Prepare the Sugar Syrup

• Place the sugar, water, and lemon juice in a saucepan over medium-high heat. Stir gently until the sugar dissolves, then bring the mixture to a boil. Once boiling, reduce the heat to low and simmer undisturbed for 6 minutes. Do not cover the pan. Remove from the heat, stir in the orange blossom water, and allow the syrup to cool down completely.
• Prepare the Ashta (Cream Filling)
• Place the milk, cornstarch, and semolina in a separate saucepan over medium heat. Whisk constantly to prevent lumps. Continue whisking until the mixture comes to a boil and thickens into a heavy custard. Remove from the heat. Transfer the cream to a bowl and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Set aside to cool completely.

Assemble the Rolls

The Sealing Paste: In a small bowl, whisk together the flour and water until smooth. Set aside.

• Cutting the Pastry: Carefully remove the thawed phyllo roll from its plastic sleeve. Phyllo sheets typically measure 22×30 cm (9×12 inches). Using a sharp pair of scissors, cut the entire stack of sheets into 3 equal columns (each measuring 30×7 cm). Immediately cover the pastry with a damp kitchen towel to prevent it from drying out and cracking.
• Shaping the Cross: Lay your first phyllo strip vertically on a clean countertop. Place a second phyllo strip horizontally directly over the middle of the vertical strip to form a cross shape.

Filling and Rolling: Place one tablespoon of the cooled ashta cream at the center of the cross. Fold the left and right ends of the horizontal layer tightly over the ashta to seal the sides. Next, fold the bottom vertical flap over the filling and roll upward into a neat cylinder. Smear a small amount of the flour paste onto the top edge of the strip to seal the roll tightly. Repeat with the remaining pastry and cream.

Fry and Serve

• Heat the canola oil in a deep pan to a proper frying temperature (around 175°C / 350°F). Fry the Znoud el Sit rolls in small batches so they do not crowd the pan. Fry until they turn crisp and deeply golden brown. Remove the rolls using a slotted spoon and immediately submerge them into the cooled sugar syrup for a few seconds. Transfer the glistening rolls onto a serving platter, garnish generously with the ground pistachios, and enjoy