Can I prepare the cream filling ahead of time?
Yes, you can prepare the cream filling up to 1 day in advance and store it in the refrigerator. Cover it directly with plastic wrap to prevent a skin from forming.
DESSERT
Syrian Znoud El Sitt: Cream-Filled Phyllo Rolls with Pistachios and Syrup
These delicate Syrian Znoud El Sitt are crispy phyllo rolls filled with a rich clotted cream, drenched in fragrant simple syrup, and garnished with vibrant pistachios. They offer a delightful contrast of textures and a sweet, aromatic flavor profile perfect for any dessert occasion.
HOW TO MAKE IT
Let's cook.
01
First, prepare the simple syrup: Combine 1 cup granulated sugar, 1/2 cup water, and 1 teaspoon lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water. Set aside to cool completely.
02
Next, prepare the cream filling: In a medium saucepan, whisk together 2 cups heavy cream, 1/4 cup cornstarch, and 1/4 cup granulated sugar until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat and let cool slightly.
03
Carefully unroll the phyllo dough. Take one sheet of phyllo and brush it lightly with melted butter. Place another sheet on top and brush it with butter as well. Repeat with a third sheet, creating a stack of three buttered phyllo sheets.
04
Cut the stacked phyllo sheets lengthwise into 3 equal strips. Place a spoonful of the cooled cream filling at one end of each strip. Fold one corner over the filling to form a triangle, then continue folding the strip into a triangle shape until you reach the end, similar to folding a flag.
05
Arrange the phyllo triangles on a baking sheet. Brush the tops of the triangles with any remaining melted butter. Bake in a preheated oven at 375°F/190°C for 15-20 minutes, or until golden brown and crispy.
06
Once baked, immediately remove the hot phyllo rolls from the oven and transfer them to a serving platter. Pour the cooled simple syrup generously over the warm rolls, allowing them to soak up the sweetness. Garnish with finely chopped pistachios before serving.
About This Recipe
These delicate Syrian Znoud El Sitt are crispy phyllo rolls filled with a rich clotted cream, drenched in fragrant simple syrup, and garnished with vibrant pistachios. They offer a delightful contrast of textures and a sweet, aromatic flavor profile perfect for any dessert occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the simple syrup is completely cool before pouring it over the hot phyllo rolls; this helps them stay crispy. Work quickly with phyllo dough, keeping unused sheets covered with a damp cloth to prevent them from drying out. For an extra rich cream, you can use a mix of heavy cream and milk, or add a tablespoon of mascarpone cheese to the filling.
Easy Substitutions
If orange blossom and rose water are unavailable, vanilla extract can be used in the syrup, though the flavor profile will be different. Almonds or walnuts can be substituted for pistachios as a garnish. For a dairy-free option, coconut cream can be used for the filling, but adjust cornstarch as needed for consistency.
Storage & Reheating
Znoud El Sitt are best enjoyed fresh on the day they are made for optimal crispiness. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose some of their crispness. Reheating is not recommended as it can make them soggy.
Serving Suggestions
Serve these delightful pastries with a cup of strong Arabic coffee or mint tea. They are also excellent alongside fresh fruit, such as sliced oranges or berries, to balance the sweetness. For a special occasion, arrange them on a tiered dessert stand. A small scoop of vanilla bean ice cream can also complement the warm, syrupy rolls.
Common Mistakes
1. Not cooling the syrup: Pouring warm syrup on warm pastries will make them soggy. Always ensure the syrup is completely cold. 2. Overfilling the phyllo: Too much cream filling can cause the rolls to burst during baking. Use a moderate amount. 3. Not covering phyllo sheets: Phyllo dries out very quickly, becoming brittle and difficult to work with. Keep unused sheets covered with a damp cloth. 4. Undercooking the cream: The cream filling needs to be thick enough to hold its shape. Cook until it's a firm, pudding-like consistency. 5. Not brushing enough butter: Insufficient butter will result in dry, less crispy phyllo.
Frequently Asked Questions
What kind of phyllo dough should I use?
Use thin, fresh phyllo dough sheets, typically found in the freezer section of most grocery stores. Ensure it's fully thawed before use.
Can I fry these instead of baking?
Traditionally, Znoud El Sitt are often fried. If frying, use a neutral oil heated to medium-high, fry until golden, then immediately dip in cold syrup.
How do I prevent the phyllo from tearing?
Work gently and quickly. Keep unused phyllo covered with a damp cloth. If a sheet tears, you can often patch it with another small piece of buttered phyllo.
Can I make these less sweet?
You can reduce the sugar in the syrup by 1/4 cup, or simply use less syrup when pouring over the finished rolls.
MORE TO KNOW
The key to perfectly crispy Znoud El Sitt lies in the contrast between the hot phyllo and the cold syrup. The rapid temperature change helps the phyllo retain its crunch while absorbing the sweet liquid. When making the cream filling, constant stirring is crucial to prevent lumps and ensure a smooth, thick consistency. If the filling seems too thin after cooling, you can gently reheat it over low heat, stirring in a tiny bit more cornstarch dissolved in a tablespoon of cold water, until it reaches the desired thickness. Don't overfill the phyllo sheets, as the cream can seep out during baking.
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