Znoud El Sit

Znoud El Sit is one of my absolute favorite Ramadan desserts! These crispy, golden rolls are filled with creamy ashta, deep-fried to perfection, and then drenched in a sweet, fragrant syrup. They’re crunchy on the outside, soft on the inside, and totally irresistible! Whether you’re preparing them for a special gathering or just craving a delicious treat, this recipe will surely impress everyone at the table. Let’s get started!

Method

Make the Simple Syrup

The first step in preparing Znoud El Sit is making the simple syrup, as it needs ample time to cool before being used. In a medium-sized saucepan, combine the sugar and water, then place the pan over medium heat. Stir occasionally to ensure the sugar dissolves evenly and bring the mixture to a gentle boil. Once it reaches a boil, add the lemon juice, which helps prevent crystallization and enhances the syrup’s consistency. Reduce the heat and allow it to simmer for approximately 8-10 minutes until it thickens slightly. The syrup should have a smooth, slightly sticky texture without being overly thick. Once ready, remove the saucepan from the heat and stir in the orange blossom water for a fragrant, floral note. Set the syrup aside and let it cool completely before using.

Prepare the Ashta Filling

For the luscious ashta filling, begin by pouring the heavy whipping cream into a medium saucepan and placing it over medium heat. Add the sugar and the bread pieces, stirring occasionally to help the bread dissolve and integrate into the cream. This step is crucial as the bread acts as a thickening agent, contributing to the creamy texture of the ashta. Meanwhile, in a small bowl, mix the corn starch with ¼ cup of water, ensuring it is completely dissolved to prevent lumps. Once the cream mixture is heated and slightly thickened, slowly pour in the dissolved corn starch mixture while continuously stirring. Stirring consistently at this stage ensures the mixture thickens evenly without forming clumps. Cook the mixture for a few more minutes until it reaches a thick, custard-like consistency. Once done, remove the saucepan from heat and mix in the orange blossom water for added aroma. Allow the ashta to cool completely before using it to fill the rolls.

Assemble the Rolls

Assembling Znoud El Sit requires careful handling of filo dough, as it dries out quickly. If using large filo sheets, cut them into halves or thirds, depending on the desired roll size. Take a single filo sheet and lay it flat on a clean, dry surface. Spoon a small amount of the ashta filling near the bottom edge of the filo, ensuring there is enough space on both sides to fold. Fold the edges inward to cover the filling, then carefully roll it up tightly, similar to wrapping a burrito. To keep the roll intact during frying, use a small amount of the flour-water mixture to seal the edges. This acts as an adhesive, preventing the rolls from opening while frying. Repeat the process until all the rolls are assembled.

Fry the Rolls

Frying the rolls is a crucial step in achieving the signature crispy texture of Znoud El Sit. In a deep frying pan, pour enough vegetable oil to submerge the rolls, then heat it over medium heat. The oil should reach a temperature of approximately 350°F (175°C); if the oil is too hot, the rolls may burn quickly, and if it’s too cool, they will absorb excess oil and become greasy. To test the oil, drop a small piece of filo dough into it if it sizzles and floats immediately, the oil is ready. Carefully place the assembled rolls into the hot oil, seam-side down, to prevent them from unrolling during frying. Fry them in batches to avoid overcrowding the pan. Cook each roll for about 2-3 minutes per side, turning occasionally with tongs, until they achieve a deep golden-brown color. Once fried, transfer the rolls to a paper towel-lined plate to drain any excess oil.

Coat in Syrup & Serve

While the rolls are still warm, dip them into the cooled simple syrup, ensuring each roll is evenly coated. The syrup adds the perfect amount of sweetness while keeping the rolls crisp. After dipping, place the rolls on a serving platter and generously sprinkle them with ground pistachios for garnish. Serve them immediately while they are still warm and enjoy the delightful contrast of textures crispy on the outside and creamy on the inside.

Necessary Tools

• Medium saucepan
• Mixing bowls
• Whisk
• Sharp knife
• Pastry brush
• Deep frying pan
• Tongs
• Paper towels

Serving Suggestions

• Classic Style: Serve warm, drizzled with extra syrup and pistachios.
• Ice Cream Pairing: Enjoy alongside vanilla or pistachio ice cream for a rich contrast.
• Chocolate Drizzle: Drizzle with melted chocolate for a modern twist.
• Lighter Version: Instead of frying, bake them at 375°F (190°C) for 20 minutes until golden brown.

Fun Fact

Did you know that Znoud El Sit means “Lady’s Bracelets” in Arabic? The name comes from their cylindrical shape, resembling the bracelets traditionally worn by Middle Eastern women. This dessert has been enjoyed for generations, especially during Ramadan and Eid celebrations!

Conclusion

Making Znoud El Sit at home is easier than you think, and the result is absolutely worth it! With crispy layers, creamy filling, and a sweet syrupy coating, this dessert is a true delight. Whether you’re preparing it for Ramadan, Eid, or just a special treat, these golden rolls will disappear within minutes! Try them today and enjoy the perfect blend of textures and flavors!