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Sweet phyllo rolls stuffed with ashta cream - znoud el sitt
Sweet phyllo rolls stuffed with ashta cream - znoud el sitt

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Whole grain snacks are an excellent choice for a fast balanced snack. Starting your morning with a piece of whole grain toast can give you that added boost you need to get going. Eating on the run can be much healthier with whole grain chips and crackers. Deciding on whole grain foods is always far better than eating the processed grains we commonly find in our grocery stores.

You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to sweet phyllo rolls stuffed with ashta cream - znoud el sitt recipe. You can have sweet phyllo rolls stuffed with ashta cream - znoud el sitt using 16 ingredients and 9 steps. Here is how you achieve it.

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