Egyptian Umm Ali - North African Bread Pudding

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Egyptian Umm Ali - North African

1 package of frozen puff pastry (17 ounces)

1 (15-oz) can of sweetened condensed milk

3 cups water

1/2 cup cream

3/4 cup pistachios, shelled, chopped

1/2 cup pine nuts

1/2 cup almonds

1/2 - 3/4 cups coconut flakes, (depending on taste)

1/2 teaspoon vanilla extract

 

 

 

 

Preheat oven to 400 degrees. Unroll puff pastry sheets

and place on greased baking sheets. Bake for 15

minutes. You want the puff pastry to be golden and

puffed. Remove from oven. Do not turn oven off; you

will be using it in a few minutes with the same temp.

 

Break puff pastry into small pieces (about 1-2 inches.

Add nuts and coconut and be sure that they are mixed

well and evenly distributed. Place nuts and bread in

greased 9x12 baking dish.

 

In a saucepan, heat sweetened milk, vanilla, and water

on medium heat. Allow to cook for about 3-5 minutes.

Remove from heat then allow to cool.

 

Pour milk over puff pastry/nut mixture. Pour creme on

top and bake uncovered for 15 minutes.

 

Source: Saad Fayed, Middle Eastern Food @about.com

Formatted by chupa Babi:10.24.07

 

AuthorNote: Umm ali (Ali's Mother) is a scrumptios

dessert from Egypt. Itis compared to bread pudding. I

like to serve it with a little dollop of whipped cream

or vanilla ice cream on top.

 

ChupaNote: my Auntie Nabila adds dried fruit (the more

exotic the better!!), sometimes candied violets, and a

good dose of cinnamon.

 

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