Break Kitchen | Episode 15: Umm Ali with Nuts and Cream

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طبق أم علي بالمكسرات والقشطة - صورة تعبيرية

After a series of main dishes, breakfast items and quick recipes, episode 15 of Break Kitchen takes us to a beloved warm Arab dessert: Umm Ali. Our Break Kitchen editorial recipe uses baked pastry sheets, milk and cream topped with toasted nuts, combining a soft texture with a crisp golden surface.

Recipe Information

Preparation time: 15 minutes
Cooking time: Approximately 20 minutes
Servings: 6

Ingredients

400 grams baked puff pastry, baked until golden, or plain croissants
750 ml whole milk
200 ml whipping cream
80 grams sugar (about one-third of a cup; adjustable to taste)
1 teaspoon vanilla
½ teaspoon ground cinnamon, optional
40 grams raisins
30 grams shredded coconut
30 grams crushed almonds
30 grams crushed pistachios
30 grams crushed walnuts
100 ml ashta or heavy cream for the topping

Method

Preheat the oven to 200°C and crumble the baked puff pastry or croissants into medium-sized pieces in a baking dish or deep ovenproof dish.
Distribute the raisins, coconut and half of the nuts between the pastry layers, reserving the remaining nuts for the topping.
Place the milk, sugar, vanilla and cinnamon in a saucepan over medium heat and stir until the sugar dissolves and the milk is hot, without bringing it to a vigorous boil.
Add the whipping cream to the milk and stir, then gradually pour the hot mixture over the pastry so it is absorbed while some of the edges remain visible.
Spread the ashta or heavy cream over the surface, then add the remaining nuts.
Bake for 15–20 minutes, until thoroughly heated and the surface has set. Then turn on the grill for just one or two minutes if needed to achieve a golden color, monitoring it constantly.
Let the Umm Ali rest for 5 minutes before serving so the texture can settle.

Tips for Successful Umm Ali

Do not grind the nuts too finely; coarse pieces provide a better contrast in texture.
Adding the milk gradually helps prevent the pastry from becoming excessively soft.
Monitor the dish when using the grill, as the nuts and surface brown quickly.
For a less sweet version, reduce the sugar to 60 grams, especially if the croissants are sweetened.

Ingredient Substitutions

The puff pastry can be replaced with plain croissants or baked, crisp sheets of thin flatbread. One or two types of nuts may be used instead of the mixture. Those who do not prefer raisins can omit them entirely. Ashta can be replaced with a thin layer of unsweetened whipping cream.

Serving and Storage

Umm Ali is served warm shortly after it comes out of the oven and can be garnished with a sprinkling of pistachios or cinnamon. If any remains, place it in a covered container and refrigerate it promptly. USDA guidelines recommend refrigerating prepared foods and leftovers within two hours and generally using refrigerated leftovers within 3 to 4 days. When reheating, heat only the amount needed.

Allergy and Food Safety Notice

This recipe contains milk and dairy products, wheat and nuts, and ready-made pastry products may contain additional ingredients such as eggs or soy; the label should therefore be checked in cases of food allergies. Do not leave the dessert containing milk and cream at room temperature for more than two hours.