📝 About This Recipe
Legend has it that this 'Mother of Ali' dessert was created to celebrate a sultan's victory, and its flavor is truly triumphant. A decadent fusion of buttery pastry, aromatic spiced milk, and a crunchy crown of nuts, this Egyptian classic is the Middle East's answer to bread pudding. It is incredibly creamy yet light, offering a comforting warmth that has made it a staple at every Egyptian celebration.
🥗 Ingredients
The Pastry Base
- 500 grams Puff Pastry Sheets (thawed if frozen)
- 2 tablespoons Unsalted Butter (melted for brushing)
The Sweet Milk Soak
- 4 cups Whole Milk (full fat is essential for richness)
- 1 cup Heavy Cream
- 3/4 cup Granulated Sugar (adjust to taste)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cardamom (optional but highly recommended)
- 1 teaspoon Rose Water (for an authentic floral aroma)
Nuts and Fruits
- 1/4 cup Slivered Almonds (toasted)
- 1/4 cup Pistachios (roughly chopped)
- 1/4 cup Walnuts (chopped)
- 1/2 cup Shredded Coconut (sweetened or unsweetened)
- 1/4 cup Golden Raisins (or sultanas)
The Topping
- 1/2 cup Heavy Cream (whipped to soft peaks)
- 170 grams Qishta (Clotted Cream) (one small tin; can substitute with Mascarpone)
- 1/2 teaspoon Cinnamon (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2
Place the puff pastry sheets on the baking sheet. Prick them lightly with a fork and brush with a little melted butter. Bake for 15-18 minutes or until they are puffed up and deep golden brown.
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3
Remove the pastry from the oven and let it cool slightly. Once cool enough to handle, break the pastry into bite-sized pieces (roughly 1-2 inches) using your hands.
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4
In a large mixing bowl, combine the broken pastry pieces with the almonds, pistachios, walnuts, coconut, and raisins. Toss gently to ensure the nuts are evenly distributed.
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5
Transfer the pastry and nut mixture into a large deep baking dish (9x13 inch) or individual ramekins, filling them about 3/4 of the way up.
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6
In a medium saucepan over medium heat, combine the milk, 1 cup of heavy cream, sugar, and cardamom. Bring to a gentle simmer, stirring until the sugar is completely dissolved.
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7
Remove the milk mixture from the heat and stir in the vanilla extract and rose water. This preserves their delicate aromas.
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8
Slowly pour the hot milk mixture over the pastry in the baking dish. Let it sit for 5-10 minutes so the pastry can absorb some of the liquid; it should look like a thick porridge.
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9
In a small bowl, whisk together the Qishta (or Mascarpone) and the remaining 1/2 cup of whipped heavy cream until smooth.
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10
Spread this cream mixture evenly over the top of the soaked pastry. This creates the signature golden, bubbly crust.
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11
Place the dish under the oven broiler (grill) for 3-5 minutes. Watch closely! You want the top to turn a beautiful speckled golden brown.
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12
Remove from the oven and garnish with a final sprinkle of chopped pistachios and a light dusting of cinnamon.
💡 Chef's Tips
For a shortcut, you can use store-bought croissants or Palmiers instead of puff pastry sheets. Ensure the milk is hot when pouring over the pastry to help it soften correctly. Don't skimp on the nuts; they provide the essential textural contrast to the soft pudding. If the pudding looks too dry after sitting, add another 1/2 cup of warm milk before adding the topping. Avoid over-mixing the pastry and milk; you want distinct layers of texture, not a mushy paste.
🍽️ Serving Suggestions
Serve warm immediately for the best texture and flavor. Pair with a hot cup of Egyptian mint tea or Arabic coffee. A side of fresh pomegranate seeds adds a lovely tart pop of color and flavor. For an extra indulgent touch, serve with a small scoop of vanilla bean gelato on the side.