Zinoud El Sit - Lady's Arms

 

Crispy, deep fried rolls filled with clotted cream and smothered in rose syrup and pistachios. Heart eyes x infinity. I didn't know much about Lebanese cuisine and sweets until I moved to Sydney and it was only then I discovered Zinoud El Sit more commonly known as Lady's Arms at Abla's pastry in Granville. The reason I didn't attempt this earlier was because I thought it was too complicated and hard. But in fact after having made this once and being pretty impressed myself I can tell you it doesn't take much at all. Give this recipe a go if you're looking to impress a crowd or simply want to devour it all by yourself. I wish I did the latter because it's too good to share! 

I always thought Lady's Arms filling is made with cheese but most of the recipes only use milk and cream. The ingredients do vary depending on region but this is going to be my tried and trusted recipe going forward. Traditionally orange blossom water is used as the main flavour essence but I didn't have time to run to the store and only had rose water. I used rose water in the cream as well as in the sugar syrup for added taste. Both the cream and sugar syrup have to be cool before wrapping in pastry and can be made a day in advance. I made both on the same day and left it to cool for an hour at room temperature. 

The hardest part about this recipe was the filo pastry. Filo is so thin and delicate and rips very easily. Placing a damp towel on the filo pastry is best and stops the pastry from drying out and cracking. To thaw filo simply place in the fridge overnight or thaw on countertop at room temperature for 45 minutes. I had some minor rips in my filo strips but it didn't matter as it wraps twice and secures the cream for frying. It took me about 45 minutes to wrap all of the filo pastry so this is definitely the most tedious part. 

Serves: 18 lady's arms

Ready in: 2 hours cooking time + 1 hour cool time

Difficulty: ★★☆

Ingredients 

Cream/Ashta 

2 and 1/2 cups whole milk 

3/4 cup double cream

5 tbsp castor sugar 

6 tbsp corn flour

2 tsp rose water

Sugar syrup 

1 cup water 

1 and 1/2 cups castor sugar 

2-3 tbsp lemon juice 

2 tsp rose water 

375g filo pastry, thawed

Oil for deep frying 

Crushed pistachios 

Method 

To make the cream  place milk, double cream, castor sugar and corn flour in a medium sized saucepan and stir until there are no lumps. Place over medium high heat and stir continuously until the mixture thickens. This should take five minutes. Stir in rose water then remove from heat and let cool. 

To make the sugar syrup place water and sugar in a medium sized saucepan over high heat. Once the mixture starts to boil, lower heat to medium and add lemon juice. Stir and simmer on medium low heat until mixture thickens and coats the back of a spoon. Turn off heat and stir in rose water. Set aside too cool.

To assemble lady's arms remove thawed filo pastry from plastic sleeve and lay on a clean surface. Using scissors cut the filo pastry in three equal vertical strips. Take two strips at a time and cover the rest of the filo pastry with a damp towel. 

Lay the first filo strip vertically then place the second filo strip horizontally over the top creating a cross shape. Place two tablespoons of cooled cream in the centre of the cross. Fold the horizontal filo strips over the cream and wrap underneath to secure. Then roll the vertical strip over the the cream and use water on the edge of the strip to secure. Set aside and repeat step until all the lady's arms are assembled. 

Heat oil in a saucepan over medium-low heat. Deep fry lady's arms in batches until golden in colour. Immediately place fried lady's arms in cooled sugar syrup for 20-30 seconds and roll to coat. Place lady's arms on a plate and top with crushed pistachios. Serve while warm or place in fridge once cooled. 

Notes 

I found these are best eaten on the same day. I placed some in the fridge to enjoy the next day but they were a little soggy but still delicious! 

Ensure cream and sugar syrup is cooled before assembling. 

Do not fry lady's arms on high heat as they will burn.