Post by goodcookin on Jul 12, 2008 10:50:24 GMT -5
Umm’Ali
1 (17.5-oz) package of frozen puff pastry sheets, thawed
1/2 cup walnuts, chopped
1 cup pecans, chopped
1 cup hazelnuts, chopped
1 cup raisins
1 cup coconut flakes
1 1/4 cup white sugar, divided
4 cups milk
1/2 cup heavy cream
1. Preheat oven to 350˚ F.
2. Bake the puff pastry on a buttered, 9x13-inch baking dish. Watch it closely, and remove from the oven when the top layer is crunchy and golden (about 15 minutes).
3. Preheat the oven broiler.
4. In a bowl, combine the nuts, raisins, coconut, and ¼ cup of sugar. Break cooked pastry into pieces and stir into the nut mixture.
5. Spread mixture evenly in a 9x13-inch baking dish.
6. In a medium sauce pan over medium heat, bring milk and ½ cup sugar to a boil. Pour over nut mixture.
7. Beat the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over the nut mixture.
8. Broil until top is golden brown, about 10 minutes. Serve hot.
1 (17.5-oz) package of frozen puff pastry sheets, thawed
1/2 cup walnuts, chopped
1 cup pecans, chopped
1 cup hazelnuts, chopped
1 cup raisins
1 cup coconut flakes
1 1/4 cup white sugar, divided
4 cups milk
1/2 cup heavy cream
1. Preheat oven to 350˚ F.
2. Bake the puff pastry on a buttered, 9x13-inch baking dish. Watch it closely, and remove from the oven when the top layer is crunchy and golden (about 15 minutes).
3. Preheat the oven broiler.
4. In a bowl, combine the nuts, raisins, coconut, and ¼ cup of sugar. Break cooked pastry into pieces and stir into the nut mixture.
5. Spread mixture evenly in a 9x13-inch baking dish.
6. In a medium sauce pan over medium heat, bring milk and ½ cup sugar to a boil. Pour over nut mixture.
7. Beat the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over the nut mixture.
8. Broil until top is golden brown, about 10 minutes. Serve hot.