Om Ali

Om Ali is Egypt’s beloved baked pudding, a celebratory dessert that layers flaky pastry with warm, perfumed custard and a scattering of nuts and fruit. Its roots stretch back to medieval kitchens, where cooks transformed leftover pastry into a new feast by soaking it with sweetened milk and baking until bubbling at the edges. Today, the dish is a staple of family gatherings and holiday tables across the region, known for its balance of creamy richness, gentle spice, and toasty textures.

Classic Om Ali is simple at heart: shards of crisp puff pastry softened with hot, sweetened milk, enriched with a pour of heavy cream, and lifted by touches of vanilla and cinnamon. A sprinkle of almonds, pistachios, raisins, and coconut adds texture and aroma, while a hint of butter and a pinch of salt round the flavors. The custard-like sauce is forgiving and the method encourages improvisation, making this an ideal dessert whether you’re cooking for a crowd or treating yourself on a quiet evening.

Time and yield

Makes 6–8 servings. Prep: 15 minutes. Bake: 25–30 minutes. Rest: 10 minutes.

Ingredients

• 1 large sheet puff pastry, baked until golden and cooled, then crumbled
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 cup heavy cream, plus more for serving
• 3 tablespoons unsalted butter, divided
• 1 teaspoon ground cinnamon, plus extra for finishing
• 1 teaspoon vanilla
• 1/3 cup chopped toasted almonds
• 1/3 cup chopped toasted pistachios
• 1/3 cup raisins
• 1/4 cup shredded coconut
• Pinch of salt

Preparation

1. Heat the oven to 190°C/375°F. Lightly grease a medium baking dish with 1 tablespoon of butter.
2. Make the scented sauce: In a saucepan over medium heat, combine the milk, sugar, vanilla, cinnamon, and salt. Add the remaining 2 tablespoons butter. Warm, stirring, until the sugar dissolves and the milk is steaming and just beginning to quiver at the edges; do not boil.
3. Layer the base: Spread half of the crumbled puff pastry in the greased dish. Scatter with half of the almonds, pistachios, raisins, and coconut.
4. Soak and assemble: Pour half of the hot milk mixture evenly over the pastry layer. Add the remaining crumbled puff pastry and the remaining almonds, pistachios, raisins, and coconut. Pour the rest of the hot milk mixture over the top. Drizzle the surface with the heavy cream, letting it puddle in spots for extra richness.
5. Bake until bubbling and lightly bronzed at the edges, about 25–30 minutes. If the top colors too quickly, tent loosely with foil for the last few minutes.
6. Rest the dish for 10 minutes so the layers settle and the sauce thickens slightly.
7. Finish and serve: Dust with a pinch more cinnamon, and offer a small pitcher of warmed heavy cream at the table.

Tips and variations

• Pastry prep: If your puff pastry is raw, bake it on a sheet until deeply golden and crisp before crumbling; the drier flakes absorb the custard without turning soggy.
• Balance and body: For a richer texture, replace 1 cup of milk with 1 cup more heavy cream. For a lighter version, use more milk and reduce the heavy cream drizzle.
• Sweetness: Adjust the sugar to taste; remember that the raisins add natural sweetness.
• Nut-free option: Omit the almonds and pistachios and increase the coconut for texture.
• Fragrance: Lean into aroma by adding an extra pinch of cinnamon or a touch more vanilla.
• Dish care: A thin smear of butter on the baking dish helps prevent sticking and encourages gentle browning on the edges.

Serving and storage

Serve Om Ali warm, when the top is lightly crisp and the center is creamy. Spoon into bowls and finish with a ribbon of warm heavy cream and a whisper of cinnamon. Leftovers keep covered in the refrigerator for up to 2 days; rewarm in a low oven for about 10 minutes until the milk-rich sauce loosens and the surface perks up again.