Egyptian Umm Ali with croissants
An Egyptian dessert of croissants soaked in cinnamon-scented milk, enriched with coconut, almonds, pistachios and raisins, then browned in the oven with cream and brown sugar.
This version of Umm Ali combines chopped croissants with hot milk, nuts, coconut and raisins. Let it rest so the croissants absorb the liquid, then bake until the surface is golden.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Condensed milk
Ingredients without verified allergen data 11
Ingredients without verified allergen data: Butter croissants, Shredded coconut, Grated almonds, Ground pistachios, Raisins, Ground cinnamon, Milk, Liquid cream, Vanilla extract, Cinnamon stick, Brown sugar.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Infuse the milk
Put the milk and cinnamon stick in a saucepan and heat until boiling. Stir in the condensed milk and vanilla essence; remove from the heat once the mixture has boiled.
Ready to continue when: The milk has come to a boil and the condensed milk is incorporated.
- 02
Assemble and let rest
Break the croissants into pieces and arrange them in a baking dish. Add the shredded coconut, almonds, raisins, ground cinnamon and most of the ground pistachios. Pour the hot milk mixture and liquid cream over them. Let the mixture rest and cool; if desired, refrigerate for 60 minutes.
Ready to continue when: The croissants have absorbed some of the liquid and the mixture has cooled after resting.
60 min - 03
Brown and serve
Sprinkle the brown sugar over the surface and bake at 180 °C for about 15 minutes, until golden. Remove from the oven and finish with the reserved pistachios.
Temperature: 180 °C / 356 °FReady to continue when: The surface looks golden and the reserved pistachios are scattered over it.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.