Egyptian Om Ali with Puff Pastry and Nuts
shared by مطبخ Nibblore
This warm Egyptian dessert layers crisp puff pastry with vanilla- and cinnamon-scented milk, toasted nuts, and a deeply golden topping. Baking the pastry first keeps some edges crisp, while a brief soak creates a soft, creamy center. Serve Om Ali straight from the oven for family gatherings or as a comforting finish to a shared meal. • Use all-butter puff pastry if available, and bake it until deep golden so it does not become doughy after the milk is added. • Do not soak the pastry for more than 10 minutes before baking; a short soak preserves the contrast between the soft center and crisp edges. • Watch the dish continuously under the broiler because the coconut and nuts brown quickly. • Replace the almonds or pistachios with an equal weight of hazelnuts or walnuts. • Use dark raisins instead of golden raisins, or omit them for a less sweet dessert. • Replace the vanilla extract with 0.5 tsp rose water for a distinctly floral flavor. Once cooled, refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in a 180°C oven for 8–10 minutes. Freezing is not recommended because the milk mixture may separate and the pastry will lose its texture.
- Total time
- 55 min
- Servings
- 8
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 500 gpuff pastry, thawed in the refrigerator
- 750 mlwhole milk
- 200 mlheavy cream
- 100 gwhite sugar
- 1 tspvanilla extract
- ½ tspground cinnamon
- ¼ tspfine salt
- 45 ggolden raisins
- 40 galmonds, coarsely chopped
- 40 gpistachios, coarsely chopped
- 35 gunsweetened shredded coconut
- 30 gunsalted butter, for greasing and dotting over the top
- 15 gpistachios, chopped for serving
Instructions
- 1Preheat the oven to 200°C and line a large baking sheet with parchment paper. Roll the puff pastry to about 3 mm thick, cut it into 8 cm squares, and arrange them in a single layer with space between each piece.
- 2Bake the pastry for 15–18 minutes, until well puffed, deep golden, and dry to the touch. Let it cool for 5 minutes, then reduce the oven temperature to 190°C.
- 3While the pastry bakes, combine the milk, 100 ml of the heavy cream, sugar, vanilla, cinnamon, and salt in a medium saucepan. Heat over medium heat for 5–7 minutes, stirring until the sugar dissolves and the mixture is steaming but not boiling, then remove it from the heat.
- 4Toast the almonds, 40 g of the pistachios, and the coconut in a dry frying pan over medium-low heat for 3–4 minutes, stirring constantly, until fragrant and the coconut is lightly golden.
- 5Grease an approximately 2-liter, 23 × 30 cm baking dish with half the butter. Break the baked pastry into large 4–5 cm pieces and arrange half in the dish. Scatter over the raisins and half the toasted nut mixture, then add the remaining pastry and nuts.
- 6Pour the hot milk mixture evenly over the pastry. Press gently with the back of a spoon so the liquid reaches the bottom layer without crushing the pastry. Let it soak for 8 minutes; some of the top edges should remain exposed.
- 7Drizzle the remaining 100 ml heavy cream over the surface. Cut the remaining butter into small pieces and scatter them on top. Bake on the middle rack at 190°C for 15–18 minutes, until the milk bubbles gently around the edges and the top is deep golden.
- 8For deeper browning, turn on the broiler for 1–2 minutes, watching constantly to prevent the nuts from burning. Let the Om Ali rest for 8–10 minutes, garnish with the pistachios reserved for serving, and serve warm.