Om Ali — Egyptian Puff Pastry Pudding with Nuts

Preheat the oven to 200°C / 390°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick it all over with a fork. Bake for 18 minutes, until deep golden and completely dry. Pastry that is still pale in the center will dissolve in the milk. Transfer it to a wire rack to cool.

Toast the walnuts, hazelnuts and pistachios in a dry skillet for 4 minutes, until fragrant, then transfer them to a plate. Nuts left in the pan will continue to darken from the residual heat. Rub the hazelnuts in a towel to remove their skins, then coarsely chop all the nuts.

Bring the milk, sugar, halved vanilla bean and cinnamon to a near-boil in a saucepan, but do not let it boil. Once the sugar dissolves completely, remove the pan from the heat and take out the vanilla bean. Use the milk while hot; lukewarm milk will soak into the pastry too slowly and pool at the bottom.

Break the cooled puff pastry into rough pieces by hand; do not cut it with a knife, as smooth pieces will not absorb the milk. Spread one layer of pastry in a baking dish, then scatter over half the nuts and raisins and half the shredded coconut. Repeat with the remaining pastry and toppings.

Slowly pour the hot milk along the edge of the dish and let it soak in for 5 minutes. Spoon the cream over the top without smoothing it out; its uneven surface will become bubbly. Bake at 200°C / 390°F for 20 minutes, until the top is spotted with golden brown.

Remove from the oven, let stand for 5 minutes, then sift powdered sugar over the top. Om Ali is served warm; once cold, the milk is fully absorbed and the dessert dries out. Reheat it in the oven for 10 minutes before serving. Spoon into bowls so each serving includes both the moist bottom and crisp top.