Phyllo Bread And Pudding Recipes

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.

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.

OLD-FASHIONED BREAD PUDDING

Steps:

• Combine milk, egg substitute, vanilla and sweetener in a bowl. Add bread cubes and raisins; stir gently. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Place in a shallow pan; add 1 in. of water. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean.

OM ALI (EGYPTIAN BREAD PUDDING)

Steps:

• Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
• When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
• Bake for 22-25 minutes, until golden and bubbling. Serve warm.