Creamy Phyllo Raisin And Nut Pudding Recipes

CREAMY PHYLLO, RAISIN AND NUT PUDDING

Steps:

• Position racks in top and bottom thirds of oven and preheat to 500°F. Stack 7 pastry sheets on each of 2 large baking sheets. Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds. Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break). Repeat baking and removing top sheets from each stack every 45 seconds. Reduce oven temperature to 350°F.
• Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons almonds and 2 tablespoons raisins. Sprinkle remaining almonds and raisins over pastry. Cover with remaining pastry, breaking into pieces and pressing to fit into dish. Combine milk, sugar and butter in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove pan from heat. Mix in cream and orange flower water. Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture). Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.
• Bake until pudding puffs and center is set, about 45 minutes or less Serve hot.

FRUIT AND NUT BREAD PUDDING

Steps:

• 1. In a large bowl, combine bread and sugar; set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread mixture; mix well. Cover and refrigerate for 2 hours.
• 2. Cut apples from pie filling in half; add apples and filling to bread mixture. Stir in pecans, raisins and butter. Pour into a greased 13"x9"x2" baking pan.
• 3. Bake at 350 degrees for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

PHYLLO, BREAD AND PUDDING

Steps:

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