Znoud el Sit (Lebanese "Lady's Arms" Pastry) Recipe

Learn how to make authentic homemade Znoud el Sit with this foolproof Lebanese pastry recipe. The best combination of crispy phyllo dough and creamy ashta filling, drenched in fragrant orange blossom syrup for an easy yet impressive Middle Eastern dessert that will transport you straight to Beirut.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

15 mins

Serves:

12 pastries

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g phyllo pastry sheets</li><li class="ingredients-single-item">Vegetable oil for frying</li><li class="ingredients-single-item">50g pistachios, chopped (for garnish)</li><li class="ingredients-single-item">For the ashta (cream filling):</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">125ml heavy cream</li><li class="ingredients-single-item">60g fine semolina</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tbsp rose water</li><li class="ingredients-single-item">1 tbsp orange blossom water</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp orange blossom water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Heavy-bottomed large saucepan</li><li class="equipment-single-item">Deep frying pan</li><li class="equipment-single-item">Cooking thermometer</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Kitchen scissors or sharp knife</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the ashta (cream filling). In a heavy-bottomed saucepan, combine the milk, heavy cream, semolina, cornstarch, and sugar. Whisk thoroughly to dissolve the cornstarch and prevent any lumps from forming – this is crucial for a silky-smooth filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the saucepan over medium heat and cook the mixture, whisking constantly to prevent sticking or burning. Continue stirring until the mixture thickens significantly and begins to pull away from the sides of the pan – this should take about 10-12 minutes. The proper consistency is key: when you draw a line with your finger on the back of a coated spoon, it should hold its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and stir in the rose water and orange blossom water, which give the ashta its characteristic fragrant flavor. Transfer the cream to a shallow dish, cover with plastic wrap directly touching the surface (this prevents a skin from forming), and refrigerate until completely chilled and set, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the syrup, combine sugar, water, and lemon juice in a small saucepan. The lemon juice prevents crystallization by inverting some of the sucrose into glucose and fructose. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, stir in the orange blossom water, and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>To assemble the pastries, carefully unroll the phyllo pastry and cover with a slightly damp cloth to prevent it from drying out – dry phyllo will crack and won't roll properly. Cut the sheets into rectangles approximately 15cm x 10cm (6" x 4"). You'll need two rectangles per pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take one rectangle of phyllo and place it on your work surface. Place a second rectangle directly on top to create a double layer – this creates strength while maintaining delicacy. Take about 1 tablespoon of the chilled ashta and form it into a cylinder shape along one short edge of the phyllo.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully roll the phyllo around the cream filling, tucking in the sides as you go to prevent leakage during frying. The roll should be tight enough to hold together but not so tight that it squeezes out the filling. Seal the end by brushing with a little water. Repeat with remaining phyllo and filling to make 12 rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat vegetable oil in a deep frying pan to 175°C (350°F). The oil temperature is critical – too cool and the pastries will absorb too much oil and become soggy; too hot and they'll brown before cooking through. Working in batches of 2-3 to avoid overcrowding, carefully lower the rolls into the hot oil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fry for 2-3 minutes, turning occasionally, until they're evenly golden brown and crispy. The transformation is beautiful to watch – the layers of phyllo will separate slightly and create a delicate, crispy exterior. Remove with a slotted spoon and place directly onto the cooled syrup, allowing them to soak for about 30 seconds on each side.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the soaked pastries to a serving plate, making sure to let excess syrup drain off – too much syrup will make them soggy. Sprinkle immediately with chopped pistachios, which will adhere to the sticky surface. Serve while still warm for the perfect contrast between the crisp exterior and creamy filling. Znoud el Sit are best enjoyed fresh, ideally within a few hours of frying.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Znoud el Sit (Lebanese "Lady's Arms" Pastry)?

Traditional Znoud el Sit requires phyllo pastry, ashta cream (made from milk, cream, semolina, sugar, cornstarch, rose and orange blossom waters), and a fragrant syrup. Vegetable oil for frying and chopped pistachios for garnish complete this Lebanese delicacy.

How to cook Znoud el Sit (Lebanese "Lady's Arms" Pastry) at home?

Learn how to cook Znoud el Sit by first preparing the ashta cream until thick and chilling it. Make a syrup with sugar, water, lemon juice and orange blossom water. Wrap the cream in double layers of phyllo rectangles, fry until golden at 175°C, then soak in syrup. The key is maintaining proper oil temperature for crispy exteriors while preserving the creamy filling.

What is ashta cream and can I make substitutes for this Middle Eastern dessert?

Ashta is a traditional Lebanese clotted cream made with milk, cream, and thickeners like semolina and cornstarch. If unavailable, you can substitute with mascarpone mixed with a little whipped cream and flavoured with rose and orange blossom waters, though it won't be as authentic.

Why is orange blossom water essential in traditional Lebanese pastries?

Orange blossom water provides the distinctive floral aroma that defines authentic Lebanese sweets. It adds depth, fragrance and a subtle citrus note that balances the richness of the cream and fried pastry. This ingredient is non-negotiable for achieving the true soul of Middle Eastern desserts.

How do I prevent phyllo pastry from drying out while making these fried delicacies?

Keep phyllo sheets covered with a slightly damp tea towel while working. Work quickly and prepare only a few pastries at a time. Humidity is critical—too dry and the pastry cracks; too wet and it becomes soggy. Store unused phyllo tightly wrapped in plastic and refrigerate for up to two weeks.

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