Umm Ali

SUBMITTED BY: Rawan's Mom PHOTO BY: Rawan's Mom

"Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1 (17.25 ounce) package frozen puff pastry, thawed
5 cups milk
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup raisins
1/4 cup slivered almonds
1/4 cup pine nuts
1/4 cup chopped pistachio nuts
1/4 cup sweetened, flaked coconut

READ REVIEWS (6)

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.
Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly.
Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish.
Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.

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REVIEWS

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Reviewed on Dec. 31, 2004 by WildRose

This is SO good! I really like the addition of pine nuts.

3 users found this review helpful

Reviewed on Oct. 9, 2006 by sputnitsa

As usual, I slightly messed up the recipe by using a dish that was too small. As a result, I used less philo dough than called for. Due to sheer stupidity, I then proceeded to add more nuts, coconut and raisins than called for. Despite that...it turned out yummy! So long as you and yours enjoy nuts and raisins, you'll really like this dish. I'm not a huge raisin fan, but I enjoy them in an Indian versian of bread pudding, so I worked with them--and they were really great. And it's such a fun and unusual dish to prepare! :) SUPER easy. Seriously. SUPER quick. I am prone to all sorts of culinary disasters, yet it all worked out--I heated the milk mixture, added it, and cooked it while my guests were enjoying wine after dinner. THAT quick.

2 users found this review helpful

Reviewed on Jan. 1, 2008 by DRCLAIR

Eh. This was just OK. Considering the MANY wonderful desserts coming out of the Middle East, I should have known that this was too easy to give me the results I wanted. I'll stick to the all day, time consuming recipes my grandmothers taught me. The puff pastry doesn't absorb the milk at all, and even if you fill the dish with it, and then it gets crispy on top. The nuts suck in moisture and taste odd after they bake.

1 user found this review helpful

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