Simple Way to Prepare Homemade Sweet phyllo rolls stuffed with ashta cream - znoud el sitt

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sweet phyllo rolls stuffed with ashta cream - znoud el sitt. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sweet phyllo rolls stuffed with ashta cream - znoud el sitt is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Sweet phyllo rolls stuffed with ashta cream - znoud el sitt is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sweet phyllo rolls stuffed with ashta cream - znoud el sitt using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt:

1. Make ready 500 g phyllo dough sheets, equivalent to 24 sheets
2. Get 6 cups vegetable oil, for frying
3. Get - For the ashta cream: prepare ahead of time
4. Prepare 2 cups milk
5. Make ready 2 cups whipping cream
6. Get 6 slices American-style white bread
7. Prepare 5 tablespoons cornstarch, dissolved in ½ cup water
8. Take - For the sugar syrup:
9. Get 2 1/2 cups sugar
10. Make ready 1 1/2 cups water
11. Get 1 teaspoon lemon juice
12. Make ready 1 teaspoon orange blossom water
13. Take 1 teaspoon rose water
14. Take For garnishing:
15. Take Candied orange blossom, optional
16. Take 1/2 cup raw ground pistachios

Steps to make Sweet phyllo rolls stuffed with ashta cream - znoud el sitt:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
3. To prepare the znoud el sitt, cut each phyllo sheet into rectangular strips of 12 cm length and 7 cm width each.
4. Put a strip on the table horizontally and another strip over it vertically forming a cross.
5. Put 1 tablespoon of ashta cream in the middle of the upper strip, fold over the 2 sides and roll the lower strip over the folded one.
6. In a deep frying pan, heat the vegetable oil and fry the rolls in batches until they turn golden. Place them on a kitchen absorbent paper.
7. Immerse each roll in the sugar syrup for a few minutes.
8. Decorate with ashta cream, ground pistachio and candied orange blossom and serve at room temperature or cold.
9. Note: You can find the recipe 'Ashta cream' under my profile

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