Phyllo Cream Rolls (Znoud el-Sit)
These crispy, golden, cream-filled rolls - translated as 'Woman's (upper) arms' are one of my favorite Middle Eastern desserts.These are filled with a decadent milk-based cream (ashta) flavored with orange peel, cardamom, and vanilla, wrapped in phyllo, fried until flaky, and dipped in a floral syrup infused with rose, citrus, and spice.
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Ingredients
Cream Filling
- 360 ml whole milk
- 120 ml heavy cream
- 15 g corn starch
- 20 g fine semolina
- 1 tbs brown sugar
- 1 tsp dried orange peel powder
- 3-5 cardamom pods, crushed seeds only
Syrup
- 300 g sugar
- 180 ml water
- ½ tsp dried rose petals
- ½ tsp orange peel powder
- ¼ tsp dried lemon peel
- 2 cardamom pods crushed
Phyllo Wrapper
- 1 roll phyllo dough 225 g / ~½ lb, 23x35 cm / 9x14"
- 2 tbsp flour + 3 tbsp water for glue
- Neutral oil for frying
- Crushed pistachios & rose petals for garnish
Instructions
For the Filling
- Whisk milk and cornstarch until smooth.360 ml whole milk, 15 g corn starch
- Cook over medium heat, stirring constantly, until thick and bubbling. Reduce to medium-low and cook 5 more min, stirring.120 ml heavy cream, 20 g fine semolina, 1 tbs brown sugar, 1 tsp dried orange peel powder, 3-5 cardamom pods, crushed
- Cool completely, about 3 hours. Can be made 1–2 days ahead.
Make the Syrup
- Simmer until sugar dissolves and syrup slightly thickens. Cool completely. Can be made days ahead.300 g sugar, ½ tsp dried rose petals, ½ tsp orange peel powder, ¼ tsp dried lemon peel, 2 cardamom pods, 180 ml water
Assemble the Phyllo Rolls
- Stack 3 phyllo sheets and cut into 4 long strips (each ~6x35 cm / 2.25"x14"). Take one set of strips, and cover the rest of the phyllo so they don't try out.
- Trim 15cm (6") off the length of the strip, so you end up with two strips: one 6x15 cm (2.25"x6") and one 6x20 cm (2.25"x8") strip. Place the shorter stack crosswise on the longer to form a “T”.See video.
- Pipe or spoon the cream filling across the center of the cross. Fold sides in, then roll lightly like a cigar. Seal with flour glue. Keep rolled pastries covered with a damp towel.
- Heat oil to 165–175°C (325–350°F). Fry until golden and crisp. Drain and dip in cooled syrup for 2–4 minutes, depending on desired sweetness. Serve warm or chilled, with crushed pistachios and rose petals.
Notes
You can make the rolls thicker or thinner, depending on your preference. You can even make them into any shape you want, like square packets or triangles (think Samosa).
You can refrigerate the custard if making ahead and for easier handling. I recommend refrigerating the custard in a rectangular container. It will become fairly solid, and can be cut into rectangular pieces that you can easily portion.