Umm Ali

Preheat the oven to 200°C. Spread the puff pastry on a baking sheet, brush with melted butter, and bake for 10–12 minutes, until golden and crispy.

Let the pastry cool for 5 minutes, break it into large pieces, and mix with the raisins, almonds, and pistachios.

Transfer a third of the mixture into a buttered baking dish with a capacity of about 1.5 L, sprinkle with another third of the nut-and-fruit mixture, then top with the remaining pastry.

In a saucepan, combine the milk, cream, sugar, ground cinnamon, and rose water. Heat until almost boiling, stirring constantly, but do not let it boil.

Pour the hot milk mixture evenly over the pastry in the dish and let it sit for 10 minutes to soak in.

Bake at 200°C for 20–25 minutes, until the edges are bubbling and the top is golden brown. Let the Umm Ali rest for 10 minutes before serving warm.