Um Ali

Ingredients

• 5 packs puff pastry (200 g each)
• 5 cups of milk
• 2 tbsp granulated sugar
• 3 tbsp brown sugar
• 3 tbsp butter
• 4 tbsp heavy cream
• ½ cup golden raisins
• ¼ cup hazelnuts crushed open in half
• ¼ cup almonds, blanched, peeled and split open
• 1 tsp ground cinnamon
• 2 tbsp shredded dry coconut

Procedures

1. Place puff pastry in a baking tray and bake slightly until golden brown in color. Do not burn.
2. Heat milk in a non stick pan and dissolve sugar. Add cinnamon and bring to boil. Then set a side. The sweetness of the milk should be a bit more than you like.
3. Break the baked pastry in a 20x30 cm Pyrex and the almonds, hazel nut and then the milk
4. Heat oven at 250°C and bake the pastry, nuts and milk for 15 minutes. If it pastry absorbs all the milk, add a bit more.
5. Remove the Pyrex from the oven and mix the butter and heavy cream together and dd on top of the dessert. Sprinkle with dry coconut.
6. Bake again for an additional 15 minutes.
7. If no golden crust develops on top, then grill for 2 more minutes.
8. Serve hot.