FRITEL

Znoud El Sit

Ingredients

2 cups sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom
For the ashta filling:
2 cups heavy whipping cream
3 slices bread, broken into small pieces (crust removed)
2.5 tbsp sugar
2 tbsp corn starch + 1/4 cup water
1 tsp orange blossom
1 box fillo dough (about 20-24 sheets)
1 tbsp flour mixed with 3 tablespoons water to create the "glue"
Vegetable oil for frying
Ground pistachios for garnish

Further needed

Friteuse TURBO SF® 4368
Friteuse TURBO SF® 4151

Preparation

Preparing the Simple Syrup

In a saucepan, combine sugar and water, stirring well. Place over high heat and bring to a boil. Once boiling, reduce the heat to medium and add lemon and orange blossom water. Let it simmer for 10 minutes. Remove from heat and allow the syrup to cool completely.

Making the Ashta (Cream Filling)

In a pot, combine whipping cream, sugar, and broken pieces of bread. Stir well and place over medium-high heat, stirring continuously until the mixture comes to a boil.

In a small bowl, mix cornstarch with water until fully dissolved, then pour it into the boiling cream mixture. The mixture will thicken immediately—continue stirring for 2 minutes. Remove from heat and stir in orange blossom water. Transfer the ashta to a container and let it cool at room temperature. Once cooled, refrigerate for at least 3 hours before using.

Preparing the Filo Dough

Take the filo dough out of the refrigerator and lay it flat. While keeping the sheets stacked, cut them into 4-5 equal strips.

Take two sheets of filo and place them flat on a surface. Then, take two additional sheets and cut them in half. Take one of the stacked halves and place it on top of the long strip, forming a cross shape.

Spoon 1 tablespoon of ashta into the center of the cross. Fold the shorter edges over the filling, then fold the longer strip over and begin rolling to form a sealed parcel.

Brush a small amount of the flour and water mixture ("glue") along the edges to secure the pastry, making sure to coat both sheets to prevent them from opening during frying.

Frying and Finishing

Heat a pan with oil over medium heat. Fry the rolls until they are golden brown and crispy. Remove them from the oil and let them drain on paper towels.

Briefly dip the warm rolls in the sugar syrup or drizzle it over them. Finish with finely chopped pistachios and edible flowers for a beautiful presentation.