Creamy Phyllo, Raisin and Nut Pudding Recipe

Name: Creamy Phyllo, Raisin and Nut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 sheets fresh phyllo pastry or frozen, thawed (about 1/2 pound); 1/2 cup whole blanched almonds (about 3 ounces); 1/2 cup raisins; 3 cups milk (do not use low-fat or nonfat); 1 cup sugar; 2 tablespoons (1/4 stick) unsalted butter; 1 cup whipping cream; 2 teaspoons orange flower water; 1/2 teaspoon ground cinnamon; 1/2 cup coarsely chopped pistachios

Servings: persons

1
Position racks in top and bottom thirds of oven and preheat to 500F.
2
Stack 7 pastry sheets on each of 2 large baking sheets.
3
Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds.
4
Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break).
5
Repeat baking and removing top sheets from each stack every 45 seconds.
6
Reduce oven temperature to 350F.
7
Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary.
8
Reserve 2 tablespoons almonds and 2 tablespoons raisins.
9
Sprinkle remaining almonds and raisins over pastry.
10
Cover with remaining pastry, breaking into pieces and pressing to fit into dish.
11
Combine milk, sugar and butter in heavy medium saucepan.
12
Stir over medium heat until sugar dissolves and butter melts.
13
Remove pan from heat.
14
Mix in cream and orange flower water.
15
Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture).
16
Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.
17
Bake until pudding puffs and center is set, about 45 minutes or less Serve hot.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 sheets fresh phyllo pastry or frozen, thawed (about 1/2 pound), 1/2 cup whole blanched almonds (about 3 ounces), 1/2 cup raisins, 3 cups milk (do not use low-fat or nonfat), and more.

Yes, Creamy Phyllo, Raisin and Nut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Phyllo, Raisin and Nut Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions