Egyptian Umm Ali, Baked Pastry Pudding with Nuts and Cream

What you need

• 400 g (14 oz) puff pastry, thawed if frozen
• 60 g (1/3 cup) raisins
• 50 g (1/3 cup) almonds, chopped
• 50 g (1/3 cup) pistachios, chopped
• 40 g (1/2 cup) unsweetened shredded coconut
• 750 ml (3 cups) whole milk
• 250 ml (1 cup) heavy cream
• 100 g (1/2 cup) sugar
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Line a baking tray with parchment.

2. 2

   Lay the puff pastry on the tray and prick it all over with a fork. Bake until deep golden and crisp all the way through, 20-25 min. Cool for 15 min.

3. 3

   Lower the oven to 180 °C (350 °F).

4. 4

   Break the cooled pastry into rough pieces about 3 cm (1 in) wide and spread them in a 23 x 33 cm (9 x 13 in) baking dish.

5. 5

   Scatter the raisins, almonds, most of the pistachios and most of the coconut over the pastry. Toss lightly.

6. 6

   Heat the milk, cream, sugar and cardamom in a saucepan over medium heat, stirring until the sugar dissolves. Take it off the heat as soon as it begins to simmer.

7. 7

   Pour the hot milk evenly over the pastry and press the pieces down gently with a spoon so they soak.

8. 8

   Bake until the edges bubble and the top has set, about 20 min.

9. 9

   Sprinkle on the reserved coconut. Switch the oven to grill and cook the pudding 8 cm (3 in) below the element until the top is browned in spots, 3-5 min. Watch closely.

10. 10

    Rest for 5 min, then dust with the cinnamon and the reserved pistachios. Serve warm in bowls.

Imported from lacademie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.