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Puff Pastry with Nuts and Whipped Cream (Om Ali)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Egypt
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587217
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 package (17.5 ounces) frozen puff pastry sheets, thawed
- ½ cup chopped walnuts
- 1 cup chopped pecans
- 1 cup chopped hazelnuts
- 1 cup raisins
- 1 cup flaked coconut
- 1¼ cups white sugar, divided
- 4 cups milk
- ½ cup heavy cream
Directions
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
- Preheat the oven broiler.
- In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and ¼ cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in a 9x13 inch dish.
- Bring milk and ½ cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
- Whip the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
- Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.