Omm Ali is Egyptian, and the recipe is rich in nuts and in this one, I have used pistachios, almonds and hazelnuts. You could change the nuts however I find pistachios have an unusual, very nice flavour in both sweet and savoury dishes.
This is an "indulgent" recipe as it is probably not good for you if you have high cholesterol - but is heavenly, and not real sweet!
Ingredients 12 sheets filo pastry
600 ml milk
1 cup double cream
2 tbsp rose water
½ cup each pistachios, almonds and hazelnuts
1 egg, beaten
¾ cup raisins
1 tbsp cinnamon
Cream to serve (optional but delicious)
Preheat the oven to about 150° fan forced or 165° ordinary. Place some baking paper on a flat oven tray.
Lay the filo pastry sheets flat on this tray.
Bake the filo pastry for about 20 minutes -if the top ones gets too brown, keep removing the top one or two -you want it all to be crisp.
Remove from the oven and raise the temperature to 180° fan forced.
Mix the milk and cream in a saucepan and gently heat until it is hot, BUT NOT BOILING.
Slowly add the beaten egg, and the rose water. Cover on the lowest heat and cook until the mixture thickens slightly, stirring continuously -it will not get very thick as it thickens more with baking.
Crumble the cooled filo pastry and put about a third on the bottom of a shallow baking dish.
Add the chopped pistachio nuts, almonds hazelnuts and raisins.
Repeat this until the filo and nuts are all used.
Pour the egg and milk custard over this
Bake in the oven for 20 minutes, or until it is going a golden colour.
Sprinkle with the cinnamon and serve with cream.
Serve while warm, and can be re heated in the microwave on subsequent days.
NOTE: If you prefer it a bit sweeter, add about ¼ cup of sugar to the milk and cream when heating.