By Marie Saad

Znood el Sitt

Ladies Arms – clotted cream pastry

Ingredients

• 1 kilo of clotted cream (Ushta) which can be purchased from a Lebanese sweet shop
• 375 grams of Filo pastry
• Rice bran oil for deep frying
• 200 grams of crushed pistachio nuts for decorating

Atter – sugar syrup:

• 4 cups sugar
• 2 cups water
• 2 teaspoons of lemon juice
• 1 teaspoon Rose water

Method

In a saucepan over medium heat dissolve the sugar and water and add the lemon juice. Bring to the boil and simmer for 10 minutes. Add the rosewater, stir and remove from heat. Set aside.

Cut pastry sheets into strips 7cm x 12cm.

Using 4 sheets per strip place one strip horizontally and the second vertically forming a cross. Place one tablespoon of Ushta (clotted cream) in centre of the cross and fold the vertical sheet towards the centre from both ends. Roll the horizontal strip over the folded one to form a thick roll. Repeat procedure until all are done.

Heat oil in the deep fryer. Prepare a plate with paper towel. Place a few rolls at a time in the deep fryer and cook until a golden brown. Remove from the fryer with a slotted spoon and set aside on the paper towel to drain oil for 30 seconds. Then dip the Roll in the Atter (sugar syrup) for 10 seconds. Remove and arrange on a serving dish.

When all are dome, sprinkle the crushed pistachio on top of the rolls. Best consumed on the day they are made. Refrigerate any left overs for the next day.

Sahtain!