This Egyptian Sweet Pastry Dessert is totally delicious, easy, and made from really common ingredients.
It’s made with regular old puff pastry, milk and cream, coconut chips, sugar, almonds, and raisins. I buy my coconut chips at Trader Joe’s, but if you can’t find any you can substitute shredded coconut.
Just bake the puff pastry according to package directions, then let it rest until it’s cool enough to handle. Use your hands to tear it up into small pieces into a 9 x 9 baking dish.
Sprinkle on the raisins, coconut chips, and almonds, then drench the whole thing with milk and cream and add a generous dose of sugar. Bake it until it bubbles, then grab a spoon and dig in!
This recipe is really similar to a bread pudding, just without the eggs. The puff pastry turns into a croissant-like consistency while it bakes and it comes up just warm and gooey and delicious.
10 min Prep Time
15 min Cook Time
25 min Total Time
1 sheet puff pastry, baked according to package directions and cooled to room temperature
1/4 cup sliced amonds
1/4 cup raisins
1/4 cup coconut chips
1/8 cup granulated sugar
1 cup whole milk
1 cup half-and-half
– Preheat panggangan to 425 degrees Fahrenheit. Tear the cooled puff pastry sheet into bite-sized pieces and lay in a 9″ x 9″ baking dish.
– Sprinkle the almonds, raisins, coconut chips, and sugar over the pastry.
– Pour the milk and half-and-half over the top, ensuring it is evenly coating the pastry pieces.
– Bake 15 minutes, until toasty and bubbly.
Source: The Wanderlust Kitchen