Sweet phyllo rolls stuffed with ashta cream - znoud el sitt

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a special dish, Sweet phyllo rolls stuffed with ashta cream - znoud el sitt. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt is 12 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet phyllo rolls stuffed with ashta cream - znoud el sitt estimated approx 1 hour.

To begin with this particular recipe, we must first prepare a few components. You can cook Sweet phyllo rolls stuffed with ashta cream - znoud el sitt using 16 ingredients and 9 steps. Here is how you cook it.

Those are phyllo rolls that are filled with ashta cream then fried and sweetened with sugar syrup. They are best eaten right out of the fryer when they are still crunchy. In Arabic, znoud el sitt means the lady's arms: chubby and delicious!

Ingredients and spices that need to be Take to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt:

1. 500 g phyllo dough sheets, equivalent to 24 sheets
2. 6 cups vegetable oil, for frying
3. - For the ashta cream: prepare ahead of time
4. 2 cups milk
5. 2 cups whipping cream
6. 6 slices American-style white bread
7. 5 tablespoons cornstarch, dissolved in ½ cup water
8. - For the sugar syrup:
9. 2 1/2 cups sugar
10. 1 1/2 cups water
11. 1 teaspoon lemon juice
12. 1 teaspoon orange blossom water
13. 1 teaspoon rose water
14. For garnishing:
15. Candied orange blossom, optional
16. 1/2 cup raw ground pistachios

Steps to make to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
3. To prepare the znoud el sitt, cut each phyllo sheet into rectangular strips of 12 cm length and 7 cm width each.
4. Put a strip on the table horizontally and another strip over it vertically forming a cross.
5. Put 1 tablespoon of ashta cream in the middle of the upper strip, fold over the 2 sides and roll the lower strip over the folded one.
6. In a deep frying pan, heat the vegetable oil and fry the rolls in batches until they turn golden. Place them on a kitchen absorbent paper.
7. Immerse each roll in the sugar syrup for a few minutes.
8. Decorate with ashta cream, ground pistachio and candied orange blossom and serve at room temperature or cold.
9. Note: You can find the recipe 'Ashta cream' under my profile

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