Znoud el Sit (Lebanese cream filled filo rolls)
Crisp golden filo cigars filled with thick, scented cream and finished with a light rose syrup and pistachios.
- Time1 hr 30
- LevelMedium
- Costabout £0.60 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the cornflour with 4 tbsp of the milk. Heat the rest of the milk with the cream and 2 tbsp sugar until steaming, then whisk in the cornflour paste.
- 2
Cook, whisking, for 3 to 4 minutes until it is thick enough to hold a spoon upright. Stir in the orange blossom water. Cover the surface with cling film and chill for at least 1 hour.
4 min - 3
Make the syrup. Simmer 100g sugar, the water and lemon juice for 6 minutes, stir in the rose water and cool.
6 min - 4
Heat the oven to 190°C (170°C fan). Line a baking tray. Lay out one filo sheet, brush with butter and cut in half across the short side. Keep the rest covered with a damp tea towel so it does not dry out.
- 5
Spoon a thick line of cold cream along the short edge of each half, leaving a 2cm border at the sides. Fold the sides in and roll up tightly like a cigar. Place seam side down on the tray. Repeat to make 16 rolls.
- 6
Brush with the rest of the butter. Bake for 15 to 18 minutes until deep golden. Cool for 5 minutes, drizzle with the cool syrup and top with pistachios.
16 min 40 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
