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Phyllo, Bread and Pudding Recipe

August 12th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 10-12sheetsphyllo dough
  2. 2 1/2cupsmilk
  3. 1cupheavy creamor half-and-half
  4. 1egg, beaten
  5. 2tablespoonsrose wateror orange blossom water
  6. 1/2cup unsaltedpistachios, shells removed,chopped
  7. 1/2cupunsalted almonds, shells removed,chopped
  8. 1/2cup unsaltedhazelnuts, shells removed,chopped
  9. 2/3cupdark raisinsor golden raisins
  10. 1tablespoonground cinnamon, for dusting

DIRECTIONS

  1. Preheat oven 350 degress.
  2. Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
  3. Remove from oven, increase oven temperature to 400.
  4. Scald the milk and cream, gently, do not boil.
  5. Temper egg with some of the hot milk mixture, add rose water.
  6. Slowly add to remaining milk mixture.
  7. Cook over low heat until mixture begins to thicken, stirring gently, constantly.
  8. Butter or spray with pam a shallow baking dish.
  9. Crumble phyllo leaves, not fine, into small chuncks, into prepared dish, gently mix in nuts and raisins.
  10. Pour custard mixture over and bake for 20-30 minutes, until golden.
  11. Dust with cinnamon, might serve with cream on the side.

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