Om Ali

1. 1

   Leave the sheets of fillo in a pile to keep them from drying out.

2. 2

   Brush each one with melted butter and place them on top of each other on a buttered baking sheet.

3. 3

   Put the buttered fillo sheets in a preheated 350F oven for about 10 minutes, until they are crisp and the top ones are very slightly colored.

4. 4

   When cool enough to handle, crush the pastry with your hands into pieces into a baking dish, sprinkling raisins and nuts in between the layers.

5. 5

   Bring the milk and cream to the boil in a pan with the sugar, and pour over the pastry.

6. 6

   Sprinkle, if you like, with cinnamon, and return to the oven.

7. 7

   Raise the heat to 425F and bake for about 2030 minutes, or until slightly golden.

8. 8

   Serve hot.

9. 9

   You may bake the pudding in individual clay bowls, as they do in Egyptian restaurants.

10. 10

    A Moroccan version has the boiling milk and cream poured onto crisp, fried paper-thin pastry broken into small pieces.

11. 11

    It is eaten like a cereal with nuts and raisins without further baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.