• For the sugar syrup: Place the sugar, water and lemon juice in a saucepan over medium to high heat. Stir with a wooden spoon and bring to a boil. Reduce heat to low and simmer for 6 minutes. Do not cover. Remove from the heat, add the orange blossom water and allow to cool down completely.

For the ashta (cream filling):

• Place the milk, cornstarch and semolina in a saucepan over medium heat, whisking constantly until the mixture boils and thickens. Set aside to cool down.
• When the cream filling and sugar syrup has totally cooled down, prepare the paste to seal the rolls, in a small bowl whisk together the flour and water. Set aside.

To put together

• Delicately remove the phyllo roll from the plastic sleeve.
• Usually pyhllo comes in 22×30 cm/ 9×12 inches.
• With a pair of scissors, cut the pyhllo sheets into3 equal stalks (each stalk is 30×7 cm). To prevent drying, cove it with a kitchen towel.
• Lay your first phyllo strip vertically on a counter top, then place another phyllo strip horizontally over the vertical strip, creating a cross-shaped form.
• Place a tablespoonof ashta (clotted cream) at the center of the cross.
• Fold the ends of the horizontal layer over the ashta. Then roll the vertical layer over the ashta, smear the end with the flour paste and continue rolling, creating a cylinder-shaped roll.
• Heat the oil to an adequate frying temperature and fry the Znoud el Sit rolls, in batches, to a crisp and golden color. Remove with a slotted spoon and dip for a few seconds in the sugar syrup. Remove with a spoon, arrange on a serving dish and garnish with ground pistachios. Enjoy!
  
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