Znoud el sit

For an unforgettable dessert, try znoud el sit, a popular Lebanese sweet that is beloved during Ramadan and other celebratory events. Golden filo pastry rolls are filled with rich and creamy ashta, then dipped in a fragrant sugar syrup. Top with crisp pistachios and rose petals for extra flavour and texture - this is one treat you won't forget in a hurry!

Credit: Jiwon Kim

• serves

  8-10

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

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Ingredients

• 10 sheets filo pastry
• 1 cup ashta (see below)
• Ghee or vegetable oil, for deep-frying
• ½ cup crushed pistachios, to serve
• Dried rose petals, to serve

For the sugar syrup

• 1 cup water
• 2 cups sugar
• 1 tbsp rosewater
• 1 tbsp orange blossom water
• A squeeze of lemon juice

For the ashta cream

• 8 cups milk, divided
• ¼ cup white vinegar
• ½ cup cornflour
• ¼ cup sugar
• ⅓ cup thickened cream
• 1 tbsp rosewater
• 1 tbsp orange blossom water

Chilling time: overnight.

Instructions

1. To make the sugar syrup, combine the water and sugar in a medium saucepan and place over medium heat. Cook, stirring, until the sugar dissolves. Reduce the heat to low and simmer for 10 minutes, until the syrup thickens. Remove from the heat and stir through the remaining ingredients, then cool completely.
2. To make the ashta, bring 6 cups of milk to a gentle boil. Turn off the heat and stir through the vinegar – the milk will split into curds and whey. Strain the curds into a fine mesh sieve and set aside. In a saucepan, whisk the cornflour into ½ cup milk, then add the sugar, cream and remaining 1½ cups milk. Cook over medium heat, whisking until thick. Cool, then mix in the strained curds, rosewater and orange blossom water. Press a piece of plastic wrap to the surface of the ashta, then refrigerate overnight before using.
3. Cut the filo pastry sheets lengthwise into strips around 8-10 cms wide. Lay the two strips vertically (one on top of the other), then lay two more strips horizontally across the middle and place 1–2 tbsp ashta where the strips overlap. Fold in the sides, then roll up like a spring roll. Seal the edges with water.
4. Heat enough ghee or oil in a large saucepan to deep-fry over medium heat. Deep-fry the rolls in batches for 2–3 minutes, or until golden and crisp. Use tongs or a slotted spoon to transfer the rolls to a tray lined with paper towels.
5. While still warm, dip the rolls in the cooled sugar syrup, then sprinkle with pistachios and rose petals. Serve immediately, while crisp.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

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Cooking

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series • 

Cooking

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