_edited.jpg)
Umm Ali is a traditional Egyptian bread pudding, layered with puff pastry, milk, and cream, and sprinkled with lots of nuts, raisins and coconut.
What are the origins of Umm Ali?
The name "umm Ali" (or om Ali, omali) literally means "Ali's mother" and the roots of this dish can be traced back to around the 12th century in Egypt
Om Ali has a sweet, milky, warm and comforting texture mix. The pistachios on top, the puff pastry's crunchy edges, and the soft center of the soaked pastry will make your taste buds sing. It also smells fantastic as soon as it comes out of the oven.
Ingredients:
250g puff pastry
500ml whole milk
100g sugar
50g currants
25g coconut flakes
25g almond flakes
Phyllo Sheets:
You will need to crinkle two phyllo sheets to get this accordion shape.
Melted Butter
: Butter helps the phyllo become so crunchy. Feel free to use ghee or clarified butter instead if you prefer.
Milk: whole milk is the best for richness. Milks adds a creamy texture and a rich flavor to the dish.
Heavy cream: to cover the surface to get the shiny golden brown color after baking.
Pistachios: These add a nice crunch and a beautiful color to this dessert, so finish off the dish with a handful on top. You can also use toasted hazelnuts, almonds, raisins and unsweetened shredded coconut. Add whatever nuts your heart desires.
Method:
Pre-bake your puff pastry at 200C/180C(fan), until brown and cooked through. Set aside to cool. Keep the oven on.
Once cool, break your pastry into a medium-sized casserole dish. Gently warm the milk with the sugar until the latter dissolves.
Scatter the currants and coconut flakes over the pastry. Pour over the milk and top with the almond flakes.
Cover the surface with a layer of heavy cream and ghee.
The best temperature to bake phyllo pies and pastries is approximately 350 F / 175 C on the rack just below the middle of the oven
When the top is golden and looks crispy, you will know that phyllo is done. Let sit for 5 minutes before serving
Comments