Time 45m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 400 F. Unroll the puff pastry sheets and place them on greased baking sheets or ones lined with parchment paper. Bake for 15 minutes. You want the puff pastry to be golden and puffed. Remove from oven but do not turn the oven off. Break the puff pastry into small pieces (about 1 to 2 inches). Place the broken pieces into a large bowl along with the nuts and coconut flakes. Be sure that they are mixed well and evenly distributed. Place the nuts and pastry mixture into a greased 9 x 12-inch baking dish . In a saucepan, heat the sweetened condensed milk, vanilla, and water on medium heat. Allow to cook for about 3 to 5 minutes. Remove from the heat and allow to cool. Pour the milk mixture over the puff pastry nut mixture. Pour the cream on top and bake, uncovered, for 15 minutes. Serve warm or at room temperature.
Time 1h Yield 4 serving(s) Number Of Ingredients 11 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.
Time 50m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. Crush with fingers and place in lightly greased oven dish. Mix nuts and coconut, and scatter on top. Warm the sweetened milk and pour over the dessert. Dab with butter or cream, and placed in moderately hot oven (325-375 F) until top is browned.
Time 1h17m Yield 12 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350°F (180°C). In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes. While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl. In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute. Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter. Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture. Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds. Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling. Let rest for 20-30 minutes before serving. Enjoy!
Time 40m Yield 8 Number Of Ingredients 9 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.
Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 180°C (356 f) Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven. Increase oven temperature to 200°C. (390 f) Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside. In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture. Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled. Serve.
