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Traditional Egyptian Umm Ali (Baked Flaky Pastry and Spiced Milk Pudding)
Egypt's cherished national dessert: shattered crisp toasted puff pastry soaked in hot sweetened whole milk scented with cinnamon and vanilla, studded with raisins, coconut, and pistachios, baked with rich cream until bubbly.
Prep
15 min
Cook
25 min
Total
40 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
6
- Puff pastry sheets, baked golden and crisp300 g
- Whole milk, warmed800 ml
- Heavy cream or Egyptian qishta for topping200 ml
- Granulated sugar120 g
- Raw pistachios, coarsely chopped50 g
- Flaked almonds30 g
- Golden raisins50 g
- Shredded desiccated coconut30 g
- Ground cinnamonĀ½ tsp
- Vanilla extract1 tsp
Preparation Steps
1
Shatter baked puff pastry into rustic bite-sized pieces in a baking dish. Toss with raisins, shredded coconut, flaked almonds, and half the pistachios.
5 min timer
2
Heat milk with sugar, cinnamon, and vanilla until steaming and dissolved. Pour over pastry pieces; let soak 5 mins.
5 min timer
3
Spread heavy cream evenly over the surface; dust with 1 tbsp sugar. Bake at 200Ā°C for 15 mins, then broil 3 mins until bubbling with golden spots. Top with remaining pistachios and serve warm.
18 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
9g
Carbohydrates
48g
Fat
26g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
