Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, umm ali - egyptian pastry pudding. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Umm Ali - Egyptian Pastry Pudding is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Umm Ali - Egyptian Pastry Pudding is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook umm ali - egyptian pastry pudding using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Umm Ali - Egyptian Pastry Pudding:

1. Make ready 8-10 Puff Pastry sheets
2. Make ready 4-5 cups full fat Milk
3. Make ready 1 tin Nestle Condensed Milk
4. Take 1/4 cup Golden Raisins
5. Get 1/4 cup Almonds slivered
6. Get 1/4 cup Pistachios slivered
7. Get 200 ml Fresh Cream
8. Take 1 tsp Vanilla essence
9. Get 1/2 tsp Cinnamon powder
10. Prepare 3 tbsp Granulated Sugar

Instructions to make Umm Ali - Egyptian Pastry Pudding:

1. Boil milk and allow it to simmer for about 5 minutes on a low flame. Set aside for cooling. Preheat the oven to 180°.
2. In a rectangular baking dish, arrange the puff pastry sheets torn into pieces. After the milk has cooled down, add the vanilla essence and the condensed milk to it. Mix well and pour it on the pastry sheets.
3. Sprinkle the slivered nuts on top. Pour the fresh cream also. Mix well and sprinkle some Cinnamon powder and granulated sugar on top. Bake in a preheated oven on 180° for about 25 minutes or more until a golden crust is seen on top.
4. The top gets a perfect brown colour due to the caramelisation of the sugar and looks too tempting. Best served warm. However it can be served chilled also. Enjoy!
5. Enjoy it either warm or chilled. This exclusive dessert is an excellent choice for a lovely wholesome dessert idea.

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