Puff Pastry with Nuts and Whipped Cream (Om Ali)
Photo: Mkevy, CC BY-SA 4.0
Om ali is a traditional Egyptian dessert of crisp pastry soaked in hot sweetened milk and finished under the broiler. This version bakes puff pastry sheets until golden, then tears them into a mix of walnuts, pecans, hazelnuts, raisins and coconut. The milk softens the layers while the nuts keep some texture, and a sugared cream topping browns into a blistered cap. It is best served hot, straight from the dish.
Instructions
Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
Lay the puff pastry sheets in the dish and bake them, checking often. When the top layer is crisp and golden, take it out, and repeat until every sheet is baked.
Switch the oven to broil. In a large bowl, mix the walnuts, pecans, hazelnuts, raisins, coconut and ¼ cup of the sugar.
Tear the baked pastry into pieces and stir them into the nut mixture. Spread everything evenly in a 9x13-inch dish.
Bring the milk and ½ cup of the sugar to a boil in a medium saucepan over medium heat. Pour the hot milk over the pastry and nut mixture.
Whip the heavy cream with the remaining ½ cup sugar until it holds stiff peaks. Spread it evenly over the dish.
Broil for about 10 minutes, until the top is golden brown. Serve hot.
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