Ohm Ali Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.
• Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly.
• Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish.
• Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.

Steps:

• Bake the crescent rolls until done (15 minutes) and let them cool. Crush them!
• Boil the milk in a pot for 2 minutes. Remove from heat. Let it cool for 3-4 minutes.
• In a bowl beat the cream with an electric mixer and then add the milk and mix well.
• Then we take 5 individual bowls and we divide at the bottom half of the rolls crushed. Then add 2 tablespoons of ground almonds (or pecans, walnuts etc) in each bowl and then add the rest of the rolls.
• Then add the milk mixture in the bowls.
• Grill the bowls in the oven for 15 minutes.
• Garnish with the cherries!

Steps:

• Boil milk in a large pot.
• Add sugar to it.
• Mix the cinnamon powder, sultanas and almond flakes together into the milk.
• Bring the milk to a boil again.
• Break the baked puff pastry into small pieces.
• Arrange it in a baking mould.
• Pour the hot milk on the broken puff pastry.
• Pipe the whipped cream on top of the puff pastry to cover the surface of the mould completely.
• Bake for 15 minutes at 210 degrees Celsius.
• When the cream turns brown on top, remove it from the oven and serve hot.

Steps:

• Preheat oven to 325 degrees F.
• Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
• Remove from oven and raise temperature to 400 degrees F.
• Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
• Gradually add the beaten egg and rose water.
• Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
• Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
• Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
• Sprinkle with cinnamon and serve with light cream.