Egyptian om ali

Preheat the oven to 200 ° C. Cover a baking sheet with parchment paper and lay as many sheets of filo pastry as you can on the baking sheet. Fry the sheets in approx. 3-4 min. Until golden brown. Keep an eye on it: it can go fast. Allow the sheets of filo pastry to cool. Repeat until all sheets are baked.

Mix the walnuts, pecans, hazelnuts, raisins and coconut in a bowl. Keep some notes behind for garnishing. Break the filo dough into pieces of about 4 cm. and add to the nut mixture. Scoop the mixture into the baking dish. Bring the milk to the boil with 75 g of sugar. Turn on the grill of the oven.

Pour the hot milk over the nuts and the filo pastry. Beat the cream with the rest of the sugar until stiff and spread over the nut mixture. Place the dish under the hot grill for about 4 minutes. Remove from the oven and sprinkle with the trapped nuts.