Zenoud El ست pastry rolls

Ingredients

• 4 cups Flour
• 1¼ cups 250 ml Water
• 1 tbsp Sugar
• a pinch Salt
• 1 cup Starch
• 200 g Ghee
• 1 liter Milk
• 6 tbsp Starch
• 2 tbsp Fine semolina
• 2 drops Orange blossom water
• 2 cups Sugar
• 1 cup Water
• 1 Lemon slice
• for garnish Aleppo pistachios
• 4 cups All-purpose flour
• 1 cup Warm water

Instructions

1. In a bowl, mix 4 cups of flour with 1 tbsp sugar and a pinch of salt.
2. In the same bowl, add 1¼ cups water, 250 ml, or 1 cup of warm water according to the transcript, then knead until a firm dough forms.
3. On the work surface, roll out the dough lengthwise, then cut it into roughly equal pieces.
4. On a plate, dip the dough pieces in starch, then coat each piece with starch so it does not dry out.
5. Wrap the dough pieces in plastic wrap and a cloth, then leave them to rest for half an hour.
6. In a pot, mix 1 liter of milk with 6 tbsp starch and 2 tbsp fine semolina, then stir while cold.
7. In the same pot, place the mixture over the heat until it thickens and reaches a thick, firm consistency.
8. Add 2 drops of orange blossom water to the pot at the final stage of cooking, then leave the filling to cool.
9. In another pot, mix 2 cups sugar with 1 cup water and 1 lemon slice.
10. In the same pot, place the syrup over the heat until it boils, then turn off the heat and leave it to cool.
11. On the work surface, roll out the dough very thinly.
12. On the work surface, place the cold filling inside the dough, then roll it into a roll.
13. Arrange the rolls in a ghee-greased baking tray.
14. In the oven, cut the rolls into small fingers before baking.
15. In the oven, bake the tray at 220° with top and bottom heat and a fan for about 18 minutes, or until they take on color underneath and then on top.
16. After removing the tray from the oven, pour the cold syrup over the hot rolls.
17. On a serving plate, garnish the Zenoud el-Sit with Aleppo pistachios.