Umm Ali

Name: Umm Ali
Prep time: 23 min
Cook time: 50 min
Total time: 73 min
Yield: 8
Cuisine: Egyptian
Ingredients: 400 grams puff pastry; 4 cups milk; 1/2 cup sugar; 1 cup Mixed nuts, raisins, and coconut; 1 cup Whipped cream or clotted cream

The layers of toasted dough swim in milk and nuts and brown to a golden hue — Egyptian warmth in a tray.

Vegetarian

Cooking time: 1 hr 13 min
Hands-on time: 23 min
Free time: 20 min
Difficulty: Easy
Cuisine: Egyptian
Calories: 570
Contains: Nuts, Gluten, Dairy

Its name comes from Mamluk tales, and its recipe comes from Egypt: toasted flaky pastry soaked in hot, sweetened milk with raisins, walnuts, and coconut, then returned to the oven until its surface turns golden. It is served piping hot—and that is half its magic.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

To prepare Umm Ali

400 grams puff pastry — Baked and broken up — or mini croissants
4 cups milk — Full-fat and refrigerated until ready to use
1/2 cup sugar — fine white
1 cup Mixed nuts, raisins, and coconut — gently toasted
1 cup Whipped cream or clotted cream — For the top

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Baking dish — The pastry pieces and nuts are arranged in it before the milk.
Oven grill — The top browns under it in the last few minutes only.

Method

Bake the puff pastry until puffed and golden.
20 minYou can walk away
You’ll know it’s ready when
Puffy, golden, and crispy when broken.
Tip: Bake it well: underbaked pastry dissolves in the milk and turns pasty.
Let it cool, then break it into pieces in a baking tray.
5 min
You’ll know it’s ready when
Medium-sized pieces distributed evenly at the bottom of the tray.
Scatter the nuts and raisins between the pieces.
5 min
You’ll know it’s ready when
Distribute them evenly, so that every spoonful contains nuts.
Heat the milk with the sugar until it is very hot but not boiling.
8 min
You’ll know it’s ready when
A light vapor rises and small bubbles appear only at the edge.
Tip: Boiling makes the milk split — stop before it does.
Pour the hot milk over the dough and let it soak in a little.
5 min
You’ll know it’s ready when
The pieces are submerged and have begun to soften and soak up the milk.
Spread the cream on top and bake at 200° until the top turns golden brown.
20 minYou can walk away
You’ll know it’s ready when
The top is golden and speckled, and the milk is bubbling at the edges.
Tip: Two minutes under the top grill at the end give the top its color.
Let it rest before serving.
10 minYou can walk away
You’ll know it’s ready when
It has settled and soaked up the liquid, and a spoonful holds its shape.