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Traditional Egyptian Om Ali (Warm Baked Pastry, Creamy Milk, and Pistachio Pudding)
Egypt's beloved national dessert: crisp baked puff pastry shards drenched in sweetened vanilla milk, layered with toasted nuts, coconut flakes, and raisins, topped with thick cream and broiled to bubbly golden perfection.
Prep
15 min
Cook
25 min
Total
40 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
6
- Puff pastry sheet baked golden and crisp250 g
- Whole milk800 ml
- Heavy whipping cream or qishta200 ml
- Granulated sugar100 g
- Shelled pistachios coarsely chopped50 g
- Toasted flaked almonds30 g
- Unsweetened shredded coconut30 g
- Golden raisins30 g
- Pure vanilla extract1 tsp
- Ground cinnamonĀ½ tsp
Preparation Steps
1
Break baked puff pastry into bite-sized shards in a baking dish. Toss with half of the pistachios, almonds, coconut, and raisins.
2
Bring milk, sugar, vanilla, and cinnamon just to a boil. Pour scalding sweet milk evenly over pastry shards, resting 3 minutes to saturate.
3
Lightly whip cream and spread smoothly across top. Scatter remaining pistachios on top and bake at 200Ā°C for 15 minutes, broiling the final 3 minutes until bubbling and richly browned. Serve warm.
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Nutrition Facts
per servingCalories
480
Protein
9.5g
Carbohydrates
48g
Fat
28g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
