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znoud el sit

Znoud el Sit (Ladies fingers)

Lebanese cream filled filo rolls

Course Dessert
Cuisine Lebanese
Keyword Party, Sweet, Treat

Ingredients

  • 250 g ready rolled filo pastry
  • 2 tbsp of melted butter
  • Vegetable oil for frying
  • Crushed pistachios

For the Clotted Cream (ashta)

  • 300 ml double cream
  • 300 ml full fat milk
  • 5 tbsp cornstarch
  • 3 tbsp sugar
  • 1/2 tsp orange blossom water

For the Orange Blossom Syrup

  • 1/2 cup water
  • 1 cup sugar
  • 1 tbsp lemon juice
  • Small sprinkling of salt
  • 1 tsp orange blossom water

Instructions

To make the Clotted Cream (ashta)

  1. In a saucepan, add the cream, milk, cornflour and sugar. Whisk well before you turn on the heat. Once combined keep stirring on a medium low heat until the mixture begins to thicken. Add the orange blossom and continue to stir on low heat for another 15 seconds or so. Set side to cool

To make the Orange Blossom Syrup

  1. Add the water, sugar, salt and lemon juice to a saucepan, stir until the sugar is dissolved and bring to the boil on a medium high heat. Then add the orange blossom and reduce to a simmer for about five minutes. Set aside to cool

To assemble the Znoud el Sit

  1. If your filo pastry is square, divide into thirds with a sharp knife to get rectangular strips. Cover the pastry with a muslin tablecloth so they won’t dry.
  2. On a flat surface, lay out one pastry strip vertically and two thirds of the way down, lay another horizontally to form a cross shape
  3. Add two tablespoons of cooled clotted cream and bring in the horizontal sides, then roll up to the top, brushing some melted butter before you seal
  4. Cover the rolled up znoud with a muslin towel as you go along
  5. Heat some vegetable oil in a deep pan, line a plate with kitchen towels to drain
  6. Test the oil by putting in a tiny piece of filo pastry when it floats to top it is ready
  7. Deep fry the znoud until golden for a minute or so turning as you go along. Transfer to the kitchen towel lined plate to drain
  8. Assemble the fried znoud in a serving platter. Drizzle on a little orange blossom syrup and sprinkle with crushed pistachios
  9. Serve either warm or cold

Recipe Notes

Cornstarch is known as cornflour in the UK and is used to thicken sauces