Classic Om Ali Dessert

Name: Classic Om Ali Dessert
Prep time: 15 min
Cook time: 30 min
Yield: 6-8
Cuisine: Middle Eastern

roubashahin.com.au

This Classic Om Ali Dessert is a rich, creamy treat with croissant and warm milk. Inspired by tradition and perfect for any occasion!

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

6-8

About this recipe

I first made this Classic Om Ali Dessert with a fellow blogger, and the video became a hit! It sparked so many discussions on social media, with people eagerly sharing their family versions of this traditional dessert. Inspired by all the variations, I decided to create a new recipe that brings a fresh twist to this beloved dish.

Om Ali is a creamy, indulgent dessert that’s rich with flavour and tradition. The combination of warm milk, croissants, and a hint of vanilla creates a heavenly treat. If you enjoy Middle Eastern sweets, you’ll love this one! You can also try my other traditional recipes like Halawet Jibn or check out these 13 quick and simple homemade Middle Eastern dessert recipes for more inspiration.

Ingredients

4-5 large butter croissants
1 ½ cups full cream milk
300 ml thickened cream
3 tablespoons sugar
1 vanilla pod
zest of an orange
250 grams double cream
3 tablespoons ground pistachios
Dried Rose Petals

Notes from Rouba

Don’t overbake, as it will dry out. You want it to stay slightly moist.
It may look like the croissants are collapsing when you pour the milk, but they will bounce back during baking.
Puff pastry can be used instead of croissants for a more traditional version.
My version is sweet enough, but if you prefer it sweeter, feel free to add 1-2 more tablespoons of sugar.

I think Um Oli looks stunning served in a white dish. The contrast with the colours of the pistachios and puff pastry is just gorgeous! Plus, this dish is perfect for the oven—easy to bake and even easier to enjoy. Check out some of my recommendations here

Method

Step 1. Prepare the Croissants

Preheat the oven to 170°C.

Start by cutting off the ends of each croissant. Slice the remaining part of each croissant into even slices 1-1½ cm. Arrange the slices on a baking sheet and toast them in the oven for about 3 minutes on each side, until they are lightly golden and crisp.

Step 2. Infuse the Milk

In a saucepan, combine the thickened cream, sugar, vanilla pod, and orange zest. Heat the mixture on low to allow the flavours to infuse. Bring it to a simmer where bubbles just form around the edges of the pan, but do not let it boil. Turn off the heat and remove the vanilla pod.

Step 3. Assemble the Dish

Spread half of the double cream on the base of an ovenproof dish, then sprinkle 2 tablespoons of ground pistachios over the cream. Next, arrange the toasted croissant slices upright, slightly overlapping each other as shown in the photo. Ensure they are packed closely together and standing on their edges, filling the dish evenly. Use any smaller pieces or corners to fill in gaps. This arrangement helps the croissants absorb the milk mixture and creates a beautiful presentation..

Step 4. Add the Milk Mixture

Slowly pour the infused milk mixture over the croissants, making sure to cover about ¾ of the croissants. Pour one cup at a time, allowing the croissants to soak up the liquid evenly.

Step 5. Bake and Serve

Gently dollop the remaining double cream over the croissants. Place the dish in the preheated oven and bake for about 15 minutes, or until the cream is bubbling and the top is golden brown. The dish should remain slightly moist.

Remove from the oven and garnish with extra toasted pistachios. Serve warm and enjoy!