Om Ali

Method

1. Preheat the oven to 200 °C for 15 min. Thaw the puff pastry in the fridge and keep it cold; cold pastry puffs best.

   oven

2. Cut the pastry into 5 cm pieces, spread them out on a lined baking tray and bake in the oven for 15 min. They should be tall, deep golden and crisp right through, so they hold together when the milk goes in. Cool for 5 minutes.

   Add in this stepFrozen puff pastry, thawed 120 g

   oven

3. Roughly chop the almonds and pistachios. Break the baked pastry into bite-sized pieces into a 18 cm ovenproof dish and scatter three-quarters of the nuts, the raisins and the coconut between them, tossing lightly.

   Add in this stepAlmonds 15 gPistachios 15 gRaisins 20 gDesiccated coconut (unsweetened) 2 tbsp

4. Put the milk, sugar and vanilla in a 16 cm pan and heat on medium heat for 5 min, until it steams, small bubbles appear at the edge and the sugar has dissolved. Watch it so it does not boil over.

   Add in this stepMilk 400 mlSugar 40 gVanilla extract ½ tsp

   medium heat

5. Pour the hot milk evenly over the pastry and leave for 2 minutes to soak in. A few pieces on top should poke out above the milk so they crisp in the oven. Drizzle the cream over the top and scatter with the remaining nuts.

   Add in this stepDouble cream 80 mlAlmonds 5 gPistachios 5 g

6. Turn the oven up to 220 °C and bake on the top shelf for 10 min, until the top puffs and has golden-brown blisters. Watch closely in the last few minutes as it catches quickly.

   oven

7. Let it stand for about 5 minutes, then spoon it out while warm. The dish and milk are very hot, so use oven gloves.