Um Ali

Preheat the oven to 350°F (175°C). Arrange the 5 packs of puff pastry on a baking sheet and bake for 15–20 minutes until golden brown and crispy, then remove and let cool slightly.

While the pastry bakes, combine the 5 cups of milk, granulated sugar, and brown sugar in a heavy-bottomed pot over medium heat, stirring occasionally until the sugars dissolve completely.

Once the milk mixture is warm but not boiling, add the heavy cream and stir to incorporate, then reduce heat to low and keep warm.

Break the cooled puff pastry into bite-sized pieces and layer half of them into a large baking dish (9x13 inches).

Sprinkle half of the golden raisins, crushed hazelnuts, blanched almonds, and shredded coconut over the pastry layer.

Layer the remaining puff pastry pieces over the fruit and nut mixture, then top with the remaining raisins, hazelnuts, almonds, and coconut.

Dot the top layer with 3 tbsp of butter, cut into small pieces scattered evenly across the surface.

Carefully pour the warm milk mixture over the entire layered pastry, allowing it to soak down through the layers—pour slowly to ensure even absorption.

Sprinkle the ground cinnamon evenly over the top of the dish.

Bake in the 350°F (175°C) oven for 20–25 minutes until the top is golden and the milk has been mostly absorbed.

Remove from the oven and allow to rest for 5 minutes before serving warm, spooning some of the remaining custard-like mixture from the bottom over each portion.