Ingredients
Filling: kashta cream
- 1000 g Milk
- 150 g white bread, crust removed, cut into pieces
- 100 g cornflour
- 1 tbsp Orange Blossom Water
- 2 tbsp Rose Water
Pastry
- 1 packages phyllo pastry, readymade
Syrup
- 300 g sugar
- 100 g water
- 1 tsp freshly squeezed lemon juice
- 2 tsp Orange Blossom Water
Flour paste to seal edges
- 1/3 cup --- flour
- 1/3 cup water
- 1 l vegetable oil, for deep frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pour milk into heat 5mins/60°/sp1.
Add bread & cornflour, cook 4mins/90°/sp2.
Add orange blossom water & rose water, mix 1min/90°/sp2.5
Transfer into a bowl. - Place all syrup ingredients to
"Closed lid" , heat 10mins/115°/speed2.
Empty into a heat resistant bowl. - Flour Paste:
Add ingredient to a little bowl
Use fork to stir until a smooth paste consistency - Remove phyllo pastry from packaging.
With a pair of scissors cut the sheets into 3 or 4 equal strips about 10x22cm each.
Cover with a tea towel to prevent the pastry from drying out.
Lay 1 phyllo pastry strip vertically then another strip horizontally over the vertical strip forming a cross.
Place 1 tablespoon of kashta cream at the centre of the cross.
Fold the ends of the horizontal layer over the filling, smear some flour paste to glue the ends.
Then roll the vertical layer over ther filling into a cylinder shape. It will look like a springroll.
Smear the end with the flour paste to seal.
Repeat until you've finished all the filling or pastry.
Heat oil to frying temperature. Fry Znoud el sit in batches to a crisp & golden colour. Remove with slotted spoon and dip for a few seconds into the syrup. Remove with a spoon and arrange on serving plate.
Garnish with ground pistachios.
You can drizzle with more syrup (as per your taste) when serving.
Filling: kashta cream
Syrup
Assembling the Znoud el sit
Tip
Znoud el sit can be fried and served immediately or frozen until needed.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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