Znoud el Sitt Cream Filled Phyllo Rolls

Prepare the simple syrup (Ater): In a small saucepan, combine 200g granulated sugar, 150ml water, and 1 tsp lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 8-10 minutes until slightly thickened. Remove from heat, stir in 1 tsp rose water, and let it cool completely.

Make the cream filling (Ashta): In a saucepan, whisk together 500ml whole milk, 3 tbsp cornstarch, and 20g (2 tbsp) granulated sugar. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, stir in 1 tsp rose water, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely in the refrigerator.

Prepare the phyllo and butter: Melt 150g unsalted butter. Carefully unroll the phyllo dough. Keep the unused phyllo covered with a damp cloth to prevent it from drying out. Take one sheet of phyllo, brush lightly with melted butter.

Assemble the rolls: Place about 1-2 tablespoons of the cooled cream filling along one short edge of the buttered phyllo sheet, leaving a small border. Fold in the sides over the filling, then roll tightly into a cylinder. Repeat with the remaining phyllo sheets and cream, brushing each sheet with butter before filling.

Fry the rolls: Heat 500ml vegetable oil in a deep pan or pot over medium-high heat to 170-180°C (340-350°F). Fry the rolls in batches, turning occasionally, until golden brown and crisp on all sides, about 3-4 minutes per batch.

Dip and garnish: Carefully remove the fried rolls with a slotted spoon and immediately immerse them in the cold simple syrup for a few seconds. Transfer them to a serving platter.

Serve: Garnish generously with chopped pistachios. Serve warm or at room temperature.