Easy Zanoud Al-Sitt

Ingredients

• Filo (phyllo) pastry sheets
• Sugar syrup (qatr/shira)
• Qashta (clotted cream):
• 1 liter milk (about 4 cups)
• 1 cup fine semolina
• 1 tablespoon cornstarch
• 2 tablespoons sugar
• A splash of rose water and orange blossom water
• This Zanoud Al-Sitt recipe is from a friend and chef on the Sho Tabkhin Al-Youm website:
• Rana Jarkis
• You can visit Rana's page on our site and view all her recipes by clicking her name
• Shaibiyat sweets — delicious — at the link
• How to make filo pastry at the link

Method

1. Whisk together the semolina, milk, and cornstarch while cold, then place the mixture over heat.
2. When the mixture thickens, add the sugar and stir.
3. Remove the clotted cream (qashta) from the heat, stir in the orange blossom water and rose water.
4. Let the Zanoud al-Sitt cream cool completely before using.
5. Roll out the filo pastry to the desired size, place a spoonful of cream on one end of each piece, and roll them up.
6. Seal the edges well using a little flour mixed with water.
7. Fry the Zanoud al-Sitt in hot oil until golden brown, then soak them in cold syrup.
8. Rana Jarkas
9. Delicious Shaibiyat sweets — see the link.
10. How to prepare filo pastry — see the link.