Omm’ Ali

Serves 6


  • 8 – 10 sheets phyllo pastry
  • melted butter
  • 300ml milk
  • 30ml castor sugar
  • 250ml cream
  • 1 egg, beaten
  • 30ml rose water
  • 50g chopped nuts (almonds, pistachio and hazelnuts)
  • 100g raisins
  • 1 tablespoon cinnamon
  • whipped cream or ice cream to serve


  1. Preheat the oven to 160̊C. Lay each sheet of pastry on a baking sheet – brush with butter.
  2. Bake for about 20 minutes until crisp.
  3. Remove from oven and increase oven heat to 180̊C.
  4. In a saucepan, heat the milk, sugar and cream in low heat until hot, not boiling.
  5. Slowly add the egg and rosewater, cook until it thickens stirring all the time.
  6. Remove from heat, set aside.
  7. Crumble the pastry using your hands and then spread it in layers with the nuts and raisins in a buttered baking dish then the pastry layer alternating until the mixture is finished – the top layer must be pastry.
  8. Pour custard mixture evenly over the nut and pastry dish and bake in the oven for 20minutes, until golden.
  9. Sprinkle with cinnamon and serve with whipped cream or ice cream.