Desserts

Lazy easy cakeee..:

1. my mom used to make this recipe all the time and we used to help her with breaking the buscuit .. its fun and easy and children love it .. u need :

   1 cup cream frech .

   1 stick of butter .

   1 cup of suger .

   1/4 tsp of salt... .

   3 Tbs of powderd milk .

   6Tbs of unsweetend powderd milk .

   
   

   1st u need to breal the buscuit in to small picses and then set a side .

   2. heat the cassarol and put the butter and let ot melt without burn it .

   3. ad the suger , salt and stir .

   4.add the cream frech and stir.

   5. add the milk and choclate ammount .

   6. keep stirring untill all combine and then turn off the heat and add the buscuit amount ..

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1. Vanillacup cake with butter cream frosting

   

   
   

   it moist ,fluffy buttry ,amelt-in-your-mouth ,ny body can do it .. u need :

   1½ cups all-purpose flour

   1 cup granulated sugar

   1½ teaspoons baking powder

   ½ teaspoon table salt

   
   

   ... 8 tablespoons unsalted butter (1 stick), room temperature

   ½ cup sour cream or 1/2 cup of plain youghert plus 1/2 tsp baking soda.

   1 large egg , room temperature

   2 large egg yolks , room temperature

   1½ teaspoons vanilla extract

   
   

   for the frosting :

   1 cup unsalted butter, at room temperature.

   2½ cups powdered sugar

   1 tablespoon vanilla extract.

   
   

   1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

   
   

   2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

   
   

   3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

   
   

   for the frosting :

   actully i tried several icing recipes and this one two recipes i prefer to use on cup cakes ,after reading some cooking pages and books put 3 to 4 cup of suger for the same amount of butter but me and my husband found it very sweet hen i did try them.. so i reduced the amount of suger and turned out great ..

   1. whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

   
   

   2. add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

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biscuits 

Ingredients:

500 ml milk Using silicone measuring cups

1 cup whipping cream Using silicone measuring cups

... 2 tablespoons corn flour using 5 measuring spoon

1 cup sugar using silicone measuring cups

1cup of Nescafe Using silicone measuring cups

400 gm savoir biscuits using electronic scale

Pinch of cacao

Directions:

For cream filling

Add milk in casserole 2handles favola Teflon Xtra 20 cm with sugar with stirring using kitchen spatula 24 cm , then add corn flour and leave it till it thicken , then mix it with whipping cream using s/s whisk – super steel in a s/s mixing bowl 24 cm.

In silicone plum cake mould 24 cm add biscuits and pinch it with Nescafe , then add a layer of cream , then a layer of biscuits , then a layer of cream finally spread over it cacao using s/s sugar sifter.

Duration: 10 min

Person: 6

Serve: hot

Budget: low

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Almonds Basbosa Recipe - How to Make Almonds Basbosa

Kunafa Nabulsiah Bil-Kishta Recipe

Photo: Kunafa Nabulsiah Bil-Kishta Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Nabulsiah Bil-Kishta Recipe. Enjoy the Arabic Cuisine and  learn how to make Kunafa Nabulsiah Bil-Kishta. 

Cuisine: Oriental
Serves: 8 persons
Difficulty: Easy
Cost Cost: Cheap

Preparation time :     25 minutes
Cooking time :     30 minutes

Ingredients

½ teaspoon orange color powder
4 tablespoons ghee
200 g othmaliye dough, cut into short strips
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups water or 500 ml
½ cup corn flour or 60 g
2 cups sugar syrup

Preparation
Grease the sides and the bottom of a round 25cm shallow baking tin with orange color powder and 2 table spoon of the ghee together (reserve 2 tablespoons of ghee). Put the othmaliye dough over the tray. Melt the remaining ghee in a small sauce pan and sprinkle over the dough. Press the dough by pressing it down with a pot filled with water for 1 hour minimum in room temperature. Remove the pot and bake the othmaliye tray in a 150˚C preheated oven for 20 minutes or until the dough becomes dry. Remove from oven and set aside.

Mix in a sauce pan the NESTLÉ® Sweetened Condensed Milk , water and cornflour. Bring to boil with constant stirring until it thickens.

