Om Ali

Method

1. 1 Bake the puff pastry crust at 200°C for 15 minutes until puffed up and crispy, then crumble it into pieces.
2. 2 Heat the fresh milk with sugar and cinnamon for 8 minutes, stirring until completely dissolved.
3. 3 Mix the cookie crumbs with raisins, almonds, pistachios, and shredded coconut, then spread it on a baking tray.
4. 4 Pour hot milk over the cake until it's completely covered, press gently to allow the milk to soak in evenly, and let it sit for 5 minutes.
5. 5 Spread whipped cream on top, bake at 200°C for 15 minutes until the surface is golden brown and slightly crispy.
6. 6 Serve hot in a tray, sprinkle with crushed pistachios.

With an appliance

• Air fryer 35 min

  Replace steps 1 and 5: spray the tray with oil, crisp the crust at 215 degrees for 9 minutes, then after pouring milk over the top, bake at 215 degrees for 9 minutes, rotating the tray between each turn; reduce by 12 minutes, large trays must be divided into portions.