Print Options:

Iraqi Znoud El Sit

Yields4 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

Znoud El Sit are rolls of phyllo dough, stuffed with milk cream then fried. Finally, they are dipped in sugar syrup, before being sprinkled with crushed pistachios. These incredible sweet rolls are sold in every neighborhood sweet shop in the Middle East during the holy month of Ramadan!

 1 cup whole milk
 2 tablespoons sugar
 1 tablespoon starch
 1 teaspoon vanilla
 1 tablespoon flour
 1/2 cup water
 0.70 lbs. (300 gr) phyllo pastry roll, thawed
 4 cups vegetable oil, for deep frying
 1 1/2 cup sugar syrup
 2 tablespoons raw pistachios, coarsely ground

In a saucepan, put milk, sugar, starch and vanilla. Stir the ingredients until the starch is completely dissolved.


Put the saucepan on a medium heat and keep whisking the mixture constantly until the mixture boils and thickens. Set aside to cool down.


To make flour paste: In a cup, dissolve the flour in the water.


Prepare the phyllo dough for the Znoud El Sit by cutting them into long rectangular strips about 4 inches wide.


Place a strip of phyllo horizontally and then place another strip over it vertically towards the bottom.


Place a tablespoon of ashta right in the middle of the vertical strip and fold over both sides. Roll the horizontal strip starting from the bottom over the folded one. Use a little bit of the flour paste to seal the Znoud El Sit as needed.


Heat the vegetable oil in a large skillet to an adequate frying temperature. Fry the rolls in batches for about 4 minutes, flipping them over halfway through, until golden brown.


Remove with a slotted spoon and dip for a few about 30 seconds in the warm sugar syrup then transfer to a serving plate.


Arrange on a serving dish and decorate with ground pistachios. Serve at room temperature or cold. Enjoy!

Nutrition Facts

Servings 4