A Sweet Ramadan Treat

Let me share with you a dessert I made for the first time this Ramadan, inspired by (but quite different from) Znoud El Sit, a traditional Lebanese dessert. Most of you already love my cheesecakes, so imagine a similar filling with hints of citrus and rose, coated with a crispy layer soaked in a fragrant syrup, topped with crushed pistachios and roses. Yum!

The Cream Cheese Filling

This is the first, and the best step of this recipe. In a mixing bowl, beat together 16 oz softened cream cheese and 3 eggs until blended and smooth. Next, add 14 oz sweetened condensed milk along with 1 tablespoon of rose water and ½ tablespoon of vanilla extract. To top it off, squeeze in 1/3 of a lemon, or if you’d like it to be packed with more flavor, go for lemon zest! whisk everything together, scraping down bowl as needed. Smells heavenly, doesn’t it?

Note: Allow me to stress on the fact that you need lemon, not lime; because for some reason, some people tend to assume that they are one and the same. Lemon is sweeter whilst lime tend to have a more bitter flavor. 

The Pastry Sheets

Once the cream cheese filling is prepared, you may start working on the sheets. Now, these sheets can be a bit tricky to work with, so make sure that the sheets are at room temperature prior to using them, yet, to never leave them uncovered whilst working.

Cut the sheets into the size of your tray, and lay a longer sheet horizontally. Place a smaller strip above the longer sheet vertically, with a new inches hanging over on each side. Next, pipe a chunk of cream cheese filling and get rolling, sealing them shut with egg wash.


Once you are done, place the seam side down on your baking tray and coat your rolls with butter and/or more egg wash. Pop them in the oven and bake for about 15-20 minutes, or just until you see a coveted golden sheen on top. Turn them halfway through the baking time to make sure they are crunchy and golden brown and at the bottom as well. I find it SO therapeutic to sit in front of the oven and watch this entire process! 

The Syrup

The easiest and final step of this recipe is to prepare a sweet, citrusy syrup for your rolls to soak in. While the rolls are baking, heat up 1/3 cup of water, ½ cup of sugar and juice of half a lemon, or orange blossom water. I always find a way to bring in fresh mint leaves to any equation, and in this recipe, they found their place in this syrup. I also love adding a dash of rose water for obvious reasons. Bring everything to a boil, and once all the sugar is dissolved, reduce the heat to low and simmer for 10 minutes. The syrup will thicken once you transfer it to a bowl and allow it to cool to room temperature.

Once the rolls are baked to perfection, pour the syrup over the rolls while they are still hot. Just a fair warning, at this point, you will feel quite tempted pop one into your mouth, but as it goes without saying, resist. 

Finally, when the rolls are cooled down and thoroughly soaked in the syrup, you may garnish them with crushed pistachios and roses. 

This dessert has easily become a favourite amongst my loved ones, I am so grateful that I got to share it with you. May Allah SWT accept our ibadah during the blessed month of Ramadan, and bless us with happiness and peace in this joyous occasion of Eid.

Eid Mubarak! ♡