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Rolls of Znoud El Sit (Lebanese Lady Fingers) drenched in simple syrup and garnished with parsley.

Znoud El Sit (Lebanese Lady Fingers)

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Phyllo ashta (cream) rolls drenched in a simple syrup and garnished with crushed pistachios for an irresistible treat! A celebratory dessert, often served during the month of Ramadan, Eid, and other Holidays. This vegan take is no different than the original!

They’re called Znoud El Sit. Which translates to a woman’s upper arm. It’s said that they’re named that way for their similarity in shape. For simplicity, they’re also referred to as Lebanese Lady Fingers. They’re sweet, flaky, and filled with a creamy vegan Ashta.

Rolls of Znoud El Sit (Lebanese Lady Fingers) drenched in simple syrup and garnished with parsley.
Vegan Znoud El Sit (Lebanese Lady Fingers)

Here’s The Video For Znoud El Sit:

https://www.pinterest.ca/pin/609815605806978990/sent/?invite_code=f7e7dfd41a9443449d4dca78f20c5766&sender=609815743202320845&sfo=1

About The Recipe:

This Znoud El Sit recipe is:

  • Vegan | Dairy-free
  • Made with a few ingredients
  • Fun & simple to prepare
  • Perfect for Ramadan/Eid celebrations
  • Freezer-friendly
Rolls of Znoud El Sit (Lebanese Lady Fingers) drenched in simple syrup and garnished with parsley.
Vegan Znoud El Sit (Lebanese Lady Fingers)

Let’s talk cooking!

It’s a simple 5-step process:

  1. Making the simple syrup (Atr)
  2. Making the vegan ashta (cream filling)
  3. Rolling in phyllo
  4. Frying in oil
  5. Finishing off to garnish

Ingredients For Znoud El Sit

These Znoud El Sit are made with only a few ingredients that make up 3 components to the recipe. The simple syrup, ashta (cream) filling, and rolling the phyllo.

About The Vegan Ashta:

To veganize the ashta (cream), I used a silken/soft block of tofu, whisked with whole plant milk, sugar, and rose water. It’ll be runny at first, but the longer it sits in the fridge to thicken, the creamier it’ll be! It’s important not to blend it up, as that will affect the consistency. The key is to continuously whisk it over the heat until thickened. You’d be surprised with the texture!

Refrigerate any leftover ashta in an air-tight container for up to a week. You can use it for other Arabic dessert recipes, like Atayef and Kunafeh.

  • A bowl of vegan ashta for Znoud El Sit (Lebanese Lady Fingers)
  • A bowl of vegan ashta for Znoud El Sit (Lebanese Lady Fingers)
  • A bowl of vegan ashta for Znoud El Sit (Lebanese Lady Fingers)
  • A bowl of vegan ashta with rose petals for Znoud El Sit (Lebanese Lady Fingers)

How To Roll Znoud El Sit:

Take out 2 smaller sheets of the phyllo, and cover the rest with a slightly damp cloth to avoid drying. Place one horizontally towards the bottom of the other. Add 1 tbsp of the ashta to the centre. Fold over the sides, and roll it up. Brush some water towards the end to seal off. 

Only fry the rolls you want the same day, and freeze the rest for later. Place on a sheet pan lined with parchment paper, and freeze for 1 to 2 hours. Then transfer to freezer bags to store for up to a month.

  • Rolling Znoud El Sit (Lebanese Lady Fingers)
  • Rolling Znoud El Sit (Lebanese Lady Fingers)
  • Folding Znoud El Sit (Lebanese Lady Fingers)
  • Folding Znoud El Sit (Lebanese Lady Fingers)
  • Rolling Znoud El Sit (Lebanese Lady Fingers)
  • Rolling Znoud El Sit (Lebanese Lady Fingers)
  • Rolling Znoud El Sit (Lebanese Lady Fingers)

Here’s The Video For The Vegan Ashta:

https://www.pinterest.ca/pin/609815605806436761/sent/?invite_code=f5a05ce442ff4e2ba516d4cab838a61b&sender=609815743202320845&sfo=1

Frequently Asked Questions

How to freeze Znoud El Sit?
Place them on a sheet pan lined with parchment paper, and freeze for 1 to 2 hours. Then transfer to freezer bags to store for up to a month. You can fry from frozen (no need to thaw). Add an additional minute per side.

