EgyptianEgyptian Om Ali
Baked puff pastry broken into pieces, layered with almonds, pistachios, raisins and coconut, soaked in hot sweetened milk and baked under a layer of cream until golden in places. Served hot.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Baking the pastry
20 minutesOven heatHeat the oven to 200°C. Bake the puff pastry on a tray for 15 to 18 minutes until puffed and deep golden, then let it cool and break it into bite-size pieces.
Success cuePuffed, crisp and deep golden.
- 02
Layering
5 minutesSpread half of the pastry in a baking dish and scatter half of the almonds, pistachios, raisins and toasted coconut over it. Add the rest of the pastry and the rest of the nuts, raisins and coconut.
Success cueTwo even layers of pastry and nuts.
- 03
Milk
5 minutesMedium heatHeat the whole milk with the sugar and vanilla over medium heat, stirring, until it is hot and the sugar has dissolved, about 5 minutes.
Success cueThe milk steams and the sugar has dissolved.
- 04
Soaking
5 minutesPour the hot milk evenly over the pastry and leave it for 5 minutes to soak.
Success cueThe pastry is soaked and the milk almost covers it.
- 05
Cream
3 minutesWhip the heavy cream lightly and spread it over the top.
Success cueA thin, even layer of cream covers the top.
- 06
Baking
20 minutesOven heatBake on the top shelf for 15 to 20 minutes, until the top is golden brown in places. Serve hot.
Success cueGolden brown patches on top and bubbling edges.
Watch outThe dish and milk are very hot; serve it with care.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Pour the milk while it is hot; it soaks into the crisp pastry fast and evenly.
- • Bake the pastry until deep golden; pale pastry turns soggy in the milk.
- • Change the nuts to what you have; walnuts and hazelnuts also work.
Common mistakes
- • Pouring cold milk over the pastry, so it soaks unevenly.
- • Baking it too long, so the milk dries out.
Serving ideasServe hot in the baking dish, straight from the oven.
Potential allergens
Milk, Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use croissants or baladi feteer instead of puff pastry?
Yes. Break stale croissants or plain feteer into pieces; both are traditional choices in Egyptian homes.
Can I make it ahead?
Layer the pastry and nuts ahead, but add the hot milk and bake just before serving.
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