Znoud El Sit - Phyllo Pastry Rolls with Custard Filling · PrimedTable
Mediterranean🍰 Sweets & drinks
Znoud El Sit - Phyllo Pastry Rolls with Custard Filling
🍽 Serves 24
A celebrated Middle Eastern pastry dessert featuring crispy phyllo dough rolls filled with a silky custard cream, soaked in fragrant syrup, and garnished with pistachios. The exterior is golden and crispy while the interior boasts a smooth, rich custard flavored with rose and orange blossom water.
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Adapted from a video by Suha's Dishes
طريقة تحضير أطيب وأنجح زنود الست بكل التفاصيل The Ultimate Znoud El Sit Recipe with all the details
water60ml, mixed with flour, start with 3 tbsp and adjust¼ cups
water360ml, for syrup1½ cups
white sugar600g, for syrup3 cups
lemon juicefreshly squeezed2 tsp
orange blossom waterfor syrup2 tsp
rose waterfor syrup2 tsp
whole milk720ml, for custard cream3 cups
heavy whipping cream240ml, for custard cream1 cup
corn starch32g, for custard cream¼ cups
fine semolina42g, for custard cream¼ cups
white sugar50g, for custard cream¼ cups
orange blossom water15ml, for custard cream1 tbsp
rose water15ml, for custard cream1 tbsp
Steps
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1
Prepare the syrup: combine water, white sugar, and fresh lemon juice in a medium saucepan and bring to a boil over medium heat.
2
Once boiling, reduce heat to low and simmer for 15 minutes. Remove from heat, stir in orange blossom water and rose water, then set aside to cool completely.
3
Prepare the custard: whisk corn starch with 1 cup of milk in a measuring cup until the starch dissolves completely with no lumps.
4
Strain the milk-starch mixture into a cooking pot. Add the remaining milk, heavy cream, fine semolina, and sugar, stirring well to combine.
5
Heat over medium heat while stirring continuously until the mixture comes to a boil. Reduce to medium-low and cook for 5 minutes, stirring regularly. Add orange blossom water and rose water, stirring well for about 1 minute.
6
Remove from heat and pour the custard into a 9 × 9 inch heat-proof glass pan. After 2 minutes, cover the surface with plastic wrap pressed directly on to prevent skin formation. Cool completely, then cover with another layer of plastic wrap and refrigerate overnight. Thaw the phyllo dough in the refrigerator at the same time.
7
The next day, prepare for assembly: grind the pistachios and mix flour with water to form a sealant paste. Cut the custard into 24 equal rectangular pieces, one for each roll.
8
Remove the phyllo sheets and place 3 sheets on a cutting board. Cut them into 4 equal strips. Take one strip and cut horizontally about one-third down from the top (14 cm), then place the upper third piece horizontally on the lower two-thirds piece. Place the custard filling in the center, fold in the sides, and roll up to the top.
9
Brush the flour-water mixture on the edges of the phyllo to seal. For extra security, adhere 3 more phyllo sheets on the outside. Place on a parchment-lined baking sheet and repeat with the remaining custard.
10
Pour 1.5 cups of vegetable oil into a medium pot and heat over medium heat. Once hot, fry the rolls, about 5 at a time, placing them seam-side down initially.
11
Fry for about 2 minutes per side until all sides are deep golden brown. Keep heat at medium to prevent burning. Remove from oil once the desired color is achieved.
12
Drain briefly on a paper towel to remove excess oil.
13
Immediately transfer to the cooled syrup and soak for 5 minutes to absorb the flavors.
14
Remove from syrup and drain in a colander for about 5 minutes. Arrange on a serving platter and garnish with ground pistachios.
15
Serve immediately while still warm. The pastry should be crispy on the outside while the custard inside remains silky and fragrant with rose and orange blossom flavors.
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