Znoud El Sitt ( Arabic Sweets )
Week 21
Znoud El Sitt
It's crispy rolls filled with a thick creamy filling. It's easy to make with simple ingredients.
Ingredients:
The dough:
- Phyllo dough ( or filo) very thin dough used for pastries
The filling :
- 2 cups milk
- 3 tbs cornstarch
- 1 tbs Sugar (on taste )
Syrup:
- 2 cups Sugar
- 1 cups water
- 1 tbs lemon juice
- 1 tbs flower water
Dough paste:
- 1 cup water
Frying:
- Vegetables oil
Topping:
- ground raw pistachios
Process:
- for the syrup; add water and sugar in a saucepan over low heat.
- For the cream place milk, cornstarch and sugar in a saucepan stir till mixed together then put over mid-heat, keep stirring till it thickens. put it aside and let it cool down. then put in fridge for around 15 mins or till completely cools down.
- get your dough ready and covered with kitchen towel, because it's super fast to dry out. uncover only the part that will be used, with pizza cutter or knife cut phyllo into strips about ( 20cm x 7cm) or how long you wish. take 2 strips put one horizontally and the other vertically above the first one to form the letter "T"
- take about 1 tbs or less but don't over filled, put filling into the crossed area and fold both sides of the horizontal strip over the filling, and start to roll down.
- with a brush dipped into water a bit swipe into the end of the strip to make roll stick.
- put it in a pan or dish and cover it with towel.
- in a pan put enough oil to let about half of your Znoud El Sitt roll souk into oil, when oil heated enough start laying down few rolls (keed your uncooked rolls covered with towel ) when all sides turned golden take it out with a slotted spoon and put it into the syrup for few seconds.
- Place Znoud El Sitt on your serving dish and top them with ground pistachios.
Served hot, or warm. Keep water and tissues nearby ;)
The dough:
- Phyllo dough ( or filo) very thin dough used for pastries
The filling :
- 2 cups milk
- 3 tbs cornstarch
- 1 tbs Sugar (on taste )
Syrup:
- 2 cups Sugar
- 1 cups water
- 1 tbs lemon juice
- 1 tbs flower water
Dough paste:
- 1 cup water
Frying:
- Vegetables oil
Topping:
- ground raw pistachios
Process:
- for the syrup; add water and sugar in a saucepan over low heat.
- For the cream place milk, cornstarch and sugar in a saucepan stir till mixed together then put over mid-heat, keep stirring till it thickens. put it aside and let it cool down. then put in fridge for around 15 mins or till completely cools down.
- get your dough ready and covered with kitchen towel, because it's super fast to dry out. uncover only the part that will be used, with pizza cutter or knife cut phyllo into strips about ( 20cm x 7cm) or how long you wish. take 2 strips put one horizontally and the other vertically above the first one to form the letter "T"
- take about 1 tbs or less but don't over filled, put filling into the crossed area and fold both sides of the horizontal strip over the filling, and start to roll down.
- with a brush dipped into water a bit swipe into the end of the strip to make roll stick.
- put it in a pan or dish and cover it with towel.
- in a pan put enough oil to let about half of your Znoud El Sitt roll souk into oil, when oil heated enough start laying down few rolls (keed your uncooked rolls covered with towel ) when all sides turned golden take it out with a slotted spoon and put it into the syrup for few seconds.
- Place Znoud El Sitt on your serving dish and top them with ground pistachios.
Served hot, or warm. Keep water and tissues nearby ;)
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