Description
Bread pudding meets baklava in an Egyptian dessert you won’t forget
Ingredients
Scale
- 1 pack (10 small square slices) puff pastry
- 4–5 cups milk
- 1/2 to 2/3 cup sugar (depending on how sweet you like it to be)
- 1 teaspoon(5 ml) vanilla
- 1 teaspoon (4 grams) cinnamon
- 1/4 teaspoon(1 gram) cardamom(optional)
- 1 envelop powdered whipping cream. If you don’t have powdered whipping cream just replace half a cup of the milk with half a cup of whipping cream, don’t whip the cream just add it in liquid form (it is meant to add to the flavor not volume)
- 125 ml (1/2 cup + 1 tablespoon) double cream
- 1/4 cup (57 grams) slices almonds
- 1/4 cup (57 grams)walnuts
- 1/4 cup (57 grams)pistachio
- 1/4 cup (57 grams)sultanas
- 1/4 cup (57 grams)shredded coconuts
Instructions
- Take the puff pastry out of the freezer 2 hours before using them and allow to defrost
- Center your oven rack,heat the overn to 220C
- Place the puff pastry slices on a baking sheet and then place them into the oven for 5-10 minutes (you want them to be puffed up and golden brown).
- Take them out of the oven and allow to cool
- In a pot add the milk, whipped cream powder ,sugar and spices and allow to come to a gentle semmer.
- Add the vanilla, cream and take off the heat
- Break the puff pastry into small pieces and place half the amount in a backing dish
- Sprinkle the nuts and coconut
- Top with the other half of puff pastry crumbs
- Slowly add the milk mixture,one ladle at a time to the dish with puff pastry and nuts until the milk fully covers the puff pastry
- Allow to rest for 10 minutes , you’ll notice that the puff pastry absorbs some of the milk. Add milk again untill it covers the puff pastry
- Bake on the central rack for 15 minutes at 220 C
- Place under the broiler for a couple of minutes to get a golden top
- Prep Time: 10 mins
- Cook Time: 25 mins