Znoud el sit Lebanese sweets

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Znoud el sit are a defined happiness especially when they are homemade. And making them from scratch is one of the quick easy recipes to prepare.

You can never pass by any Arabic sweets shop in Lebanon without spotting a tray of znoud el sitting on the display. These delicious sweet rolls are a favorite for many in Lebanon and the Levant region. And many indulge themselves in devouring this roll of ashta cream, fried and dipped in sugar syrup with an incredible taste. And although some tend to buy znoud el sit, many enjoy preparing them at home. The reason is making znoud el sit from scratch is not a big deal and can be one of the quick easy recipes to prepare.

These Lebanese delights may not rank among the best healthy recipes, but they are worth trying. The combination of the crispy crust on the outside and the smooth filling on the inside gives you an incredible delight as you devour them. They are defined happiness especially when they are homemade!

What is znoud el sit?

Znoud el sit, known in the west as Lady’s fingers, are fried crispy rolls made out of phyllo dough and filled with ashta cream, a thick clotted cream. Once they are rolled, they are fried in hot vegetable oil for a few minutes then immediately dipped in sugar syrup and decorated with crushed pistachio. Znoud El Sit are served cold or at room temperature.

What is the origin of znoud el sit?

The name of znoud el sit translates to the upper arms of a woman in Arabic. The reason behind the name goes back probably to the shape of these rolls that resemble the nice arms of a lady.

Znoud el sit is extremely popular in the Middle East, mainly in Lebanon and Syria where they originated from. However, you can find these sweets in any country in the Levant from Jordan to Iraq, and even to Armenia… especially during the month of Ramadan.

What are the ingredients of znoud el sit?

There are three main categories under which the ingredients fall:

• The sugar syrup including includes white granulated sugar, water, rose water, and lemon juice.
• The ashta cream includes milk, sugar, semolina, rose water, and ricotta cheese.
• The phyllo dough then will be cut into rectangles and filled with ashta.

How to make these delights? 

Prepare the ashta cream

I have written a full article on how to prepare ashta cream and what are the key elements to consider for a successful outcome. Start by dissolving the sugar in the milk and rose water, then while boiling the milk, add semolina gradually until you see that the texture thickens. At this point, turn off the heat and add the ricotta while whisking to combine.

Prepare the sugar syrup

The rule of thumb for the sugar syrup is the 1:2 ratio of water to sugar. This means you need to add a cup of water for every two cups of sugar. You can add as well a teaspoon of rose water to flavor your syrup. Once the syrup starts to boil, squeeze half a lemon and let the syrup boil for 3 minutes before turning off the heat. The texture will thicken as the syrup cools down.

How to roll them? And how to fry them?

For the rolling process:

1. Cut the phyllo dough square into rectangles, say 3 to 4 inches wide.
2. Lay a phyllo strip vertically.
3. Place another phyllo strip horizontally creating a cross shape.
4. Add a tablespoon of ashta cream at the center where the two sheets overlap.
5. Fold the lower end of the vertical phyllo, then fold both ends of the horizontal phyllo.
6. Roll the vertical phyllo until you form a cylinder shape.
7. Brush the end of the phyllo sheet with a mix of water and flour to seal completely.

For frying:

1. Heat a large skillet with vegetable oil, then start frying the znoud el sit flipping them over halfway through until the dough becomes crispy golden. This will take 3 to 4 minutes. Make sure you fry them in batches.
2. Using a slotted spoon, remove them and dip them for a few seconds in the sugar syrup.
3. Remove them again and place them over a serving tray.

Can you freeze znoud el sit?

You can freeze znoud el sit uncooked. Over a tray covered with parchment paper, lay the uncooked roll, and store them in the freezer until they are well frozen. Then transfer them to zipper bags and store them in the freezer for up to 3 months for future use.

Looking for more sweets and dessert recipes? Check out these recipes:

• Lebanese maamoul cookies
• Classic strawberry tart
• Healthy molasses sponge cake
• The best Lebanese atayef

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