"Znoud El Sit": The Middle Eastern Phyllo Pastry Rolls
What is Znoud El Sit?
Znoud El Sit, also spelled "Znoud El-Sitt" or "Znoud Al-Sitt," is a traditional Middle Eastern dessert known for its delicate layers of phyllo dough (also known as filo dough) wrapped around a creamy filling, then fried until golden and crispy. The name translates to "arms of the lady," referencing the elegant shape of the pastry that resembles rolled arms.
This dessert is beloved across several Middle Eastern countries, including Iraq, Lebanon, Syria, and Palestine, and is especially popular during festive occasions and Ramadan. It combines the perfect contrast of textures: the crunch of golden phyllo pastry with the luscious, creamy filling inside, all drizzled with sweet sugar syrup.
We 'll dive deep into the world of Znoud El Sit, covering its ingredients, how to prepare it step-by-step, and discussing whether ready-made creams like Puck or Nestlé can be used to save time in the kitchen without sacrificing flavor.
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Ingredients of Znoud El Sit: A Deep Dive
The primary components of Znoud El Sit are simple yet essential for achieving the rich, indulgent taste. Here’s a breakdown of the ingredients used:
1. Phyllo Dough (Filo Dough)
What it is: Phyllo dough is a paper-thin pastry that crisps up beautifully when fried or baked. It is made from flour, water, and a little bit of oil or vinegar.
Importance: The flaky and crispy texture of the phyllo dough forms the exterior of Znoud El Sit and gives it that signature crunch that contrasts the creamy interior.
2. Cream Filling
Traditional cream: The traditional filling for Znoud El Sit is Ashta, a Middle Eastern clotted cream made by simmering milk, cream, and cornstarch. This creates a rich and creamy texture that fills the phyllo rolls.
Alternative fillings: In some variations, a simple custard made from milk, sugar, and cornstarch is used. Ricotta cheese or mascarpone can also be substituted for a creamy filling with a slightly different texture.
3. Sugar Syrup (Ater)
What it is: This syrup is essential in most Middle Eastern desserts, made by simmering sugar, water, and a splash of lemon juice. Some versions of the syrup are infused with rose water or orange blossom water for an aromatic finish.
Purpose: The syrup is poured over the fried Znoud El Sit to sweeten it and add moisture. The pastry absorbs the syrup, becoming slightly chewy and sweet while retaining its crispness.
4. Butter or Oil for Frying
Why it’s used: Traditionally, Znoud El Sit is deep-fried in oil until golden. Some modern recipes opt for baking to make the dish lighter, but frying is still the most authentic method.
Options: A neutral oil like vegetable oil is typically used for frying, while clarified butter (ghee) may be brushed between the layers of phyllo for a richer taste.
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How to Make Znoud El Sit: Step-by-Step Instructions
Making Znoud El Sit may seem intimidating at first glance, but with some patience and attention to detail, you can master this dessert. Below is a detailed recipe:
Step 1: Prepare the Cream Filling
Ingredients:
2 cups full-fat milk
½ cup heavy cream
3 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon rose water or orange blossom water (optional)
Instructions:
1. In a saucepan, whisk together the milk, cream, and sugar over medium heat.
2. Dissolve the cornstarch in a small amount of cold milk, then add to the saucepan.
3. Stir continuously until the mixture thickens into a creamy consistency.
4. Remove from heat and stir in the rose or orange blossom water for added flavor.
5. Allow the cream to cool, then refrigerate it until it's ready to be used.
Step 2: Assemble the Znoud El Sit
Ingredients:
1 package of phyllo dough (thawed)
½ cup melted butter or ghee (for brushing)
Cooled cream filling
Instructions:
1. Lay out a sheet of phyllo dough and brush it lightly with melted butter.
2. Fold the sheet lengthwise to create a long strip.
3. Place a spoonful of the cream filling at one end of the strip.
4. Fold the dough over the filling, tucking the sides in as you roll to form a neat package, much like rolling a spring roll.
5. Repeat this process until all the phyllo sheets and cream filling are used.
Step 3: Fry the Pastry
Instructions:
1. Heat oil in a deep pan or fryer to 180°C (350°F).
2. Fry the rolled pastries in batches until they are golden and crispy, about 2-3 minutes per batch.
3. Remove them from the oil using a slotted spoon and place on paper towels to drain excess oil.
Step 4: Make the Sugar Syrup (Ater)
Ingredients:
2 cups sugar
1 cup water
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water (optional)
Instructions:
1. In a saucepan, combine sugar and water and bring to a boil.
2. Lower the heat and simmer for 10 minutes until the syrup thickens.
3. Stir in lemon juice and rose/orange blossom water, then remove from heat and let it cool slightly.
Step 5: Final Assembly
Once the fried pastries are slightly cooled, drizzle the sugar syrup generously over them.
Serve warm, garnished with ground pistachios or a sprinkle of powdered sugar if desired.
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Can You Use Ready-Made Cream Like Puck or Nestlé?
A common question for busy cooks is whether ready-made creams like Puck or Nestlé cream can be used as a shortcut for making Znoud El Sit. The answer is yes, but with some considerations.
Advantages of Ready-Made Cream
Convenience: Using pre-made cream saves time, as you don’t need to prepare the Ashta or custard from scratch. It’s ideal for those who want to make the dessert more quickly.
Consistency: Products like Nestlé or Puck cream have a smooth and stable texture, which ensures that the filling will hold its shape inside the phyllo rolls.
Availability: These creams are widely available in most Middle Eastern grocery stores, making them an easy option for many households.
Considerations When Using Ready-Made Cream
Flavor: While ready-made creams have a mild and creamy flavor, they may lack the richness of homemade Ashta. Adding a bit of rose water or orange blossom water to the cream can elevate its flavor and give it a more authentic Middle Eastern touch.
Thickness: Store-bought creams are often softer than homemade Ashta. If the cream seems too runny, you can thicken it slightly by mixing in a bit of cornstarch dissolved in cold water and gently heating it until it reaches the desired consistency.
Texture: Znoud El Sit made with ready-made cream can sometimes have a different texture. The phyllo rolls may become soggy faster if the cream is too thin, so it's essential to choose a brand with a thicker consistency.
In conclusion, ready-made cream can be a great shortcut when making Znoud El Sit, but adding a few adjustments like flavoring or thickening agents will help maintain the traditional texture and taste of this beloved dessert.
Znoud El Sit is more than just a dessert—it's a cultural symbol of hospitality, celebration, and tradition across the Middle East, particularly in Iraq. Its combination of flaky phyllo dough and rich cream filling, all soaked in sweet syrup, makes it a dessert that delights the senses and brings a taste of Middle Eastern warmth to any table.
Whether you choose to make the cream filling from scratch or opt for a store-bought option like Puck or Nestlé, the essence of Znoud El Sit remains the same: a perfect balance of textures and flavors that will leave anyone craving more. Whether you’re exploring the culinary traditions of Iraq during your travels or simply trying out new recipes at home, Znoud El Sit is a dessert you don’t want to miss.