Om Ali

• 6 sheets of fillo
• 68 tablespoons butter, melted
• 2/3 cup black or golden raisins
• 1 cup mixed whole or slivered blanched almonds, chopped hazelnuts, and chopped pistachios
• 5 cups whole milk
• 1 1/4 cups heavy cream
• 1/22/3 cup sugar
• 12 teaspoons cinnamon (optional)

1. Leave the sheets of fillo in a pile to keep them from drying out.
2. Brush each one with melted butter and place them on top of each other on a buttered baking sheet.
3. Put the buttered fillo sheets in a preheated 350F oven for about 10 minutes, until they are crisp and the top ones are very slightly colored.
4. When cool enough to handle, crush the pastry with your hands into pieces into a baking dish, sprinkling raisins and nuts in between the layers.
5. Bring the milk and cream to the boil in a pan with the sugar, and pour over the pastry.
6. Sprinkle, if you like, with cinnamon, and return to the oven.
7. Raise the heat to 425F and bake for about 2030 minutes, or until slightly golden.
8. Serve hot.
9. You may bake the pudding in individual clay bowls, as they do in Egyptian restaurants.
10. A Moroccan version has the boiling milk and cream poured onto crisp, fried paper-thin pastry broken into small pieces.
11. It is eaten like a cereal with nuts and raisins without further baking.

fillo, butter, black, mixed, milk, heavy cream, sugar, cinnamon

Taken from www.epicurious.com/recipes/food/views/om-ali-373588 (may not work)