AT A GLANCE
This recipe for znood el set makes about 12.
|01||For banana filling, melt butter in a small saucepan, add sugar and stir until dissolved. Add banana, then juice and cook over medium heat for 2 minutes, banana should still be a little firm, then remove from heat and cool. Gently fold together banana, ashtar and halva.|
|02||For syrup, combine sugar with ½ cup water in a small saucepan over medium heat and bring to the boil, stirring to dissolve sugar. Add rosewater and juice, then set aside to cool.|
|03||Cut filo sheets crossways into four 26cm x 9cm pieces and cover with a tea towel to prevent pastry drying out. Lay 2 pieces of pastry on top of each other on a work surface. Repeat with another 2 pieces, then lay the second piece perpendicular to the first to create an upside down T-shape. Place 2 tbsp of filling in the join of the T, leaving about 8cm on either side. Fold over the sides to enclose, then roll along the length of the T to create a cigar shape and brush edges with water to seal. Repeat with remaining pastry and filling.|
|04||Heat ghee in a large, deep saucepan or deep-fryer to 190C. Add pastries and deep-fry for 2-3 minutes or until golden, then remove, drain on absorbent paper and dip in sugar syrup. Serve scattered with chopped pistachios.|
Note Ashtar is cooked cream available from Middle Eastern grocery stores.