I dont like food staying in my fridge for too long, and I noticed that we had a pack of mini croisonts that have become a bit dry, so I decided to make this Egyptian dessert.
Interestingly while making it, I realised that this traditional arab dessert is the East’s version of bread and butter pudding!
It is traditonally made with riceh layred puff pastry, but works well with croisonts as well.
For 2 servings you will need:
2 mini croissonts – chopped or torn into 1-2 cm pieces
1 cup of milk + 1.5 tablespoons sugar mixed well (sugarto taste)
1 tablespoon each dried fruit and toasted nuts
3 tablespoons thickened cream
you can add any flavour you like: vanilla, orange zest, cinnamon etc (optional)
Place chopped pastry in individual ramekins, mix in fruit and nuts.
Pour milk and sugar mixture ontop , adding more milk if necessary. You just need the pastry to be soaked. Push down any nuts or fruit that comes to the surface so it doesnt burn.
Add 1.5 tablespoons of cream ontop of each ramekin.
Bake for 10-15 mins until it firms up and surface is golden brown (you can place under the grill)