Znoud El Sit

3 cups sugar, or 2 cups sugar and 1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup (optional)
2 (3-inch) sticks cinnamon (optional)
4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)

To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.

Ashta cream:
2 cups milk.
7 Tablespoons corn starch .
1 teaspoon vanilla essence.
5 Tablespoons sugar.
2 Tablespoons rose water.
1/2 cup Ricotta cheese or Cottage cheese.

To make the filling :
In a medium pan mix corn starch with milk, add sugar stir constantly over heat until mixture thickens, then add the rose water, vanilla, Ricotta cheese or Cottage cheese, stir. Spoon mixture to a medium bowel, cool, cover, refrigerate until cold.

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10 chips of Baklawa Pastry (Phyllo)
Arabic cream (Ashta cream)
4 cups of oil for frying
3 cups of Arabic Syrup
pistachio to garnish

Take the Baklawa (Phyllo) Pastry and cut it into long stripes and 10cm wide.
Put each two stripes of the pastry on top of each other and half a stripe on top of the two but in a cross type.
Put two teaspoons of Arabic cream (Ashta) on top where the pastry stripes meet.
Fold the right and left side of the pastry on top of the ashta and then roll it lengthwise around the ashta.
Prepare all the pastry the same way then fry them in the oil until they get a golden color.
Take them out of the oil and put them in the Syrup after you have decreased the oil on them.
Decorate by putting some kashta on the middle top, some minced pistachio and lemon flower (optional).

**i used to bake this kind of dessert and avoid me to take an oily dessert,, its more healtier ***