📝 About This Recipe
Znoud el Sit, translates poetically to 'the Lady's upper arms,' a whimsical name for one of Lebanon’s most decadent pastries. These crispy, deep-fried filo rolls are stuffed with a luscious, floral-scented clotted cream known as Ashta, then drenched in a fragrant orange blossom simple syrup. They represent the pinnacle of Levantine dessert craftsmanship, offering a mesmerizing contrast between the shattering crunch of the golden pastry and the cool, silky heart of the cream.
🥗 Ingredients
The Ashta Filling (Cream)
- 2 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream
- 1/4 cup Cornstarch (dissolved in 1/4 cup cold milk)
- 2 tablespoons Sugar
- 1 teaspoon Orange blossom water (high quality)
- 1 teaspoon Rose water
- 4 pieces White bread slices (crusts removed, crumbled)
The Attar (Simple Syrup)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange blossom water
Pastry and Assembly
- 1 package Filo pastry (thawed overnight in the fridge)
- 3 cups Vegetable oil (for deep frying)
- 1 tablespoon Flour and water paste (mixed to create a thick 'glue')
Garnish
- 1/4 cup Pistachios (finely crushed)
- 10 pieces Candied orange blossoms (optional, for traditional look)
👨🍳 Instructions
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1
Prepare the Attar (syrup) first. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves, then bring to a boil. Add lemon juice, reduce heat to low, and simmer for 10 minutes until slightly thickened. Stir in orange blossom water, remove from heat, and let it cool completely.
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2
To make the Ashta, combine milk, heavy cream, and sugar in a saucepan. Bring to a gentle simmer over medium heat.
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3
Whisk the cornstarch slurry into the simmering milk mixture. Continue whisking constantly for 3-5 minutes until the mixture thickens into a heavy custard.
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4
Stir in the crumbled white bread (this provides the traditional 'clotted' texture). Cook for 1 more minute, then remove from heat and stir in the rose and orange blossom waters.
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5
Transfer the Ashta to a shallow bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until cold and firm (at least 2 hours).
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6
Prepare the filo. Lay one sheet of filo on a clean surface. Cut it into long vertical strips about 3 inches wide. You will also need smaller 'reinforcement' strips about 2 inches wide and 4 inches long.
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7
Place one long strip vertically. Place a smaller reinforcement strip horizontally across the bottom third of the long strip to form a 'T' or cross shape. This prevents the cream from leaking.
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8
Place 1.5 tablespoons of the chilled Ashta in the center of the horizontal strip.
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9
Fold the sides of the horizontal strip over the cream, then roll the pastry from the bottom upwards, keeping it snug but not too tight. Seal the edge with a dab of the flour-water paste.
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10
Repeat until all cream is used. Keep the prepared rolls under a damp towel to prevent them from drying out.
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11
Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the rolls in batches for 2-3 minutes until they are a deep golden brown and exceptionally crispy.
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12
Immediately remove the rolls from the oil and drop them into the cold syrup. Let them soak for 30-60 seconds, then drain on a wire rack.
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13
Dip the ends of each roll into the crushed pistachios and top with a candied orange blossom before serving.
💡 Chef's Tips
Always ensure your syrup is cold and your rolls are hot; this temperature shock creates the best crunch. Don't overfill the rolls, as the cream expands slightly when heated and may burst the pastry. Use a 'double layer' of filo if yours is particularly thin to ensure the cream is well-contained. If you prefer a lighter version, you can brush the rolls with clarified butter and bake at 400°F until golden, though frying is the traditional method. Make sure the Ashta is completely cold before rolling; if it's warm, it will melt the filo and become messy.
🍽️ Serving Suggestions
Serve warm for the best experience of the hot pastry and cool cream center. Pair with a small cup of strong, unsweetened Lebanese coffee (with cardamom). Arrange on a silver platter with fresh mint leaves for a beautiful color contrast. Serve alongside other Lebanese sweets like Maamoul or Baklawa for a full 'Halawiyat' spread. A glass of cold water is traditionally served alongside to cleanse the palate between bites.