Step 1

Make the ashta (cream filling) by combining the whole milk,heavy cream, sugar, and cornstarch in a small pot. Place over medium heat and begin whisking. After a couple of minutes, the mixture will begin to thicken,keep whisking for about 5 more minutes. Turn off the stove and add in the rose water and orange blossom water. Whisk thoroughly to combine. Transfer to a bowl and set aside to cool.

Step 2

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

Step 3

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

Step 4

Add about 2 tablespoons of the 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 water to help seal the Znoud El Sit as needed.

Step 5

Heat a large skillet with a neutral oil to 350 degrees. Fry the rolls in batches for about 4 minutes, flipping them over halfway through,until golden brown. Have the warm ater (simple syrup) ready in a large bowl.Drop the rolls immediately from the fryer into the ater, for about 30 seconds then transfer to a serving plate.

Step 6

Decorate with ground pistachios. Serve at room temperature or cold. Enjoy!