Hello, I am Laura. Today, I’m gonna show you how to prepare sweet phyllo rolls stuffed with ashta cream - znoud el sitt recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sweet phyllo rolls stuffed with ashta cream - znoud el sitt Recipe
Sweet phyllo rolls stuffed with ashta cream - znoud el sitt is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Sweet phyllo rolls stuffed with ashta cream - znoud el sitt is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt:
- Prepare 500 g phyllo dough sheets, equivalent to 24 sheets
- Get 6 cups vegetable oil, for frying
- Make ready - For the ashta cream: prepare ahead of time
- Take 2 cups milk
- Take 2 cups whipping cream
- Prepare 6 slices American-style white bread
- Take 5 tablespoons cornstarch, dissolved in ½ cup water
- Take - For the sugar syrup:
- Take 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Take 1 teaspoon lemon juice
- Make ready 1 teaspoon orange blossom water
- Make ready 1 teaspoon rose water
- Prepare For garnishing:
- Get Candied orange blossom, optional
- Take 1/2 cup raw ground pistachios
Instructions to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt:
- 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.
- 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
- To prepare the znoud el sitt, cut each phyllo sheet into rectangular strips of 12 cm length and 7 cm width each.
- Put a strip on the table horizontally and another strip over it vertically forming a cross.
- 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.
- 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.
- Immerse each roll in the sugar syrup for a few minutes.
- Decorate with ashta cream, ground pistachio and candied orange blossom and serve at room temperature or cold.
- Note: You can find the recipe ‘Ashta cream’ under my profile
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