Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has been going on for centuries!
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- 10 -12 sheets phyllo dough
- 2 1/2 cups milk
- 1 cup heavy cream or 1 cup half-and-half
- 1 egg, beaten
- 2 tablespoons rose water or 2 tablespoons orange blossom water
- 1/2 cup unsalted pistachios, shells removed, chopped
- 1/2 cup unsalted almonds, shells removed, chopped
- 1/2 cup unsalted hazelnuts, shells removed, chopped
- 2/3 cup dark raisins or 2/3 cup golden raisin
- 1 tablespoon ground cinnamon, for dusting
- 1Preheat oven 350°F.
- 2Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
- 3Remove from oven, increase oven temperature to 400°F.
- 4Scald the milk and cream, gently, do not boil.
- 5Temper egg with some of the hot milk mixture, add rose water.
- 6Slowly add to remaining milk mixture.
- 7Cook over low heat until mixture begins to thicken, stirring gently, constantly.
- 8Butter or spray with pam a shallow baking dish.
- 9Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
- 10Pour custard mixture over and bake for 20-30 minutes, until golden.
- 11Dust with cinnamon, might serve with cream on the side.
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Nutritional Facts for Phyllo, Bread and Pudding
Serving Size: 1 (233 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 850.7
- Calories from Fat 537
- Total Fat 59.7 g
- Saturated Fat 20.7 g
- Cholesterol 155.7 mg
- Sodium 347.7 mg
- Total Carbohydrate 64.9 g
- Dietary Fiber 8.0 g
- Sugars 17.4 g
- Protein 21.8 g
The following items or measurements are not included: