Wasfetna

Zenoud El Set

Crispy wafer rolls with a cold cream filling, fried and dipped in syrup with a pistachio top.

Vegetarian

Zenoud El Set
Cooking time
3 hr 3 min
Hands-on time
48 min
Free time
2 hr
Difficulty
Medium
Cuisine
Levantine
Calories
570
Contains
Nuts, Gluten, Dairy

Its bold name is fitting: cylinders as plump as women's arms, with a crisp, flaky shell and a center of cold cream that spills out at both ends. They are fried and drained the moment they are ordered — and eaten without knife, fork, or regret.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

For the cream

For rolling and frying

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Small pot for the syrup — Completely cold — the dip is only a few seconds after frying.
  • Deep pot for frying — Fried to order: hot shell, cool center.

Method

  1. Mix the milk, cream, cornstarch and sugar in a cold saucepan before placing it on the heat.

    5 min
    You’ll know it’s ready when

    The mixture is perfectly smooth and you don't see any starch granules.

    Tip: Always mix while cold: starch in hot liquid clumps.

  2. Place it over medium heat and stir continuously until it thickens and becomes a thick cream.

    10 min
    You’ll know it’s ready when

    A heavy mass forms and leaves the sides of the pot when stirred.

    Tip: The thin cream runs off the fingers when rolling — cook it until it really thickens.

  3. Spread it out on a plate, cover it with cling film, and chill it completely.

    2 hrYou can walk away
    You’ll know it’s ready when

    It is cold and firm, scooped with a spoon, and retains its shape.

    Tip: Plastic wrap pressed on the surface stops a dry skin forming.

  4. Prepare the syrup and let it cool completely.

    15 minYou can walk away
    You’ll know it’s ready when

    It flows heavily from the spoon and is cold on the back of the hand.

  5. Unfold the filo sheets, place a strip of cream on the edge, and roll them into tight fingers.

    20 min
    You’ll know it’s ready when

    The fingers are tightly wrapped and the cream does not show from the ends.

    Tip: Work on one thin sheet and cover the rest with a damp towel so it doesn't dry out.

  6. Fry the fingers in medium-hot oil until golden brown.

    8 min
    You’ll know it’s ready when

    Evenly golden, and they sound crisp when lifted with tongs.

    Tip: The hot oil browns the filo pastry before it becomes crispy.

  7. Lift them out and drain them, then drizzle them with cold syrup just before serving.

    5 min
    You’ll know it’s ready when

    Shiny on the outside, and still audibly crunchy when bitten.

    Tip: Pour the syrup on at serving time: syrup added early softens the filo.

What this teaches

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