Pour the NESTLÉ® Sweetened Condensed Milk mixture over the prepared othmaliye and flatten evenly.

Allow Kunafa to rest for 5 minutes before overturning it to a suitable dish.

Slice, garnish with crushed pistachio and serve hot with sugar syrup. 

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Kunafa Bil-Jibn Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Bil-Jibn Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Kunafa Bil-Jibn.  
 
Preparation time : 4 hours
Cooking time : 35 minutes

Ingredients
1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup

Preparation
Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.
In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.
Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).
Remove the dough from the oven and set aside to cool to a room temperature.
Blend the dough in a blender until its smooth then sift using a rough sieve.
Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.
Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).
Pour the melted cheese to flatten evenly all over the cooked kunafa dough.
Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.
Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.
Serving tips : Garnish with pistachio and serve with kunafa kaak. 

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Yellow coconut dessert recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Yellow coconut dessert  Recipe. Enjoy the Arabic Cuisine and  learn how to make Yellow coconut dessert.
Ingredients

For the dessert:-
1 cup water
2 cups sugar
1 tablespoon lemon juice
1 cinnamon bark
2 entire cloves
1 teaspoon rose water

For the coconut dessert:-
1 teaspoon saffron
1 teaspoon hot water
11 egg yolks
11/3 cup sugar
3 cups fine coconut powder
1 teaspoon grounded cardamom
Vanilla
Hazelnut and pistachio for garnishing

Method

For the syrup:-
- In sauce pan over a medium heat combine the water and sugar, let it come to a boil.
- Add the rest of the ingredients, (take off the fuzz).
- Leave over the heat for 10 minutes or until thickened a little, to be used warm.
For the coconut dessert:-
- Preheat the oven to 180 C.
- Blend the saffron in hot water.
- Using an electric mixer, beat the egg yolks, and then add the saffron and sugar, continue beating until well combined. - Add the coconuts, cardamom, and vanilla, stir constantly until well combined.
- Transfer the mixture into a pastry bag, forming a walnut sized small balls, arrange in an oven tin.
- Garnish the balls by slightly pressing in the hazelnut or pistachio.
- Bake for 10-12 minutes.
- Drizzle with syrup while hot

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Sesame Cookies (Barazek) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sesame Cookies (Barazek) Recipe. Enjoy the Arabic Cuisine and  learn how to make Sesame Cookies (Barazek).    

Ingredients

1 cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
3 tablespoon pistachios, chopped
1 egg white
3 tablespoon sesame
Method

- Preheat oven to (180 – 350) degrees.
- Cream butter and sugar with electric mixer until light and fluffy.
- Add egg and vanilla, continue beating.
- Mix flour, salt and baking powder.
- Stir flour mixture gradually into butter mixture alternating with milk.
- Knead dough on lightly floured surface, divide into two.
- Roll each piece out into a circle, cut into rounds.
- Place a small amount of pistachios on a cookie sheet, top with the dough rounds and press lightly.
- Beat the egg white, and then brush the top of the cookies.
- Sprinkle with sesame.
- Bake for about 15 minutes or until golden

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Coffee Butter Buns recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Coffee Butter Buns Recipe. Enjoy the Arabic Cuisine and  learn how to make Coffee Butter Buns.   
Ingredients

For the coffee butter
1 cup butter, room temperature
1 1/2  cup powdered sugar
3 eggs, beaten
2 Tablespoon instant coffee dissolved in 1 tablespoon water
1/4  teaspoon ground cinnamon
1 2/3  all-purpose flour
For the dough
3 2/3  cup all-purpose flour
2 1/2  Tablespoon milk powder
1/3  cup sugar
1 teaspoon salt
2/3  Tablespoon yeast
1 egg, beaten
1 1/8  cup water
1/4 cup butter,room temperature
Method
For the coffee butter
- Cream butter with sugar using an electric mixer until light and fluffy.
- Gradually beat in eggs. Add coffee, while beating constantly.
- Sift the flour, add gradually, continue beating until well combined. Refrigerate for 20 minutes.

