A warm, rich dessert of puff pastry soaked in sweetened milk and cream, topped with nuts and baked until golden.
INGREDIENTSاضافة اعلان
• 15 puff pastry sheets, cut into pieces
• 1.5 cups sugar
• 7 cups milk
• 0.5 cups butter
• 1 cups cream
• 0.3 cups cooking cream
• 1 cups pistachios
• 2 tablespoons raisins
• 0.3 cups pistachios, grated, for topping
• 2 tablespoons roasted hazelnuts
• 2 tablespoons fine desiccated coconut
STEPS
1. Preheat the oven: Preheat the oven to 200°C.
2. Toast the pastry: In a pan with a little 0.5 cups butter, cook the 15 puff pastry sheets, cut into pieces until golden and firm. Remove from the heat and let it cool.
3. Break up the pastry: Crumble the toasted pastry into small pieces and place them in a clay pot.
4. Add the dried fruit and nuts: Add the 1 cups pistachios, 2 tablespoons raisins, 2 tablespoons roasted hazelnuts and 2 tablespoons fine desiccated coconut to the pastry, and mix well.
5. Make the milk mixture: In a pot, combine the 7 cups milk, the remaining 0.5 cups butter and the 1.5 cups sugar, and bring to the boil.
6. Soak the pastry: Pour the hot milk mixture over the pastry and fruit in the clay pot, stirring until evenly distributed. Leave for 5 to 10 minutes so the pastry absorbs the milk. (8 minutes)
7. Add the cream: In a small bowl, mix the 1 cups cream with the 0.3 cups cooking cream, then add it to the pastry and nuts, making sure everything is coated.
8. Bake: Sprinkle the 0.3 cups pistachios, grated, for topping over the top. Place the clay pot in the preheated oven for about 25 minutes, or until the surface is golden brown.
