Lebanese Znoud El Sit Dessert | Delicious Recipe | Rouba's Food Journey

Make the sugar syrup by combining sugar and water in a pot, adding a squeeze of lemon juice and rose water, then bringing it to a boil.

Once boiling, reduce heat and swirl gently for 7-10 minutes until thickened, then let cool completely.

Prepare the filling by mixing 200 grams of ricotta cheese, 1/2 cup of thickened cream, icing sugar, and a couple of teaspoons of rose water until smooth.

Cut phyllo pastry into strips, approximately 7 cm wide.

Fold each strip in half and cut down the middle.

Cover the pastry with a damp tea towel to prevent it from drying out.

Layer two sheets of phyllo pastry, place a small amount of filling (about a tablespoon) on top, and fold to create layers.

Roll the pastry gently around the filling, sealing the ends with a flour and water mixture.

Heat oil until hot, then fry the rolls until golden brown, being careful not to overcook them.

Remove the fried rolls and immediately dip them into the cooled sugar syrup, ensuring they are well coated.

Place the rolls in a sieve to drain excess syrup, and optionally garnish with ground pistachio and edible flowers.

Equipment Needed

Dietary

Allergens