Om Ali with Almonds & Pistachios

Croissant pieces baked in aromatic milk and cream with toasted nuts.

Cooking time ≈ 1 h 15 min

Estimated nutrition · Per serving
≈ 430 kcal · Protein 8 g · Carbs 36 g · Fat 28 g

Ingredients

• Croissant dough — 300–350 g
• Egg yolk + 1–2 tsp milk — for brushing
• Milk — 200 ml
• Heavy cream (33%) — 250 ml
• Sugar — 60–70 g (to taste)
• Vanilla — ½ tsp or 1 pod
• Cinnamon — 1 stick or ½ tsp ground
• Cardamom — 3–4 pods, lightly crushed
• Orange zest — 1 tsp
• Nutmeg — a pinch
• Salt — a pinch
• Almond flakes — 2 tbsp + extra for topping
• Pistachios — 2 tbsp, lightly toasted and chopped
• Cream or milk — 2–3 tbsp
• A pinch of ground cinnamon

Method

1. Shape and egg-wash the croissant dough. Bake until deeply golden and crisp, then cool and break into large pieces.
2. Warm milk with 200 ml cream, sugar, salt and aromatics without boiling. Infuse for 5–10 minutes, then strain.
3. Whip the remaining 50 ml cream.
4. Layer half the pastry in a 20–22 cm dish, add nuts and finish with the remaining pastry.
5. Pour in aromatic milk to approximately two-thirds of the pastry layer’s depth. Add whipped cream and cinnamon.
6. Bake at 180°C / 350°F for 15–20 minutes and rest for 10–15 minutes.