{"id":8761,"date":"2014-06-30T15:04:10","date_gmt":"2014-06-30T15:04:10","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8761"},"modified":"2024-11-14T22:30:18","modified_gmt":"2024-11-14T22:30:18","slug":"znoud-el-sit","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/znoud-el-sit\/","title":{"rendered":"Znoud El Sit"},"content":{"rendered":"

Znoud El Sit<\/h1>\n

These incredible sweet rolls are sold in every neighborhood sweet shop in Beirut during the holy month of Ramadan, you will be drawn by the wonderful aroma!! \u201cZnoud El Sit\u201d can be made at home, though you do have some steps to pace, but the end result is so worth it!<\/p>\n

One of my fondest childhood memories was staying at my grandma\u2019s home. Granny used to make the best \u201cZnoud el Sit\u201d during the month of Ramadan, and every time I make these, I still think of her in her kitchen in one of her pretty aprons, standing at her stove frying them. I was obsessed with these as a child, and now years later I feel no different.<\/p>\n

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After a long day of fasting, \u201cZnoud el Sit\u201d are so rewarding and so addictive as it is next to impossible to stop at one.<\/p>\n

Znoud el Sit are crispy on the outside and are filled with a thick clotted cream \u2013 fried to a golden brown crisp and dipped in sugar syrup infused with orange blossom water. I truly wish you do give this recipe a try! Ramadan Mubarak to all!<\/p>\n

To save time, make the cream filling (ashta) and sugar syrup a day ahead, letting them cool down before you refrigerate.<\/em><\/strong><\/p>\n

For freezing: Line a sheet pan with parchment paper. Spread the znoud el sit in a single layer, leaving the rolls separated. Freeze for several hours, remove from the pan and store in a ziplock bag\u00a0<\/em>(this will prevent them from sticking together). The good thing is that they can go directly from freezer to fry.<\/em><\/strong><\/p>\n

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Here is the cream filling (ashta) you prepared<\/strong><\/p>\n

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Thawthephyllo pastry roll.<\/strong><\/p>\n

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Delicately remove the phyllo roll from the plastic sleeve<\/strong><\/div>\n
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With a pair of scissors, cut the pyhllo sheets into3 equal stalks (each stalk is (10 X 22) cm.). To prevent drying, cover it with a kitchen towel.<\/strong><\/div>\n
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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.<\/strong><\/p>\n

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Place a tablespoon of ashta (clotted cream) at the center of the cross.<\/strong><\/div>\n
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Fold the ends of the horizontal layer over the ashta.<\/strong><\/div>\n
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Then roll the vertical layer over the ashta, smear the end with the flour paste and continue rolling, creating a cylinder-shaped roll.<\/strong><\/div>\n
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Here is what it looks like. Ready to freeze or fry!<\/strong><\/div>\n
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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.<\/strong><\/div>\n
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Garnish with ground pistachios and orange blossom jam. If you have a sweet tooth, drizzle some more sugar syrup just upon serving.<\/strong><\/p>\n

Now it is time to enjoy the fruit of your labor.<\/strong><\/p>\n

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Znoud El Sit<\/h2>\n\n