How to make vegan ashta?
It’s important not to blend up the tofu, as that will affect the consistency. The key is to continuously whisk the tofu with the rest of the ingredients over the heat. It’ll be runny at first, but the longer it sits in the fridge to thicken, the creamier it’ll be.

How to store leftover ashta?
Make a big batch of the ashta ahead of time, and cool down completely. Refrigerate in an air-tight container for up to a week. This helps make it creamier, and ready to use for your next dessert. Use it for Znoud El Sit, Atayef, Kunafeh, and more.

How to store leftover atr (simple syrup)?
Atr is commonly used in many Arabic/Middle Eastern sweets. Make a big batch of it ahead of time, and save it for other recipes. Simply prepare the simple syrup and let it cool down completely. Store it in an air-tight container at room temperature for up to a month. Use it to drench Baklawa, Awameh, Atayef, and more!

Rolls of Znoud El Sit (Lebanese Lady Fingers) drenched in simple syrup and garnished with parsley.
Vegan Znoud El Sit (Lebanese Lady Fingers)

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals


Znoud El Sit

Recipe by Waseem HijaziCourse: Dessert, SweetsCuisine: Middle Eastern, Mediterranean, VeganDifficulty: Easy
Servings

30

rolls
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Phyllo ashta (cream) rolls drenched in a simple syrup and garnished with crushed pistachios for an irresistible treat! A celebratory dessert, often served during the month of Ramadan, Eid, and other Holidays. They’re sweet, flaky, and filled with a creamy vegan Ashta. This vegan take is no different than the original!

Ingredients

  • For The Simple Syrup
  • 2 cups sugar

  • 1 cup water

  • 1 tsp lemon juice, freshly squeezed

  • 1/2 tsp rose water

  • For The Ashta Cream
  • 2 cups milk

  • 4 tbsp cornstarch

  • 300g soft tofu

  • 5 tbsp sugar

  • 3 tbsp rose water

  • The Rest
  • 16 sheets phyllo pastry

  • 1/4 cup neutral oil to fry

  • 1/4 cup crushed pistachios for garnish

Directions

  • For The Simple Syrup
  • In a medium saucepan over medium heat, whisk together the sugar and water until dissolved. 
  • Bring it to a boil while whisking continuously. Turn the heat to low. Continue cooking for 20 minutes, as you continue whisking frequently. 
  • Remove from heat. Add the lemon juice and rose water. Whisk again, then empty into a large bowl to cool down completely before using – at room temperature. 
  • For The Ashta
  • Make the milk & cornstarch slurry in a bowl. Gradually add the cornstarch while whisking to avoid clumping. 
  • In a medium saucepan over medium heat, combine the milk slurry, tofu, and sugar.
  • Break down the tofu using a whisk. Continue whisking and breaking until it starts boiling – 5 to 7 minutes. Do not use a blender*.
  • Once it starts bubbling, turn the heat down to medium-low, and continue whisking until thickened – 20 to 30 minutes.
  • During the last 5 minutes, add in the rose water and whisk again to combine.
  • Empty the mixture into a large bowl. Allow to cool down completely. 
  • For The Rolls
  • Defrost the phyllo sheets in the fridge the night before. 
  • Cut the phyllo into 4 equal rectangles, 4×12 inches.
  • Take out 2 smaller sheets, and cover the rest with a slightly damp cloth to avoid drying.
  • Place one of the sheets horizontally towards the bottom of the other one.
  • Add 1 tbsp of the ashta to the centre. Fold over the sides, and roll it up. Brush some water towards the end to seal off. 
  • Fry in batches in a pan with hot oil over medium heat: about 3 minutes. Flip and continue cooking for another 3 minutes until golden.
  • Remove from heat and strain the oil. Immediately drop into the cooled simple syrup to soak. Remove and garnish with crush pistachios on both ends, and the centre.

    Best served chilled, or at room temperature.

Notes

  • (1) Only fry the rolls you want the same day, and freeze the rest for later. Place on a sheet pan lined with parchment paper, and freeze for 1 to 2 hours. Then transfer to freezer bags to store for up to a month. You can fry from frozen (no need to thaw).
  • (2) Prepare the simple syrup and ashta the night before. This way everything is at the right temperature when ready to roll.
  • (3) It’s important not to blend up the tofu, as that will affect the consistency. The key is to continuously whisk it over the heat. It’ll be runny at first, but the longer it sits in the fridge to thicken, the creamier it’ll be! You’d be surprised with the texture!

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