Umm Ali

It's an Egyptian dessert ..It's delicious ..

Fixings

500 grams puff pastery

1/3 container walnuts

1/3 container pistachio

1/3 container almonds

3 tbsp destroyed coconut

1/4 container raisins

4 container drain

1/2 container cream

3/4 container sugar

Strategy

The puff pastery I purchase comes cut into squares, in the event that you get it as one sheet cut it into squares. Spread the puff pastery in the heating sheet and prepare it in the broiler at 200ºC for 20 minutes or until the pastery has puffed up and is marginally brilliant dark colored.

Put the pastery aside to chill off. While sitting tight for the pastery to cool slash the walnuts, pistachios, and almonds. Combine them in a bowl and add the coconut to them.

Once the puff pastery has cooled shred half of it and place it into a profound preparing dish or pyrex. Spread the nut blend and raisins over the pastery layer, however spare 1-2 tablespoon of the nut blend.

Shread the rest off the puff pastery and spread over the nut blend layer. Sprinkle the 1-2 tablespoon of nut blend to finish everything.

Blend the drain, cream, and sugar in a container. Warmth the blend until the point when all the sugar has broken up.

Pour the drain blend over the puff cake and nut blend. Prepare in a 180ºC stove for 10 minutes.

This dish is best served hot. Appreciate :)