Umm Ali is a rich, creamy Egyptian bread pudding layered with flaky puff pastry, warm milk, sweetened condensed milk, and cream, then sprinkled with toasted nuts, raisins, and shredded coconut. This classic Middle Eastern dessert is indulgent yet simple to make, offering a comforting balance of crispy and creamy textures in every spoonful.

Why You’ll Love This Recipe

• Authentic and comforting – Umm Ali is one of Egypt’s most beloved traditional desserts, known for its luxurious, milky flavor and delightful crunch from nuts and pastry.
• Simple to prepare – Made with easy-to-find ingredients like puff pastry, milk, and cream, it comes together in under an hour.
• Versatile and forgiving – Can be made with either puff pastry or leftover croissants, and you can use your favorite nuts or dried fruits.
• Perfect for gatherings – It serves a crowd and is best enjoyed warm, making it an ideal dessert for Eid, Ramadan, or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package puff pastry (400 g, about 15 squares)
• 1.5 liters whole milk (2% or 3%)
• 473 mL whipping cream (35%)
• 1 can sweetened condensed milk (300 mL)
• ¾ cup granulated sugar (150 g)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 can table cream or ashta (170 g, Nestle or Puck brand)
• 1 cup almonds (110 g)
• 1 cup pistachios (130 g)
• 1 cup raisins (150 g)
• ½ cup shredded coconut (80 g)

Directions

1. Preheat the oven to 375°F (190°C).
2. Bake the puff pastry according to package instructions until golden and crispy (about 15–20 minutes). If using uncut pastry sheets, roll and cut them into squares before baking.
3. Prepare the milk mixture: In a saucepan, combine the milk, whipping cream, sweetened condensed milk, sugar, cardamom, and cinnamon. Cook over medium heat, stirring often, until it just reaches a boil. Remove from heat.
4. Assemble the pudding: Once the puff pastry has cooled slightly, break it into bite-sized pieces and arrange them in a 9×13-inch baking dish.
5. Layer the filling: Scatter most of the almonds, pistachios, and shredded coconut among the pastry pieces, saving some for garnish.
6. Pour the milk mixture evenly over the puff pastry so it soaks up the liquid.
7. Top and bake: Spread the table cream over the top in dollops, smoothing lightly. Bake for 15–20 minutes until bubbling, then broil for 5–10 minutes until the surface is golden. Add the raisins a few minutes before removing from the oven to lightly toast them.
8. Serve immediately, topped with the remaining nuts and coconut. Enjoy warm for the best texture and flavor.

Servings and Timing

• Yield: 12 servings
• Preparation Time: 30 minutes
• Cooking Time: 15–20 minutes (plus 5–10 minutes broiling)
• Total Time: About 45 minutes

Variations

• Croissant Umm Ali: Replace puff pastry with about 400 g of stale croissants. Cut into chunks, toast in the oven until crisp, and follow the same steps.
• Nut-free version: Skip the nuts and use only raisins and coconut for texture.
• Lighter option: Use low-fat milk and reduce the condensed milk slightly for a less rich pudding.
• Flavored twist: Add a few drops of rose water or orange blossom water to the milk mixture for a floral aroma.

Storage/Reheating

• Refrigeration: Store leftover Umm Ali in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for about 10–15 minutes until heated through. Avoid microwaving, as it may make the pastry soggy.
• Freezing: Not recommended, as the texture of the pastry changes after thawing.

FAQs

How is Umm Ali traditionally served?

It’s best served hot, straight from the oven, with extra nuts sprinkled on top for crunch.

Can I make Umm Ali ahead of time?

Yes, bake the puff pastry and prepare the milk mixture in advance. When ready to serve, reheat the milk mixture, pour it over the pastry, assemble, and bake.

Can I use croissants instead of puff pastry?

Absolutely. Croissants are a common substitute and give a slightly richer flavor due to their buttery texture.

What type of milk works best?

Whole milk (2% or 3%) is ideal for a creamy texture, but you can use low-fat milk for a lighter result.

Is table cream the same as heavy cream?

No. Table cream (ashta) is thicker and comes in cans. If unavailable, you can skip it or use a small amount of clotted cream.

Why did my Umm Ali turn out too liquidy?

It’s normal for some milk to remain at the bottom when served warm. If you prefer it thicker, reduce the milk slightly next time.

Can I add other dried fruits?

Yes, you can add chopped dates, apricots, or figs for added sweetness and texture.

What nuts are best for Umm Ali?

A mix of pistachios, almonds, and cashews gives great flavor and crunch, but you can customize to your liking.

How can I prevent the raisins from burning?

Add the raisins during the final few minutes of baking or broiling to toast them lightly without burning.

Can I serve Umm Ali cold?

It’s traditionally enjoyed warm, but you can chill it for a custard-like dessert. The texture will be softer.

Conclusion

Umm Ali is a timeless Egyptian dessert that combines layers of puff pastry soaked in sweet milk and cream, enhanced by the rich crunch of nuts and the sweetness of raisins and coconut. Easy to prepare and always crowd-pleasing, it’s the perfect finale to any Middle Eastern meal or festive gathering. Serve it warm, and savor the luxurious comfort of this authentic treat.

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