Desserts
ChefOla Faour
How to Make Zenoud El Set with Raqaqat Pastry
Zenoud El Set made with a very easy homemade method, without needing baklava pastry. If the latter is not available, you can simply use raqaqat pastry instead. The taste is the same: the same crisp, crunchy texture and delicious flavor.
Zenoud El Set is made with a very easy homemade method, without needing baklava pastry. If the latter is not available, you can simply use raqaqat pastry, which is usually used to wrap cheese and vegetables ... But Zenoud El Set made with raqaqat tastes just the same! The same crisp, crunchy texture and delicious flavor.
Ingredients
Start here, then move straight into the method.
- Ready-made raqaqat pastry
- Cold qater / sugar syrup, prepared in advance
- Fresh curd cream
- 1 1/2 liters, or 6 cups, liquid milk
- 1/4 cup vinegar
- Cooked cream
- 1/2 liter, or 2 cups, liquid milk
- 2 tablespoons cornstarch
- Also from Alisar, here is Makaroun Dessert
- Click the link to make Easy Layali Lubnan Dessert from Alisar as well
Method
Follow the cooking sequence without leaving the page.
- Place the milk for the curd cream in a pot over the heat until warm.
- Add the vinegar and let it boil for 5 minutes until the milk curdles.Timers: 5 min
- Turn off the heat and strain well to get rid of the whey, then set the curds aside in the strainer.
- In a second pot over the heat, prepare the cooked cream: add the milk and cornstarch and mix them while cold.
- Leave them on the heat for a few minutes until thickened.
- Remove from the heat and set aside to cool as well.
- When both the curd and the cooked cream have cooled, mix them together.
- Place two sheets of raqaqat pastry in a T shape: lay one long sheet lengthwise, then place half a sheet across the top horizontally (see the photo gallery).
- Add a little cream and close the sides by folding the horizontal sheet over the filling from both sides, then roll up the piece ... continue until all the filling is used.
- Seal the pieces with a little flour mixed with water, keeping it thick so it forms a sticky paste.
- Fry the Zenoud El Set with raqaqat in plenty of hot oil until golden.
- Remove from the oil and drain briefly, then immediately dip them in the cold syrup so they stay crisp.
- Lift them out of the syrup, drain briefly, and serve immediately.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Makaroun Dessert
- Easy Layali Lubnan Dessert
