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Umm Ali Pastry Dessert

Warm, creamy, and wonderfully old-fashioned, this Egyptian Umm Ali pastry dessert is pure comfort in a bowl, blending textures and flavors with puff pastry, nuts, and a rich milk mixture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: Egyptian, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

Pastry Base
  • 1 package 1 package (1 pound) puff pastry, thawed overnight in the refrigerator
Nuts and Fruits
  • 1/2 cup roughly chopped hazelnuts Can substitute with walnuts or pecans
  • 1/2 cup sliced almonds Can substitute with slivered almonds or chopped cashews
  • 1/2 cup roughly chopped pistachios Can substitute with more almonds or sunflower seeds for a nut-free version
  • 1/2 cup shredded coconut Use unsweetened shredded coconut for a less sweet option
  • 1/2 cup raisins, dark or golden Can substitute with chopped dates, dried cranberries, or currants
Milk Mixture
  • 2 cups whole milk (or a plant-based milk) Oat milk, almond milk, or coconut milk can be used for dairy-free option.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
Topping
  • 1 cup heavy whipping cream
  • 1 tablespoon dark brown sugar

Method
 

Bake the Puff Pastry
  1. Place an oven rack in the center and heat the oven to 400°F. Line a 13x18-inch rimmed baking sheet with parchment. Lay the thawed pastry sheets on the pan and bake for 10 to 12 minutes, until puffed and light golden.
  2. Let them cool briefly before switching the oven to broil.
Build the Base Layers
  1. Tear the pastry into pieces and spread about three-quarters of it in a 9x13-inch baking dish.
  2. Scatter the hazelnuts, almonds, pistachios, coconut, and raisins evenly on top.
Add the Milk Mixture
  1. Heat the milk, granulated sugar, and vanilla in a saucepan over medium-high heat for about 3 minutes, until the mixture is simmering and the sugar has dissolved.
  2. Pour the hot milk evenly over the pastry and nuts.
Finish the Top
  1. Arrange the remaining pastry on top and press down gently with the back of a spoon.
  2. Beat the cream with an electric mixer on medium for 5 to 7 minutes, until stiff peaks form.
  3. Spread the whipped cream over the pastry, then sprinkle with the brown sugar.
Broil, Rest, and Serve
  1. Broil on the center rack for 3 to 6 minutes, watching closely, until the top is golden brown.
  2. Let it sit for a few minutes before serving, then spoon it into bowls and enjoy warm.

Notes

Store leftovers in the refrigerator for up to 3 days; can freeze for up to 2 months. Reheat portions gently on the stovetop or microwave, adding a splash of milk if needed.