Egyptian Umm Ali - (Mother of Ali)

There does not seem to be one universal mother for this Egyptian dessert as there are many variations on this recipe. It is delicious in all its permutations.

• 5 1/2 ounce puff pastry, baked
• 1 cup ground or finely chopped almonds
• 1/2 cup ground or finely chopped hazelnuts
• 1 cup raisins
• 1 cup coconut flakes
• 4 tablespoons sugar
• 2 cups milk
• 1 cup cream, whipped

METHOD

Preheat oven to 400° F.

Break puff pastry into bite-sized pieces. Mix pastry with nuts, raisins and coconut and put in a 9 x 13 baking dish.

Combine sugar and milk in a small pot, and bring to a boil. Pour over the pastry, nuts and raisins. Pour the light cream over everything. Bake 25 minutes in preheated 400° F oven. The cream will lose its 'whipped' nature, but will brown.

Serves: 8

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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