Umm Ali (Ali’s Mother) – Egyptian Dessert

For the Umm Ali, bake the puff pastry divided into a few times in the oven at 180 degrees until golden (sort and loosen the layers a little before). Then tear into pieces (not too small) – similar to a Kaiserschmarren.

For the filling, mix the dates, hazelnuts, coconut flakes and raisins with the melted butter. v

Provide a not too large (about 20 to 24 cm in diameter), greased and ovenproof dish.

The first layer is puff pastry, then spread filling on top, puff pastry again, etc. The Egyptian dessert should be between 2 and 3 cm high.

Heat the milk with honey, sugar and vanilla sugar, add cinnamon and cardamom, carefully pour the still hot milk over the mixture and leave for 10 minutes to swell.

Finally, spread 1 tablespoon of melted butter over the mixture.

Then bake in the oven for about 20 minutes at just under 200 degrees. Check in between if it is ready sooner.

Depending on taste, you can enjoy Umm Ali warm or cold with tea.

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