Puff Pastry Pudding | Rich and Decadent

Puff pastry sheets, Condensed milk, pistachios, walnuts and milk makes this puff pastry pudding rich and decadent. This puff pastry pudding tastes better when served warm.

I seriously had no idea what the ideal name for this dessert should be. Having said that, the closer name I could think for this dessert was puff pastry pudding.

The inspiration behind this was Umm Ali or Om Ali, which is a traditional egyptian dessert. I fell in love with this warm and insanely delicious pudding almost instantly. The basic recipe for Umm Ali goes like this  – puff pastry sheets are baked, then topped with nuts, custard is poured and baked again. This pudding is little runny and is served warm.

Apparently, most of the time you can make out if the food tastes good by looking at the key ingredients. You tell me, doesn’t everything tastes better with condensed milk?  This decadent, rich and creamy puff pastry pudding has it all, puff pastry sheets, condensed milk (can you ever go wrong with these two?) then a custard made with milk, eggs and saffron and finally, the pistachios and walnuts which makes it even better.

If you like creamy and nutty then the no cook almond and pistachio kulfi is for you. Another creamy eggless dessert is the simple pudding with Agar-Agar.

Almost a year ago, our little guy was born and that was the reason I stayed away from the blogging world for quite some time. With my parents beside me during the initial period, I could have continued with my posts, but I did not feel like putting Neil down. Deep in your heart you know they are going to grow up so fast and if its your second one then you feel it even more.

‘When kids come into this world, they bring their own fate’. One of my aunt used to say. With Neil, it was something like that. Agnel and I were planning to move closer to India for quite some time. Things hardly seemed to materialize. But exactly a month after we knew that we were expecting, our world changed completely, but totally in a good way (knock on wood).

The big move happened and we were quite excited to move to a different world. A world which was quite closer to home. With Neil, it was a new country, new house, new place, new car, old furniture and old stuff :). I am so glad we could ship our entire stuff, including furniture from Orlando because Agnel was moving within the company. Maybe, thats part of the reason we did not feel the move much. We did not have to dispose off things that had sentimental values attached, especially my kitchen stuff. I would have had a very hard time parting with that.

The move was not easy in any way. I was in my 1st trimester when the offer came came through and all I could do was lie down on the couch and stare at the ceiling. We had a deadline of 5 months, which was not much considering my growing tummy and before the airlines would no longer accept me. Disposing off half of the stuff, crossing a giant list of to do things, packing, emotional farewells and a baby shower later we finally moved.

Moving from a house to an apartment seemed to be another challenge at first, but not any more. So far I am liking it. The positive part of moving into a smaller place is you stop hoarding things, and its so much less work.

Its a totally different world with two kids, you see the sharing, bonding and caring, but, having two kids is more than double the work of raising one kid.

Time flew by so fast and Neil is already one. We decided to plan a birthday party for him a week after his actual birthday and since a plan to bake his birthday cake was already in place, we decided to celebrate his special day with some homemade dessert. A super delicious pudding! 🙂

To make the pudding,

• Open a thawed puff pastry sheet. (If not already rolled then roll it into a 1/4 to 1/8 inch thick sheet.)
  Spread a light coat of melted butter over the sheet. Brush some sweet condensed milk. Sprinkle coarsely powdered walnut and pistachio. (Drizzle about 1/4 cup of condensed milk).
• Starting with the longer side, start rolling it tightly and press gently as you go.

• Keep the seam side down and cut into rolls about 1 and 1/2 inch thick.
• Arrange in a 8 or 9 inch greased pan by spacing it about an inch apart.

• Bake it for about 25-30 minutes or till the pastries are puffed and golden brown.
• Pour the prepared warm custard over the hot puff pastry and bake it for another 20 minutes, or till the custard thickens a bit, but is slightly runny.

Print

Puff Pastry Pudding

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Puff pastry sheets, Condensed milk, pistachios, walnuts and milk makes this puff pastry pudding rich and decadent. This puff pastry pudding tastes better when served warm.

Course: Dessert

Servings: 7

Author: Teena Agnel

Ingredients

• 1 puff pastry sheet
• 2 tablespoons melted butter
• 1/2 cup walnuts coarsely powdered
• 1/4 cup pistachios coarsely powdered
• 1 cup 200 g sweetened condensed milk, (Save few tablespoons for drizzling)
• FOR THE CUSTARD:
• 3/4 cup 180ml milk
• 1/4 + 1/8 cup 75g sugar
• 1/2 teaspoon cardamom powder
• pinch of saffron
• 2 eggs
• 1 teaspoon vanilla extract or rum

Instructions

1. Preheat the oven to 190 degrees Celsius/ 375 Degrees Fahrenheit.
2. Open a thawed puff pastry sheet. (If not already rolled then roll it into a 1/4 to 1/8 inch thick sheet.)
3. Spread a light coat of melted butter over the sheet. Brush some sweet condensed milk. Sprinkle coarsely powdered walnut and pistachio. (Drizzle about 1/4 cup of condensed milk).
4. Starting with the longer side, start rolling it tightly and press gently as you go.
5. Keep the seam side down and cut into rolls about 1 and 1/2 inch thick.
6. Arrange in a 8 or 9 inch greased pan by spacing it about an inch apart.
7. Bake it for about 25-30 minutes or till the pastries are puffed and golden brown.
8. While the puff pastry is baking, prepare the custard.
9. FOR THE CUSTARD:
10. In a saucepan, bring milk + cardamom + saffron to a simmer.
11. Meanwhile, In a mixing bowl add the eggs and sugar and beat well till light and creamy.
12. Pour the milk into the egg mixture little by little. Whisk the egg mixture as you pour the hot milk. (Its very important to keep mixing or the mixture can curdle as a result of the eggs getting cooked).
13. ASSEMBLY:
14. Pour this warm custard over the hot puff pastry and bake it for another 20 minutes, or till the custard thickens a bit, but is slightly runny.
15. Drizzle with sweet condensed milk and top with chopped pistachios.
16. Serve warm.