طريقة تحضير أطيب وأنجح زنود الست بكل التفاصيل The Ultimate Znoud El Sit Recipe with all the details

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المقادير:
عجينة البقلاوة (454 غرام)
نصف كوب (75 غرام) فستق حلبي
كوب ونصف (360 مل) زيت نباتي
ربع كوب (65 غرام) طحين
ربع كوب (60 مل) ماء (قد لا نحتاج كل الماء)

للقطر:
كوب ونصف (360 مل) ماء
ثلاثة اكواب (600 غرام) سكر
ملعقتان صغيرتان عصير الليمون الحامض
ملعقتان صغيرتان ماء الزهر
ملعقتان صغيرتان ماء الورد

للقشطة:
ثلاثة اكواب (720 مل) حليب طبيعي كامل الدسم
كوب (240 مل) كريمة سائلة
ربع كوب (32 غرام) نشا الذرة
ربع كوب (42 غرام) سميد ناعم (طحين فرخة)
ربع كوب (50 غرام) سكر
ملعقة طعام (15 مل) ماء الزهر
ملعقة طعام (15 مل) ماء الورد

Ingredients:
1 package phyllo dough (1 pound 454 g)
1/2 cup (75 g) pistachios
1 1/2 cups (360 ml) vegetable or canola oil
1/4 cup (65 g) flour
1/4 cup (60 ml) water (start with 3 tbsp)

For the syrup:
1 1/2 (360 ml) cups water
3 cups (600 g) white sugar
2 tsp freshly squeezed lemon juice
2 tsp orange blossom water
2 tsp rose water

For the kashta:
3 cups (720 ml) whole milk
1 cup (240 ml) heavy whipping cream
1/4 cup (32 g) corn starch
1/4 cup (42 g) fine semolina
1/4 cup (50 g) white sugar
1 tbsp (15 ml) orange blossom water
1 tbsp (15 ml) rose water

🌹Instructions🌹

Syrup Instructions:

1. Place the water, sugar, and lemon juice in a saucepan (2.5 Qt / 2.4 L) over medium heat. Bring to a boil, then simmer on low heat for 15 minutes. Remove from heat and stir in the orange blossom water and rose water and let cool completely.

2. In a measuring cup or a small bowl, wisk the corn starch with 1 cup of milk until dissolved. Strain the milk corn starch mixture into a medium pot. Pour in the remaining milk, heavy cream, semolina, and sugar. Stir well.

3. On a medium heat stirring, continuously bring to a boil. Reduce heat and continue cooking on medium-low heat for 5 minutes, stirring regularly. Add in the orange blossom water and the rose water and stir until well combined about 1 minute.

4. Remove from heat and transfer to a 9 by 9 inch (20 by 20 cm) square heat proof glass pan. After 2 minutes, cover with plastic wrap, pressing it directly onto surface of kashta to prevent skin from. forming andet coo completely. Cover the pan with another piece of plastic wrap and refrigerate overnight. At this time, take the phyllo dough out of the freezer and thaw it in the fridge.

5. The next day, you are ready to assemble znoud El sit.
Ground the pistachios and mix the flour with water to seal the dough. set aside.
Divide the kashta with a knife into 24 equal rectangle pieces. Each piece will be the stuffing for 1 znoud El sit.

6. On a cutting board, place 3 layers of the dough and cut with a sharp knife into 4 equal sized strips. Take 1 strip and cut horizontally one third of it (14 cm), then place the one-third piece horizontally on the two third piece towards the bottom. Add the stuffing to the center and bring in the sides, then roll up to the top. Brush the ends of the 3 layers of the dough with the flour water mixture to seal (see the video). Place on a baking sheet lined with parchment paper. Repeat with the rest until you finish.

7. Fry in a hot oil on medium heat until golden brown on all sides. Remove from heat to a plate lined with a paper towel for a few seconds. Transfer to the syrup and allow to soak for 5 minutes. Drain the syrup and arrange the rolls in a serving dish, garnishing with ground pistachios. Serve immediately and enjoy.

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