زنود الست

Place the sugar and water in a pot over heat until it starts boiling, then add the lemon slice and let it boil for 10 minutes. Turn off the heat and add rose water.

In a pot, combine milk, cornstarch, and semolina. Stir well while cold, then place on heat, stirring continuously until the cream thickens. Turn off the heat and add rose water.

Pour the cream into a dish, cover the surface with plastic wrap, let it cool, then refrigerate.

Cut the phyllo dough into three sections, then each section into four pieces. Place a portion of cream in the center, fold the edges, and roll into a cylinder shape. Seal the ends with a touch of water.

Place the filled rolls in the refrigerator before frying.

Heat the oil well and fry the rolls until golden

Immediately after frying, dip the rolls in syrup, then place them on a serving plate.