Umm Ali
Fully pre-baked puff-pastry fragments with sweetened milk, cream, raisins, almonds and cinnamon.
Preparation: 15 min · Cooking: 20 min · Total: 45 min · 2 servings
Ingredients
- 480 ml pasteurized whole milk
- 120 ml pasteurized liquid heavy cream
- 2 tbsp raisins
- fully pre-baked crisp puff-pastry sheets — 4 — Count matching sheets as supplied; no inferred gram weight, pack size, croissant or raw-phyllo equivalence.
- 4 tbsp sugar
- 2 tbsp ready-to-eat flaked almonds
- 0.25 tsp ground cinnamon
Instructions
Measure and prepare
Preheat the oven to 190°C. Choose a food-grade vessel explicitly suitable for both oven and broiler use, preferably suitable metal; do not assume glass, unknown clay, ordinary ceramic or exposed parchment is broiler-safe. Follow the maker’s rack, distance and thermal instructions.
Follow the maker’s rack, distance and thermal instructions.
Prepare the components
Begin with 4 fully baked crisp puff-pastry sheets, separately baked according to their package and cooled enough to handle. Break into roughly 3 cm pieces with clean hands/utensils. Do not substitute raw filo or count croissants as equivalent sheets.
Do not substitute raw filo or count croissants as equivalent sheets.
Build the base
Scatter pastry in the prepared vessel and distribute all 2 tbsp raisins, 2 tbsp ready-to-eat almonds and 0.25 tsp cinnamon. No pistachio garnish, charcoal or extra pan grease is listed.
No pistachio garnish, charcoal or extra pan grease is listed.
Combine carefully
Heat 480 ml milk with 4 tbsp sugar over medium heat, stirring until the sugar dissolves and a controlled boil begins. Pour carefully over pastry. Sheet sizes vary, so do not promise complete submersion or a fixed final yield.
Sheet sizes vary, so do not promise complete submersion or a fixed final yield.
Cook and check
Spread all 120 ml liquid cream over the soaked pastry without whipping. Bake at 190°C, beginning checks at 15 minutes, usually around 15–18 minutes, until thoroughly hot with 74°C at central points. Surface bubbling alone is insufficient.
Surface bubbling alone is insufficient.
Cook and check: 900 seconds
Finish the cooking
Only with broiler-rated equipment, switch to the top grill and watch continuously, checking well before the approximate 2-minute estimate. Stop before burning; neither exactly 2 minutes nor a blistered top proves the centre is done.
Stop before burning; neither exactly 2 minutes nor a blistered top proves the centre is done.
Finish the cooking: 120 seconds
Check before serving
For 8 servings use 16 matching fully baked sheets, 1920 ml milk, 480 ml cream, 16 tbsp sugar, 8 tbsp each raisins/almonds and 1 tsp cinnamon in equivalent suitable pans. Half retains 1 tbsp almonds and exactly 0.125 tsp cinnamon. No invented sheet-to-gram conversion or vanilla is added.
No invented sheet-to-gram conversion or vanilla is added.
Serve and store
Let the hot dairy become safe to eat and serve 2 portions. Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Ingredient controls scale the list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels and manageable batches; times are first checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or rely on fixed times and surface browning alone.
Substitutions
- Use the stated source states and alternatives; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including cooling. These are conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Fully pre-baked puff-pastry fragments with sweetened milk, cream, raisins, almonds and cinnamon.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.