Description
A creamy, indulgent Egyptian dessert made with layers of mini croissants, milk, nuts, and optional condensed milk. This twist on the traditional Om Ali adds buttery, flaky croissants for a rich texture, perfect for family gatherings or festive occasions.
Ingredients
🛒 Ingredients (for 6–8 servings):
For the Base:
6–8 mini croissants, roughly torn
1 cup chopped mixed nuts (almonds, pistachios, walnuts)
½ cup raisins or dried fruits (optional)
For the Custard:
2 ½ cups whole milk
1 cup heavy cream
½ cup sweetened condensed milk (optional for extra creaminess)
½ cup granulated sugar (adjust to taste)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
For Topping:
2 tablespoons shredded coconut (optional)
Additional chopped nuts for garnish
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease a medium baking dish.
Step 2: Prepare Croissant Base
Tear mini croissants into bite-sized pieces and spread them evenly in the baking dish. Sprinkle chopped nuts and raisins over the croissants.
Step 3: Make Custard
In a saucepan, combine milk, cream, sugar, and condensed milk. Heat gently until sugar dissolves and mixture is warm. Remove from heat and stir in vanilla extract and cinnamon.
Step 4: Assemble and Bake
Pour the warm custard over the croissant mixture, ensuring all pieces are soaked. Let it sit for 5 minutes to absorb. Bake in the preheated oven for 20–25 minutes, or until the top is golden and slightly crispy.
Step 5: Garnish and Serve
Sprinkle shredded coconut and extra nuts on top. Serve warm for best taste.
Notes
- Variation: Use puff pastry cut into small squares instead of croissants for a different texture.
- Sweetness: Adjust sugar or condensed milk according to your taste.
- Make Ahead: Assemble and refrigerate overnight; bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Egyptian