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Egyptian Om Ali

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Egyptian Om Ali puff-pastry pudding baked with milk, raisins, almonds, and pistachios.
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Om Ali is a beloved Egyptian dessert of torn pastry baked with sweetened milk, cream, dried fruit, and nuts.

Puff pastry gives this home version crisp flaky edges while the lower layers soften into a rich spoonable pudding.

Let the hot milk soak into the pastry for five minutes before baking.

Serving Suggestions

Serve warm on its own or with a little extra cream and toasted nuts.

A warm serving of Egyptian Om Ali in a blue bowl with creamy pastry, raisins, and nuts.

Recipe Notes

Refrigerate for three days and reheat gently with a splash of milk.

Egyptian Om Ali puff-pastry pudding baked with milk, raisins, almonds, and pistachios.

Egyptian Om Ali

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Egyptian puff-pastry pudding baked with milk, cream, raisins, coconut, almonds, and pistachios.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Egyptian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pastry and Fruit
  • 17.3 oz frozen puff pastry thawed
  • 1/2 cup raisins
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup slivered almonds
  • 1/3 cup shelled pistachios roughly chopped
Milk Mixture
  • 4 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp unsalted butter for the baking dish

Equipment

  • Rimmed baking sheet
  • 3-quart baking dish
  • Medium saucepan
  • Heatproof spatula

Method
 

Bake the Pastry:
  1. Bake the puff pastry on a sheet at 400 F until fully puffed and golden, 18 to 22 minutes. Cool briefly and tear into irregular pieces.
Assemble:
  1. Butter the baking dish. Layer pastry pieces with raisins, coconut, almonds, and half the pistachios.
  2. Heat milk, cream, sugar, vanilla, and cinnamon just until steaming and the sugar dissolves. Pour evenly over the pastry and rest 5 minutes.
Bake:
  1. Bake at 375 F for 15 to 20 minutes until the edges bubble gently and the top has broad golden patches.
  2. Rest 10 minutes and finish with remaining pistachios. Serve warm.

Nutrition

Calories: 470kcalCarbohydrates: 49gProtein: 8gFat: 27gSaturated Fat: 13gCholesterol: 55mgSodium: 250mgFiber: 3gSugar: 28g

Notes

  • Do not press the pastry down; loose layers create a better mix of creamy and crisp textures.
  • Refrigerate for three days and reheat gently, adding a splash of milk if needed.

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