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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.
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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
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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
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Cover the rolled up znoud with a muslin towel as you go along
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Heat some vegetable oil in a deep pan, line a plate with kitchen towels to drain
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Test the oil by putting in a tiny piece of filo pastry when it floats to top it is ready
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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
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Assemble the fried znoud in a serving platter. Drizzle on a little orange blossom syrup and sprinkle with crushed pistachios
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Serve either warm or cold