Om Ali is the beautiful national dessert of Egypt. This bread-pudding like treat features shards of golden phyllo layered with a mixed berry custard. Recipe & photo by food photographer Doaa Elkady (@asoulfulkitchen).
- 15 sheets Athens® Phyllo Dough (9″x”14″), thawed
- 6 tablespoons salted butter, melted
- 2 cups whole milk
- 1.5 cups heavy cream
- 1 cup sugar
- 2 beaten eggs
- 2 teaspoons vanilla extract
- 1 cup blueberries
- 1 cup raspberries
Thaw one roll of phyllo, following thawing instructions on the package. Preheat the oven to 375°F.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Take one sheet of phyllo, and lay it on a sheet of parchment paper, and brush the phyllo sheet with melted butter. Layer a second sheet on top and brush with butter. Repeat until you’ve used 15 sheets of phyllo and they form one stack. Place the stack of phyllo along with the parchment paper on a baking tray and bake for 10-15 minutes, until the phyllo is golden and puffs up.
While the phyllo is baking, heat the milk, heavy cream, vanilla and sugar together in a small saucepan. Stir together until the sugar dissolves. Let the milk mixture cool for a bit, then transfer to a blender. Add in the beaten eggs and blend on high speed to combine the eggs and milk mixture together. The speed should prevent the eggs from cooking.
To make the Om Ali, line an 8×8 cake pan with parchment paper. Break up half the phyllo into shards, and top with half the blueberries and raspberries. Pour in half the custard. Break up the remaining phyllo into shards, then place on top. Finally, pile on the remaining berries and then the remaining custard.
Bake for 30-35 minutes, until it is golden brown and puffed up. Let it cool a bit, and serve warm on its own or with a scoop of vanilla ice cream!