr 45 mins
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Servings
20 pieces
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Course
Dessert
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Cuisine
Middle Eastern
Znoud El-Sit
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Znoud el-sit (ladies' upper arm) is a popular Middle Eastern cream-filled pastry made of phyllo dough, crunchy on the outside and creamy inside.
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Ingredients
- 16 oz. phyllo dough sheets
- vegetable oil (for frying)
For the cream filling
- 2 cups milk whole
- 2 tablespoons cornstarch
- 1 tablespoon fine semolina flour
- ¼ teaspoon gum arabic (or mastic)
To seal the phyllo sheets
- 5 tablespoons flour
- 5 tablespoons water
For the sugar syrup
- 1¼ cup sugar
- 1 cup water
- 1 tablespoon lemon juice , freshly squeezed
- 1 tablespoon rose water (or orange blossom water)
For the garnish
- 2 tablespoons pistachios coarsely ground, roasted
Instructions
Syrup
- Place the sugar, water and lemon juice in a saucepan over medium heat.
- Mix with a wooden spoon and bring to a boil.
- Reduce the heat and simmer over low to medium heat for 15 minutes uncovered until the liquid is reduced and concentrated.
- Remove from heat, add the rose water (or orange blossom water) and let cool completely.
Cream filling
- Add the whole milk, cornstarch and semolina in a nonstick pan over medium heat, whisking constantly until the mixture is bubbling and it thickens until creamy.
- Reserve and let cool completely, stirring occasionally.
To seal the phyllo sheets
- In a bowl, whisk together the flour and water.
Assembly
- Using a pair of scissors, cut the phyllo sheets into 3 equal strips of about 11 x 3 inches (28 x 7 cm).
- Lay a first phyllo strip vertically on a work surface, then place a second strip horizontally on top of the vertical strip to create a cross shape.
- Place a tablespoon of cream in the center of the cross.
- Fold the ends of the horizontal strip over the cream.
- Then roll up the vertical band.
- Using a brush, spread the mixture to seal around the edge and continue rolling to form a cylinder.
- Renew the process until all the phyllo sheets have been used.
- Leave to rest in a cool place for 30 minutes.
- Heat a large volume of oil in a deep skillet to a temperature of 350 F (180˚C).
- Fry the znoud el sit until golden brown.
- Remove the pastries using a skimmer and immediately immerse in the completely cooled sugar syrup.
- Arrange in a serving dish and sprinkle with ground pistachios.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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