Znoud el-Sit is a Jordanian dessert served at weddings and festive tables, made by filling thin pastry sheets with a rosewater-scented milk custard, rolling them tightly, deep-frying until golden and dipping them in syrup. Keeping the rolls from unravelling while frying takes a tight rolling technique. Carried in a sealed container, they hold up well enough to bring along on a picnic.
Whisk the milk, cornstarch and caster sugar together in a pot until smooth, then cook over low heat, stirring constantly, until thickened; remove from the heat and stir in the rosewater.
Cover the cream and chill it in the fridge for at least 20 minutes until it firms up.
Bring the caster sugar and water to the boil in a pot, add the lemon juice, boil for 5 minutes, then remove from the heat and let cool to room temperature.
Place a spoonful of the chilled cream on each spring roll wrapper, roll it up tightly and seal the ends well.
Heat the sunflower oil and fry the rolls until golden on every side, dip them hot into the cold syrup and serve scattered with pistachio.
Seal the ends of the rolls well while wrapping; a loose end lets the cream leak out in the hot oil. Allergens: contains gluten (pastry), milk and dairy (milk) and tree nuts (pistachio).
Chilling the assembled rolls in the freezer for a few minutes before frying lowers the risk of the cream leaking out while they cook.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.