Omm Ali is a traditional Egyptian dessert featuring layers of crisped phyllo pastry, chopped nuts, and raisins bound together with a rose water–scented custard, then baked until golden. Its signature appeal lies in the contrast between crispy pastry shards and creamy custard, finished with warm spices.
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Preheat oven to 325 degrees F.
Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
Remove from oven and raise temperature to 400 degrees F.
Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
Gradually add the beaten egg and rose water.
Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
Sprinkle with cinnamon and serve with light cream.
Cover and refrigerate up to 3 days. Reheat gently in a 300°F oven for 10–15 minutes until warm; do not microwave, as the pastry will soften.
Yes. Assemble the pastry and nut layers in the baking dish up to 4 hours ahead, cover, and refrigerate. Pour the custard and bake just before serving for best texture.
Orange blossom water works well as a 1:1 swap. For a less floral option, use 1 teaspoon vanilla extract or almond extract instead.
Ensure the oven reaches 325°F before baking and watch closely from 15–20 minutes; phyllo crisps quickly. Don't cover it while baking, and remove it as soon as it turns golden.
Yes. Any combination of chopped nuts works—walnuts, pecans, or pine nuts can replace or mix with pistachios, almonds, and hazelnuts in equal amounts.
Cook over very low heat, stirring constantly, until it thickens enough to coat the back of a spoon lightly. Do not boil, or the egg will scramble.
