Umm Ali

Method

Preheat oven to 180°C. Brush each phyllo sheet with melted butter and layer them in a large baking dish, scrunching them slightly for texture. In a bowl, combine the sliced almonds, pine nuts, pistachios, sultanas, and coconut, then scatter this mixture between the phyllo layers and on top. Bake for 20-25 minutes until the pastry is golden and crispy. Meanwhile, heat the whole milk, condensed milk, and double cream together in a saucepan, stirring in the cinnamon, nutmeg, and vanilla extract until warm but not boiling. Remove the pastry from the oven and immediately pour the warm milk mixture over it, allowing it to soak through. Let rest for 10 minutes before serving warm in bowls with extra nuts and cinnamon sprinkled on top.