*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
As usual, I slightly messed up the recipe by using a dish that was too small. As a result, I used less philo dough than called for. Due to sheer stupidity, I then proceeded to add more nuts, coconut and raisins than called for. Despite that...it turned out yummy! So long as you and yours enjoy nuts and raisins, you'll really like this dish. I'm not a huge raisin fan, but I enjoy them in an Indian versian of bread pudding, so I worked with them--and they were really great. And it's such a fun and unusual dish to prepare! :) SUPER easy. Seriously. SUPER quick. I am prone to all sorts of culinary disasters, yet it all worked out--I heated the milk mixture, added it, and cooked it while my guests were enjoying wine after dinner. THAT quick.
Eh. This was just OK. Considering the MANY wonderful desserts coming out of the Middle East I should have known that this was too easy to give me the results I wanted. I'll stick to the all day time consuming recipes my grandmothers taught me. The puff pastry doesn't absorb the milk at all and even if you fill the dish with it and then it gets crispy on top. The nuts suck in moisture and taste odd after they bake.
I have checked out many ‘Im Ali’ recipes but never liked them & I have to say this was one of the best – easy & light (I use low fat puff pastry & skimmed milk). However, I prefer to sprinkle the nuts over the top so they remain “crunchy” & the dish looks better & more appetising. Thank you for this easy & delicious recipe :)
I may be to blame for the pastiness and blah flavor of my attempt at Umm Ali. First of all I left it on the counter almost 30 minutes before bakingand then because I wanted to keep it warm until we were ready for dessert I left it in the oven for 20 extra minutes at 200. It was pasty and lacked the moistness of a good bread pudding-type of dessert. I'd like to try again with out the extended warming.
I've never made bread pudding before and this version was incredibly easy to make! Before baking the puff pastry I split it into 3 inch squares. After baking I split those squares in half or in quarters and the varying sizes all worked well as the final product. This is best eaten right after it's cooled. I made the Umm Ali for Father's Day and now every time my dad talks to me he demands that I make it again ASAP! It was absolutely delicious and everyone who tried it loved it. I recommend serving this right after it cools from the oven. It doesn't even need ice cream added it's so delicious. Also I tried some leftovers a couple days later and it wasn't nearly as good because the bread had absorbed all the milk. Still had the flavor though. Thanks so much for sharing!
I'm from the middle east and I love Umm Ali but this was my first time to make it and it was ok I think I'm going to use less milk next time may be 4 cups. my mom used to make it with Phyllo dough which I like more than the puff pastry.