Ashta Fingers

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Ashta Fingers

Prep Time 1 hour
Cook Time 20 minutes
Course Dessert


  • 1 pound phyllo sheets
  • 1/2 cup melted unsalted butter you may not need it all
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 cup water
  • 1 1/2 cups granulated sugar
  • 1 teaspoon orange blossom water
  • Optional toppings: chopped pistachios rose petals


  • **Make the Ashta (Custard):** In a pot over medium heat, combine heavy cream, milk, sugar, cornstarch, flour, and vanilla extract. Whisk continuously until it boils, then simmer until thickened. Cover with plastic wrap and refrigerate to cool.
  • **Prepare the Simple Syrup:** In another pot, boil water, sugar, and orange blossom water. Simmer for 10 minutes, then let it cool to room temperature.
  • **Roll the Phyllo:** Preheat the oven to 350°F. Cut the phyllo sheets to fit your pan. Lay a half sheet horizontally, place a piece of phyllo scrap vertically on one edge, and add 2 tablespoons of custard. Fold and roll tightly. Repeat until the tray is full.
  • **Bake:** Pour melted butter over the rolls and bake for about 20 minutes or until golden brown. While hot, drizzle with the prepared syrup.
  • **Serve:** Let it cool and add optional toppings like crushed pistachios and rose petals.
  • These Znoud El Sit are a delightful treat that disappears quickly once served! Enjoy every crispy, creamy bite.

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