Umm Ali/ Egyptian Bread Pudding


This umm ali is an Egyptian sweet, that has a layer of puff pastry sheets, nuts and milk. This dessert is totally delicious, easy, simple and made with very less ingredients.
This looks similar to bread pudding. You can even add raisins, desiccated coconut, chocolate chips of your choice.




I first heard about this dessert long back, but couldn't try because of the non availability of puff pastry sheets. I completely forgot about this dish and one day my brother, when he visited Kuwait, he ate this at a friend’s place and told me about this awesome dessert. Then itself I have decided that this one I am going to try and within minutes a wonderful dessert is made.I was really surprised that this lovely dessert can be made easily. Just a mouthful and you will be mesmerized with the flavors and I am sure that you won't stop with a little.


This is a warm, comforting, gooey and very delicious dessert. Now I am thinking, I should have tried this dessert long back...


Adapted from All Recipes:
Ingredients:
  1. Puff Pastry Sheets- 1 Packet (thawed)
  2. Milk- 3 Cups
  3. Sugar- ¾ Cup (as required)
  4. Almonds- ½ Cup
  5. Pistachios- ½ Cup
  6. Vanilla Essence- 1 tsp
  7. Cream- ½ Cup
Method:

  1. Preheat the oven to 350 degrees F. Grease a bread pan with butter and arrange the puff pastry sheets one over the other and bake for about 15 minutes. The puff pastry should be golden and puffed.
  2. In a sauce pan heat milk along with sugar and vanilla essence. Stir well and let it boil for about 15- 20 minutes till the milk is reduced little. Switch off the flame.
  3. Break the puff pastry sheets into pieces and place it in the bread pan, sprinkle some powdered almonds and pistachios.
  4. Over this pour the boiled, reduced milk and cream  and remaining nuts on top. Bake for 20- 25 minutes and serve warm.




Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more