Znoud el-Sit is a Jordanian dessert served at weddings and holiday gatherings. Thin pastry sheets are filled with a thick milk cream flavored with rose water, rolled tightly, fried, and dipped in syrup. Roll the pastry tightly so it stays sealed while frying. The pastries can be carried to a picnic in a tightly closed container for a few hours.
Stir the milk, starch, and granulated sugar in a saucepan until smooth. Cook over low heat, whisking constantly, until thickened. Remove from the heat and stir in the rose water.
Cover the cream and refrigerate it for at least 20 minutes to cool and thicken.
Bring the granulated sugar and water to a boil in a saucepan, then add the lemon juice. Boil for 5 minutes, remove from the heat, and let cool to room temperature.
Place 1 spoonful of the cooled cream on each pastry sheet, roll it tightly, and seal the ends well.
Heat the sunflower oil and fry the rolls until golden on all sides. While hot, dip them in the cold syrup, sprinkle with chopped pistachios, and serve.
Seal the ends of the pastry rolls well; an open end can let the cream leak into the hot oil. Allergens: contains gluten (pastry sheets), milk and dairy products (milk), and tree nuts (pistachios).
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