Egyptian Om Ali
Egyptian puff-pastry pudding baked with milk, cream, raisins, coconut, almonds, and pistachios.
Equipment
- Rimmed baking sheet
- 3-quart baking dish
- Medium saucepan
- Heatproof spatula
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
Instructions
Bake the Pastry:
- 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:
- Butter the baking dish. Layer pastry pieces with raisins, coconut, almonds, and half the pistachios.
- Heat milk, cream, sugar, vanilla, and cinnamon just until steaming and the sugar dissolves. Pour evenly over the pastry and rest 5 minutes.
Bake:
- Bake at 375 F for 15 to 20 minutes until the edges bubble gently and the top has broad golden patches.
- Rest 10 minutes and finish with remaining pistachios. Serve warm.
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.
Nutrition
Calories: 470kcalCarbohydrates: 49gProtein: 8gFat: 27gSaturated Fat: 13gCholesterol: 55mgSodium: 250mgFiber: 3gSugar: 28g