Um Ali Dessert

Um Ali Dessert
Staff Writer
Um Ali Dessert
Sawsan Abu Farha

Um Ali Dessert

The contrast between the creamy bread pudding and the crunchy nuts, and the mild sweet milk and cream versus the spicy tone of the cinnamon and cardamom makes this dessert irresistible warm or cold. The nut mix you put into the Um Ali is entirely up to your taste; you can use one, some or all of the nuts listed in the recipe. You can also combine puff pastry with toasted phyllo sheets, use phyllo alone, or even croissants for your base.

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10
Servings
133
Calories Per Serving
Deliver Ingredients

Notes

*Note: Feel free to vary the amount of sugar according to your preference.

Ingredients

  • 1 1/2 Cup plus 2 tablespoons heavy cream
  • 10 small, square puff pastry sheets
  • 4-4 1/2 cups milk
  • 1/2-2/3 cup sugar*
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon ground cardamom (optional)
  • 1 Teaspoon vanilla extract
  • 1/4 Cup sliced, unsalted almonds
  • 1/4 Cup unsalted walnuts
  • 1/4 Cup unsalted pistachios
  • 1/4 Cup sultanas
  • 1/4 Cup shredded coconut
  • Additional mixed ground nuts, for garnish

Directions

Remove the puff pastry from the freezer 2 hours before using and thaw. Preheat the oven to 425 degrees and position the rack in the center. Meanwhile, place 1 cup plus 2 tablespoons of the heavy cream in a small pot and bring to a boil over high heat. Keep a watchful eye on the cream and reduce by half. Remove from the heat and set aside.

Lay out the puff pastry slices on a baking sheet and then place them in the oven for 5-10 minutes (you want them to be puffed up and golden brown). Remove from the oven and let cool. In a pot, combine the milk, remaining heavy cream, sugar, cinnamon, and cardamom and bring to a gentle simmer over medium-low heat.

Add the vanilla extract and reduced cream and remove from the heat. Break the puff pastry into small pieces and place half the amount in a 9-by-5-inch baking dish. Top with the almonds, walnuts, pistachios, sultanas, and shredded coconut. Top with the other half of the puff pastry.

Slowly add the milk mixture, one ladle at a time, until the milk fully covers the puff pastry. Let rest for 10 minutes as the puff pastry absorbs some of the milk. Add the milk again until it covers the puff pastry. Bake on the center rack for 15 minutes. Place under the broiler for 2-3 minutes to get a golden top. For a nice presentation, spoon into individual ramekins and top with additional ground nuts.

Nutritional Facts

Total Fat
9g
13%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
18mg
6%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
54µg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
43mg
4%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
46mg
7%
Selenium, Se
2µg
4%
Sodium, Na
112mg
7%
Water
28g
1%

Dessert Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Dessert Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Dessert Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.