Umm Ali
A traditional Egyptian dessert made with pastry or bread, milk, or ashta.
A traditional Egyptian dessert made with pastry and milk or cream.
Like a warm bread pudding from the Middle East.
A classic dessert that is usually baked and served warm.
Ingredients
- puff pastry dough
- half a cup sugar
- 1 liter milk
- a little vanilla
- raisins
- almonds
- cut into small cubes dried apricots
- coconut
- ashta
- a pinch for the top sugar
- Aleppo pistachios
- toasted almonds
- a pinch cinnamon
- honey
- sweetened condensed milk
- Chantilly cream
- croissants
Instructions
- Prepare a baking tray and arrange the ready-made puff pastry dough pieces in a single layer.
- Leave the ready-made puff pastry dough out of its package briefly to soften before working with it.
- Prick the puff pastry dough pieces with a fork on the baking tray so they do not puff up too much in the oven.
- Place the baking tray in a preheated 200°C oven, with heat from above and below, for 15 to 20 minutes, until the puff pastry dough is golden.
- Remove the puff pastry dough from the oven after browning.
- Break the toasted puff pastry dough by hand into a clay bowl or ovenproof clay dish.
- Put the sugar in a pot over the heat.
- Add the milk to the sugar in the pot over the heat.
- Add a little vanilla to the pot over the heat.
- Stir the milk and sugar mixture in the pot over the heat until the sugar dissolves.
- Leave the milk mixture in the pot over the heat until it boils.
- Add the dried apricots, cut into small cubes, over the puff pastry dough in the clay dish.
- Add the raisins over the puff pastry dough in the clay dish.
- Add the almonds over the puff pastry dough in the clay dish.
- Add the coconut over the puff pastry dough in the clay dish.
- Pour the hot milk mixture from the pot over the contents of the clay dish, using enough to cover the pastry.
- Spread the ashta over the top in the clay dish; as the chef mentioned, the top can also be spread with Chantilly cream.
- Sprinkle a pinch of sugar over the top of the clay dish so it caramelizes in the oven.
- Place the clay dish in the oven and brown the top only until golden and caramelized.
- Remove the clay dish from the oven after browning the top.
- Garnish the top of Umm Ali on the serving plate with Aleppo pistachios.
- Garnish the top of Umm Ali on the serving plate with coconut.
- Garnish the top of Umm Ali on the serving plate with raisins.
- Garnish the top of Umm Ali on the serving plate with toasted almonds.
- Sprinkle a pinch of cinnamon over the top of Umm Ali on the serving plate.