Znoud El Sit

Preparation

Preparation of the sugar syrup

Put the sugar and water in a saucepan and stir well. Place over high heat and bring to a boil. Then lower the heat and add the lemon juice and orange blossom water. Let it simmer for 10 minutes. Remove from the heat and let it cool completely.

Preparation of the Ashta (cream filling)

Put the whipping cream, sugar, and pieces of bread in a pan. Stir well and place over medium heat. Keep stirring constantly until the mixture starts to boil.

In a small bowl, mix the cornstarch with the water into a smooth slurry and pour this into the boiling cream mixture. It will thicken immediately—keep stirring for another 2 minutes. Remove from the heat and add the orange blossom water. Pour the Ashta into a bowl and let it cool to room temperature. Then refrigerate it for at least 3 hours before use.

Preparation of the phyllo dough

Take the phyllo dough out of the refrigerator and lay it flat. Cut the sheets while stacked into 4-5 equal strips.

Take two sheets of phyllo dough and lay them flat on a work surface. Then take two more sheets and cut them in half. Place one of these half stacks on top of the long strip, creating a cross shape.

Spoon 1 tablespoon of Ashta into the center of the cross. Fold the short edges over the filling, then the long strip, and start rolling to form a sealed parcel.

Brush the edges with a small amount of the flour-and-water mixture ("glue") to seal the parcel well and prevent it from opening during frying.

Frying and finishing

Heat a pan of oil over medium heat. Fry the rolls until 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.