Rose and biscoff zinoud

Rose and biscoff zinoud ⠀
Crispy, deep fried rolls filled with clotted cream and smothered in rose syrup and decorated with your favourite toppings! Pistachio and rose is a classic combo but a little Biscoff never hurt anybody ⠀
Makes: 20 ⠀⠀

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⠀
Dried rose petals ⠀
4 Biscoff biscuits, crushed ⠀
1 tbsp Biscoff spread, melted ⠀
Method ⠀⠀
To make ashta place milk, double cream, sugar and corn flour in a medium sized saucepan and stir until there are no lumps. Place over medium high heat and stir continuously for 5 minutes until the mixture thickens. Stir in rose water, 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 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 is assembled. ⠀⠀
Heat oil in a saucepan over medium-low heat. Deep fry 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 garnish with toppings. Serve while warm, enjoy!

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