These irresistible Znoud El Sit are a beloved Lebanese sweet, sold in neighborhood pastry shops throughout Beirut during the holy month of Ramadan. Their golden, crispy shells and luscious cream filling are simply irresistible, and the moment you catch their wonderful aroma, you will find it hard to resist! Although making Znoud El Sit at home involves a few steps, the delicious results are well worth the effort.
One of my fondest childhood memories is spending time at my grandma’s house. During Ramadan, Granny used to make the best Znoud El Sit, and every time I prepare these sweet rolls, I still picture her in her kitchen, wearing one of her pretty aprons and standing by the stove, frying them to golden perfection. I was absolutely obsessed with these treats as a child, and years later, nothing has changed! They remain one of those cherished Lebanese sweets that bring back the sweetest memories with every bite.
After a long day of fasting, Znoud El Sit are such a rewarding treat, and they are so addictive that it is almost impossible to stop at just one!
Finely crafted for the perfect crunch, these traditional Lebanese sweet rolls are crispy on the outside and filled with thick, rich clotted cream. Fried to a beautiful golden brown, they are then dipped in sugar syrup infused with fragrant orange blossom water. The contrast between the crunchy pastry, creamy filling, and delicately scented syrup makes every bite a delight. I truly hope you give this recipe a try!
How to Make Ashta Cream Filling:
In a separate saucepan, combine the milk, cornstarch, and semolina. Place over medium heat, whisking continuously to ensure a smooth, lump-free mixture. Keep whisking until the mixture reaches a boil and thickens to a rich, custard-like consistency. Remove from the heat and pour the cream into a bowl. Cover the surface directly with plastic wrap to prevent a skin from developing, then leave to cool completely.
Step-by-Step Assembly Instructions:
Thaw the phyllo pastry roll before using it.
Lay one phyllo strip vertically on the countertop, then place another strip horizontally over it to form a cross.
Fold the ends of the vertical strip over the ashta, brush the edge with flour paste, and continue rolling to form a neat cylinder.
Assembled Lebanese Znoud El Sit rolls on a counter ready for frying.
Heat the oil to the appropriate frying temperature. Working in batches, fry the Znoud El Sit rolls until crisp and golden brown. Remove them with a slotted spoon and dip them in the sugar syrup for a few seconds. Lift them out and arrange them on a serving dish.
Garnish with ground pistachios and orange blossom jam. If you have a sweet tooth, drizzle a little extra sugar syrup over the rolls just before serving.
Now, it’s time to enjoy the fruits of your labor!
Frequently Asked Questions About Znoud El Sit
Can I make the ashta filling and sugar syrup ahead of time?
Absolutely! To save time, prepare the ashta (cream filling) and sugar syrup a day ahead. Allow both to cool completely before refrigerating them in separate airtight containers until ready to use.
Can I freeze Znoud El Sit before frying?
Yes! Line a baking sheet with parchment paper and arrange the assembled Znoud El Sit in a single layer, leaving space between the rolls so they do not stick together. Freeze for several hours, or until firm. Transfer the frozen rolls to a ziplock freezer bag and store them in the freezer. This method prevents the rolls from sticking together, allowing you to take out just as many as you need. Best of all, you can fry them directly from frozen without thawing first.
More Authentic Lebanese Syrup-Soaked Desserts to Try
- Lebanese Namoura Recipe (Authentic Semolina Cake)
- Authentic Halawet El Jibn Recipe (Sweet Cheese Rolls)
- Authentic Lebanese Ma’akaron Recipe (Anise Seed Fritters)
- Knafeh Bil Ashta
- Awamat (Lebanese doughnuts)
- Ashtalieh
- Knafeh Nabulsieh
- Easy Lebanese Bread Knafeh (Cheese Kunafa)
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Znoud El Sit
Description
Ingredients
Base:
- 1 roll 500 g / 1 lb 2 oz phyllo pastry, thawed
For the Ashta (Cream Filling):
- 2 cups milk
- 2 tbsp cornstarch
- 1 tbsp semolina fine or coarse
- ¼ tsp mastic gum optional, ground with a pinch of sugar
For the Sealing Paste:
- ⅓ cup all-purpose flour
- ⅓ cup water
For the Sugar Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1 tbsp fresh lemon juice
- 1 tbsp orange blossom water
For Frying & Garnish:
- 4 cups canola oil for deep frying
- 2 tbsp raw pistachios coarsely ground
- 2 tbsp orange blossom jam optional
Instructions
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
10 Comments
what a great cook you are everytime I come here my mouth waters.. Bravo Chef!
I can almost smell the sweet aroma of the mastic in the cream and the orange blossom in the syrup. LOVE this recipe!!
Awesome recipe.
This sounds super delicious
Hadia, i love Lebanese food. I would like to try this recipe since there is nothing here in my American town close to these rolls not even in a Middle East bakery.
Love it thank u.
I’ll definitely try this! haven’t had it for a while.
Just an observation. Based on the above images, the measurements for cutting the filo dough seems incorrect. The right measurements should be 3 pcs of (10 X 22) cm.
Hello,
i am wondering how long this recipe takes to make and how much it makes.
many thanks!
how many servings does it make?