Snud il Sit | Lebanese Pudding Rolls
OMG, what have you done with the pudding?! You rolled the pudding, layered it, deep-fried it and then poured sugar syrup over it? You monster!
That could be the beginning of my next dime novel in the publishing house of super dorks. But let's get back to the good stuff: Dessert!!! Oh yes, and what a dessert it is. Snud il Sit are lovely custard rolls and they are divinely crunchy and creamy at the same time!
Oh, you crispy creaminess!
I had some respect for this recipe for a long time. I thought there were so many things I had to do and pay attention to: Make the pudding, boil the syrup, roll the things and then deep-fry them and brush them with the sweet syrup. Yep ... It sounds like a lot of work, but actually the steps are not that hard and can be done faster than you can walk to the nearest baklava shop (neighbours of baklava shops excluded - you jokers ...).
Not as sweet as you think!
I am a fan of drowning baklava or other crispy things in sugar syrup until they are soggy. I want the many layers of filo dough to stay as crispy as possible and just get a velvety coating of the syrup. So I prefer to coat the Snud il Sit with the syrup rather than bathe them in it (which you could still do, of course). The pudding itself is called ashta and is an absolute classic in Levantine cuisine. Ashta is often used to fill desserts, for example in atayef, the filled "pancakes". Ashta is only very subtly sweetened and flavoured with a little rose and orange blossom water. So you see, these pudding rolls are not as super sweet as you might expect. Add a few chopped pistachios or coconut flakes on top and you have an outrageously delicious dessert.
And if you don't want to eat Snud il Sit straight away, you can also prepare them in advance: Simply roll the pudding rolls and freeze them afterwards. Then you'll always have some ready when you need them. Then all you have to do is take the rolls out of the freezer, deep-fry them and sweeten them - perfect!
Recipe for Snud il Sit
Snud il Sit
- 700 ml Whole milk
- 8 TBSP. Cornstarch
- 1 packet Vanilla sugar
- 1 TBSP Sugar
- 2 TSP Rose water
- 2 TSP Orange blossom water
- 250 g Filo dough (rectangular or triangular)
- 30 g chopped pistachios
- 125 g Sugar
- 125 ml Water
- 1 TSP Rose water
- 1 TSP Orange blossom water
- Take a few spoonfuls of the milk and mix with the cornflour. Mix the rest of the milk with the vanilla (sugar) and sugar, stir in the cornflour mixture and bring to the boil briefly.
- Heat the milk mixture, stirring constantly (do not boil), until it becomes a creamy mixture.
- Stir in the rose and orange blossom water.
- Remove the milk pudding from the cooker and leave to cool.
Preparation sugar syrup
- Dissolve the sugar in the water in a saucepan and then simmer until it becomes a syrup (about 8 - 10 minutes).
- Stir in the rose and orange blossom water and leave to cool.
Filling, Frying & Garnishing
- Cut the filo pastry sheets in half so that you have two long pastry sheets. Alternatively, you can take triangular sheets of filo pastry, fill them and roll them up.
- Now take an oblong filo sheet and put 1-2 tablespoons of milk pudding on the bottom half. Fold in the sides on the right and left and carefully roll up the dough. This gives the dough roll many crispy layers.
- Repeat the process until there is no cream left.
- Heat the oil in a frying pan or saucepan to about 165 °C. Use enough oil because the rolls should be able to swim in it. Use enough oil because the rolls should be able to swim in it a little.
- Fry the custard rolls all around for 1-2 minutes until golden brown.
- Brush Snud il Sit all over with sugar syrup, sprinkle with chopped pistachios and serve.
Be sure to try the baklava bites, shabiyat, or the deep-fried semolina pudding pockets, tamriyeh.