Yesterday's recipe was so good that it deserves its own blog post. I've had this Om Ali (it's an Egyptian dessert) recipe sitting around in my pile for a while. I have no idea where it came from as it's typed in 12 pt TNR on a plain sheet of paper.
It took a little longer than I expected, but it was absolutely and completely delish. It's kinda like a nutty (lots of nuts!) bread pudding - but better because it uses pastry instead of bread. I couldn't find hazelnuts (apparently they're seasonal?) so I replaced those with almonds.
All I have left to say is: NOM NOM NOM!
1 (17.5 oz) package frozen puff pastry sheets, thawed
1/2 c chopped walnuts
1 c chopped pecans
1 c chopped hazelnuts
1 c raisins
1 c flaked coconut
1 1/4 c white sugar, divided
4 c milk
1/2 c heavy cream
1) Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish
2) 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.
3) Preheat the oven broiler.
4) In a (BIG) bowl, combine walnuts, pecans, hazelnuts, raisins, coconut, and 1/4 c sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13 inch dish.
5) Bring milk and 1/2 c sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture
6) Beat the heavy cream with the remaining 1/2 c sugar until stiff peaks form. Spread evenly over nut mixture in dish.
7) Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot
Random thought: You could use these puff pastry sheets for the chicken pot pie from a few days ago
Up next: Turkey Cakes with Roasted Tomato Salsa
Contest #100 looms
2 hours ago