Umm Ali is a warm, layered Egyptian dessert combining torn puff pastry, nuts, coconut, and raisins bound in sweetened milk and topped with whipped cream and a broiled golden crust. It's a comforting, creamy, and crunchy dessert that's been Egypt's most beloved sweet treat for generations.
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Get ready. Position a rack in the center of the oven. Preheat the oven to 400°F. Line a 13×18×1-inch rimmed baking sheet with parchment paper.
Bake the puff pastry. Lay the puff pastry in the pan on top of the parchment. Bake for 10 to 12 minutes, until the pastry puffs up and turns a light golden brown. Set aside briefly to cool. Keep the oven on, but switch to the broil setting.
Build the pudding. Tear the puff pastry into pieces and lay about three-fourths of them in the bottom of a 9×13×2-inch baking dish. Sprinkle the hazelnuts, almonds, pistachios, coconut, and raisins on top in an even layer.
Add the sweetened milk mixture. In a medium saucepan, combine the milk, granulated sugar, and vanilla and bring to a simmer over medium-high heat, stirring until the sugar has dissolved, about 3 minutes. Pour the hot milk over the pastry and nuts, then arrange the remaining pastry pieces on top and push down on them with the back of a spoon.
Add the topping. In a medium bowl, using an electric hand mixer set to medium, beat the cream until it thickens and stiff peaks form, 5 to 7 minutes. Spread the whipped cream on top of the pastry and sprinkle the brown sugar over it.
Broil the pudding. Place the baking dish on the center rack of the oven and broil for 3 to 6 minutes, watching carefully for the top to turn a nice golden brown.
Rest and serve. Remove the baking dish from the oven and let the pudding sit for a few minutes. Serve in bowls (there will be some liquid).
Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for 10–15 minutes, or serve chilled as a cold pudding; do not re-broil as the whipped cream will not recover.
13×18×1-inch rimmed baking sheet · 9×13×2-inch baking dish · electric hand mixer
You can assemble the pudding up to the broiling step and refrigerate it for several hours. Broil just before serving so the whipped cream topping and golden crust are fresh.
Phyllo dough or crispy bread (such as croissants or day-old baguette slices) can substitute; tear and bake at 400°F until golden, then proceed with the recipe.
Yes, the recipe calls for whole milk or plant-based alternatives and heavy cream; use coconut cream or oat cream whipped to stiff peaks for the topping.
Watch carefully during the 3 to 6 minutes under the broiler until the whipped cream topping and any exposed pastry turn a nice golden brown. Broiler intensity varies, so close monitoring prevents burning.
Umm Ali is meant to be served in bowls with some custard-like liquid at the bottom—this is traditional and part of the dish's character. The puff pastry absorbs the milk while creating a creamy consistency.
