Swar as-sitt

Swar as-sitt is a delectable Syrian dessert that is a variation of Middle Eastern baklava and is commonly known as baklava bracelet. It consists of very thin and crispy phyllo dough that is rolled and folded into a round pastry treat with a small cavity in the middle.

These little phyllo treats are typically brushed with melted ghee and then baked until golden and crispy. Once baked, they are covered with hot sugar syrup and filled with ground or sliced pistachios. The round shape of this sweet dessert resembles a bracelet, which is probably how this dessert got its name, which translates to lady’s bracelet.

With crispy phyllo layers and crunchy pistachios, all drenched in sweet sugar syrup, swar as-sitt is one of the most beloved Middle Eastern sweet treat

 

 

ingredients:

Fillers:

1 cup milk

3 tablespoons of starch

2 tablespoons of sugar

1 cup of cream

1 teaspoon rose water

1 packet of phyllo dough

1/2 cup melted margarine

 

To decorate:

- Pistachio

 

To serve:

- Sugar syrup

 

How to prepare:

1. Filling: In a saucepan, put the milk, starch, sugar, cream, and rose water, using a hand-held heart whisk to stick together, then put the pot on low heat, stirring constantly and quietly, to make the mixture thick in consistency. Leave it to cool down.

2. Open a packet of phyllo dough and cut the dough into 6 x 6 cm squares. Take two pieces of the dough to roll the dough in a cylindrical shape over the stick.Using your fingertips, press the two ends of the dough and collect it on the stick in a zig-zag way, so that its length decreases while leaving about 1 cm of dough. Gradually pull the lute, roll the dough to reach the ends, put it on the sides to form a circle and a base  and put it in the tray so that it is close to each other.

3. using a brush, wipe the baklava with ghee.

6. Bake the baklava 15-20 minutes until golden in color.

7. Take it out of the oven and spread the syrup over the baklava, and let it cool completely.

8. Spread the filling in the center of the baklava, then garnish.

 

Lara Khouli

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