Znood El Sit with Ashta

Combine the milk, sugar and cornflour in a saucepan and place over medium heat. Stir continuously until the mixture thickens and becomes smooth. Remove from the heat and stir in the orange blossom water. Pour the hot ashta into a 20 x 20 cm flat tray and spread evenly. Allow it to cool for 5–7 minutes, then place plastic wrap directly onto the surface of the ashta so it does not form a skin. Refrigerate for at least 6 hours or overnight until fully set and firm.

Place the sugar and water in a saucepan over heat and bring to the boil. You may stir once or twice at the beginning, but once it reaches a boil, stop stirring. Squeeze in the lemon juice, reduce the heat and simmer gently for 10 minutes. Add the orange blossom water, then remove from the heat and allow to cool completely.

Cut the filo sheets across the width into 7 cm strips. You will get about five full strips and one thinner strip at the end; keep the thin strip, as it will be used for wrapping. Melt a little bit of ghee in a bowl.

To assemble, layer three 7 cm strips on top of each other, lightly brushing melted ghee between the first and second sheet and between the second and third sheet, leaving the top sheet unbrushed. Place one thin strip across the centre.

Once the ashta is fully set and firm, cut it into pieces. Place one piece in the centre of the thin strip, then wrap the strip around the ashta to enclose it. 

Position this wrapped piece back in the centre of the three-layered strips. Roll from the side closest to you to form a tight cylinder. Seal the edge by dabbing your hand in water and pressing lightly to close. If you run out of thin strips, cut some of the 7 cm strips in half and use them for the cross. Repeat with the remaining pastry and filling.

Heat the ghee in a deep pan over medium heat. Fry the rolls in batches, turning gently, until evenly golden and crisp. Remove straight from the ghee and place directly into the cooled sugar syrup. Allow to soak briefly, then remove and drain on a rack. 

A FEW THINGS YOU’LL WANT TO KNOW

My ashta seeped out — what happened?
Two likely reasons. Either the ashta wasn’t fully set, or the thin strip didn’t properly wrap around the exposed sides of the ashta before rolling. Make sure the sides are enclosed first before placing it back onto the layered strips.

Do I have to fry them in ghee?
Traditionally, yes — ghee gives a beautiful flavour. But you can absolutely use oil. Just make sure it’s not too hot and not too cold. If it’s too hot, they burn. Too cold, they open and absorb oil.

Do I deep fry them?
No. You want control. Use enough oil or ghee to come halfway up the rolls and flip them gently until golden.

Can I bake them instead?
Yes. Brush butter between the layers, not ghee. Place a small teaspoon of butter on top of each roll and bake at 180°C (fan-forced) (350°F) until deeply golden, then dip in cooled syrup.

Can I replace orange blossom water in the ashta?
If you don’t like it, use rosewater or even a small splash of vanilla. The flavour is flexible.

Why is the syrup thicker than usual?
This syrup needs body. A thin syrup will soften the pastry. Simmer for the full 10 minutes and cool it completely before dipping.

Do I have to make the ashta the day before?
You don’t have to — but it must be fully set. That’s the key to this recipe working.

The ashta tray size you used looks bigger than 20 cm?
The ashta should be about 1 cm thick, or just slightly under. That’s your guide. For this half batch, a 20 × 20 cm tray works really well. A 22 × 16 cm tray will also work and will give you a slightly thicker layer.
In my photos, you’ll notice a larger rectangular tray — that’s because I made a double batch. That tray was 33 × 23 cm. So don’t worry if yours looks smaller. Just aim for around that 1 cm thickness, and you’ll be fine.
If your tray is a little bigger or smaller, it’s not a problem. Just make sure the ashta sets firm before cutting.