Difference between revisions of "Egyptian Bread and Butter Pudding"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 15: | Line 15: | ||
| − | == | + | == Procedures == |
# Keep the sheets of [[phyllo|fillo]] in a pile, covered with a damp towel to keep them from drying out. | # Keep the sheets of [[phyllo|fillo]] in a pile, covered with a damp towel to keep them from drying out. | ||
# Brush each one with melted [[butter]] and place them on top of each other on a buttered baking sheet. | # Brush each one with melted [[butter]] and place them on top of each other on a buttered baking sheet. | ||
| Line 27: | Line 27: | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Bread pudding Recipes]] | [[Category:Bread pudding Recipes]] | ||
| − | [[Category:Egyptian | + | [[Category:Egyptian cuisine]] |
| − | [[Category:Egyptian | + | [[Category:Dessert Recipes]] |
| + | [[Category:Egyptian cuisine]] | ||
[[Category:Golden raisin Recipes]] | [[Category:Golden raisin Recipes]] | ||
[[Category:Hazelnut Recipes]] | [[Category:Hazelnut Recipes]] | ||
Latest revision as of 06:47, 14 July 2012
Description
Ingredients
- 6 sheets of fillo (or puff pastry, pancakes, or bread)
- 6-8 tablespoons of 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 ¼ cups heavy cream
- ½ - 2/3 cup Sugar
- 1-2 teaspoons cinnamon (optional)
Procedures
- Keep the sheets of fillo in a pile, covered with a damp towel to keep them from drying out.
- Brush each one with melted butter and place them on top of each other on a buttered baking sheet.
- But the buttered fillo sheets in a preheated 3500F oven for about 10 minutes, until they are crisp and the top ones are slightly colored.
- When cool enough to handle, crush the pastry with your hands into pieces into a baking dish, sprinkling the nuts and Raisins between the layers.
- Bring the milk and cream to a boil in a pan with the Sugar and pour over the pastry.
- Sprinkle, if you like, with the cinnamon and return to the oven.
- Raise the heat to 4250F and bake for about 20–30 minutes, until slightly golden.
- Serve hot.
