Similar to a bread pudding, this dessert is given a Middle Eastern twist with the addition of toasted nuts and rose water. I like golden raisins (available online and from many stores) for their juicy sweetness in my Om Ali. Darker raisins tend to be less juicy and more puckered, so use the same quantity of chopped dried apricots instead if golden raisins are hard to come by. If you use frozen puff pastry, thaw according to package directions before proceeding.
Recipe information
Yield
Serves 6-8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
Step 2
When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
Step 3
Bake for 22–25 minutes, until golden and bubbling. Serve warm.
Recipe notes
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