Photograph of the finished Znoud el sit

Middle East · Cuộn vỏ bánh filo nhân kem Znoud el sit

Znoud el sit

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Filo pastry shell Filo pastry shell 32 sheets
  • Photograph of Fresh milk Fresh milk 1.6 l
  • Photograph of Semolina flour Semolina flour 180 g
  • Photograph of Sugar Sugar 520 g
  • Photograph of Orange blossom water Orange blossom water 40 ml
  • Photograph of Oil Oil 1 l
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Lime Lime 2

Method

  1. 1 Heat the milk with semolina and a little sugar for 12 minutes, stirring constantly, until it thickens into a creamy ashta.
  2. 2 Let the ice cream sit for 2 hours to ensure it's firm; soft ice cream will release oil when frying and splatter dangerously.
  3. 3 Cook the remaining sugar with 130 ml of water, lemon juice, and orange blossom water for 8 minutes to make a syrup, then let it cool.
  4. 4 Place a spoonful of ice cream on the edge of the filo sheet, then fold both sides and roll it tightly into a tube.
  5. 5 Coat the termites with water, then deep-fry them at 170 degrees Celsius for 90 seconds until lightly golden.
  6. 6 Dip the hot tube into the cooled syrup for 15 seconds, then sprinkle with crushed pistachios.

With an appliance

  • Air fryer 59 min

    Replace step 5: spray oil evenly on the sealed filo roll, air fry at 185 degrees for 7 minutes, flip at the 4th minute; step 6 still dips the hot tube into the cool syrup for 15 seconds.

Start cooking