![]() ![]() Let the pastry cool so you can handle it, because you’ll be tearing this into pieces and layering in a serving dish. Feel free to leave the raisins out! How to make Um Ali:įirst bake the pastry: Brush the puff pastry with some softened butter, sprinkle with a little sugar, and bake (spaced out so they don’t overlap) on a large baking sheet at 390F (200C) until golden brown. I actually do NOT like raisins in my desserts, but I wanted to keep this authentic. Use whatever you like! I used cashews, pistachios, dried shredded coconut, and raisins. This is to top the Um Ali with before broiling which gives an amazing golden brown thick layer on the top.Īssorted Nuts and Raisins: A Um Ali recipe is traditionally layered with mixed nuts. Heavy Whipping Cream (plus sugar and vanilla): We lightly sweeten the heavy cream and add a little vanilla if you like, then whip it up into soft peaks. 3/4 cup is the perfect amount to give sweetness that isn’t overpowering. Sugar: Simple granulated white sugar to sweeten the milk, and not too much. Some recipes call for heavy cream for the pastry soak, but I found the milk rich enough, especially since the whole bread pudding is topped with cream and broiled. I like to brush the raw puff pastry with a little butter and sprinkle with some sugar before baking because it gives a wonderful hint of sweetness and richness and the perfect crunch! Puff Pastry: My pastry of choice is the classic for this dessert, baked puff pastry. It’s fun to do a more exotic version of bread pudding, and it’ll open up your culinary horizons.Īnd best of all, it’s so incredibly easy. It smells amazing the second it comes out the oven. The nuts, the crunchy edges of the puff pastry, the soft middle of the soaked pastry, the broiled cream topping. It’s sweet and milky, warm and comforting and has a gorgeous mix of textures. I made this one without any of the spices and it came out beautifully, but embellish if you like! What makes this recipe so good? Spices are optional (like cinnamon, saffron, cardamom, etc). It’s a traditional bread pudding with pastry, sugar, milk, nuts, and raisins. It’s a complete classic that’s been around forever, and makes an appearance on any buffet table you’ll ever frequent in Ramadan. Um Ali literally translates into “Ali’s Mother”, named after the wife of a ruler in the Ayyubid empire in Egypt who used to make it for her husband. ![]() It’s incredibly easy to put together and a staple dessert for special events in the Middle East. It’s delicious- creamy, sweet and comforting, with an assortment of nuts for those so inclined. This Um Ali recipe gives you a very traditional Egyptian dessert that is like an extra special bread pudding. Post originally published May 2020, republished with an updated video just in time for Ramadan! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |