Znoud el Sit - Lebanese Sweet Cheese Rolls

Ingredients

• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 200g (7 oz) cream cheese 200g (7 oz) cream cheese
• 1/4 cup powdered sugar 1/4 cup powdered sugar
• 1 teaspoon orange blossom water 1 teaspoon orange blossom water
• 1 teaspoon rose water 1 teaspoon rose water
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 12 sheets filo pastry 12 sheets filo pastry
• Vegetable oil, for frying Vegetable oil, for frying
• For the sugar syrup: For the sugar syrup:
• 1 cup granulated sugar 1 cup granulated sugar
• 1 cup water 1 cup water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon orange blossom water 1 teaspoon orange blossom water
• 1 teaspoon rose water 1 teaspoon rose water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 8g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the ricotta cheese, cream cheese, powdered sugar, orange blossom water, rose water, cinnamon, and nutmeg. Mix well until smooth and creamy.
2. 2.
   Lay out one sheet of filo pastry and brush it lightly with vegetable oil. Place another sheet on top and repeat the process until you have a stack of 6 sheets.
3. 3.
   Cut the filo pastry stack into rectangular strips, approximately 3 inches wide.
4. 4.
   Take one strip of filo pastry and place a spoonful of the cheese filling at one end. Fold the sides over the filling and roll it up tightly into a cigar shape. Repeat with the remaining strips and filling.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the rolls until golden brown and crispy, then transfer them to a paper towel-lined plate to drain excess oil.
6. 6.
   In a saucepan, combine the granulated sugar, water, lemon juice, orange blossom water, and rose water for the sugar syrup. Bring to a boil, then reduce the heat and simmer for 10 minutes until the syrup thickens slightly.
7. 7.
   Dip the fried rolls into the warm sugar syrup, ensuring they are fully coated. Allow them to soak for a few minutes, then remove and place on a serving platter.
8. 8.
   Serve the Znoud el Sit warm or at room temperature, garnished with a sprinkle of powdered sugar or crushed pistachios.

Treat your ingredients with care...

• Filo pastry — Keep the filo pastry sheets covered with a damp cloth while working to prevent them from drying out and becoming brittle.

Tips & Tricks

• For a variation, you can add a sprinkle of crushed pistachios or almonds to the cheese filling for added texture and flavor.
• Make sure the oil is at the right temperature before frying the rolls to achieve a crispy exterior.
• If the filo pastry becomes dry and difficult to work with, lightly brush each sheet with melted butter instead of oil.

Serving advice

Znoud el Sit is best enjoyed warm or at room temperature. Serve them as a delightful dessert after a Lebanese feast or as a sweet treat with a cup of aromatic Lebanese coffee.

Presentation advice

Arrange the Znoud el Sit rolls on a platter, drizzled with a little extra sugar syrup and garnished with a sprinkle of powdered sugar or crushed pistachios. The golden-brown rolls will be visually appealing and inviting.