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Prep 30 mins
Cook 20 mins
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!
- 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
- Preheat oven 350°F.
- Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
- Remove from oven, increase oven temperature to 400°F.
- Scald the milk and cream, gently, do not boil.
- Temper egg with some of the hot milk mixture, add rose water.
- Slowly add to remaining milk mixture.
- Cook over low heat until mixture begins to thicken, stirring gently, constantly.
- Butter or spray with pam a shallow baking dish.
- Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
- Pour custard mixture over and bake for 20-30 minutes, until golden.
- Dust with cinnamon, might serve with cream on the side.