For the dough
- Mix flour, milk powder, sugar and salt using an electric mixer on low speed for 1 minute.
- Add yeast, eggs and water. Kneadon medium speed for 8 minutes.
- Add butter, kneading for 5 more minutes until soft, elastic dough is formed.
- Shape into a ball, divide into equal portions (around 55 gm.each ) ,shape into balls. Cover and rest for 10minutes.
- Poke the ball in the middle, fill it with a 10 gm butter pieces. Mold dough over filling and press seams to seal. Roll into balls.
- Arrange stuffed balls on a baking tray, cover and let rise for 45 minutes or until doubled in size.
- Preheat oven to 200 Celsius degrees.
- Put the coffee butter cream in a small piping bag, pipe in concentric circle pattern onto the buns.
- Bake for 12-15 minutes or until golden brown.
- Serve warm.
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Chocolate Peanut Butter Balls

1 cup peanut butter (I used natural, chunky)

1 cup powdered sugar

1 cup Rice Krispies

1 tbsp. butter

1/2 cup chopped nuts (optional if you use chunky PB)

170 g dark chocolate

170 g milk chocolate

Cream together butter, powdered sugar, and peanut butter until smooth. Add Rice Krispies and nuts. Roll into small balls. 

Melt together the two types of chocolate in the microwave, removing every 20-30 seconds to stir. 

Dip peanut butter balls in the chocolate mixture. Use a slotted spoon or fork to remove the balls and place them in a baking dish lined with wax paper. Chill in the refrigerator until the chocolate hardens. Serve immediately or keep refrigerated in an air-tight container

Orange cupcakes recipe

Makes 12

Ingredients

1 quantity classic cupcake recipe (see related recipes)
2 oranges, rind grated, juiced
2 1/2 cups pure icing sugar, sifted
1 orange, rind grated, juiced
12 Jaffa sweets

Method

1. Follow step 1 of classic cupcake recipe.

2. Follow step 2, reducing milk to 1/4 cup and adding orange rind and 1/2 cup of orange juice.

3. Bake cupcakes following step 3.

4. Make icing: Mix together icing sugar, orange rind and 1/4 cup of orange juice until smooth and well combined. Spoon over cupcakes. Top each with 1 Jaffa. Allow to set before serving

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Chocolate Fruit Cake Recipe

Total Time: 3 hr 30 min
Prep 30 min
Inactive 1 hr 0 min
Cook 2 hr 0 min

Yield: 1 (8 by 3 1/2-inch) cake

Level: Intermediate

Ingredients

12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For decoration:

1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars

Directions

Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

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Gelly - Castard Cake

biscootti layer : 

1 packet digestive biscotti ( light ) 

pinch of cinnamon 

... 50g melted butter 

for catard layer : 

6 tbs of castard 

1 litre of milk 

6 tbs of sugar 

for gelly layer : 

1 packet gelly ( i ised strawberry ) 

2 cups of boiled water 

fruits for deco ( i used banana ) 

blend digestive with melted butter and cinnamon in mixer .. make a layer in ur mould .

melt the castard in some milk . and add it to the rest of milk , add sugar and boil til becoming thik .

pour on the top of the biscotti ... let cool one hour .

boil the gelly with water ... let cool 

pour on the top of the castard carefully ... let cool in the fridge overnight .

decorate with fruit ... 

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Saffron & Cardamon Mehalabeya (Milk Budding)

Ingredients

750 gm whole fat milk
500 ml cream
4 tbsp corn starch
200 gm sugar
2 pieces of cardamon
3 cloves
A good pinch of saffron
2 cinnamon sticks
1/2 tsp vanilla essence
2 large pieces of orange peals


Directions

Mix all ingredients and stir very well to resolve the sugar and starch before heating. Once all is resolved move to heat and whisk constantly. It will start thickening up bit by bit until it reaches a boil. Turn to a very low heat and cook for two more minutes. Remove from heat, poor through a fine strainer and let it cool just a bit. Start poring into your serving dishes and leave them aside to cool completely. Leave it in the fridge for about 2 hours and then cover the top with pistachios before serving
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Othmaliye Bil-Kishta and Strawberry Recipe

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

250 g othmaliye dough, readymade
½ cup ghee or 125 ml, melted
For the filling:
1 tin NESTLÉ® Cream or 170 g
2 cups milk or 500 ml
1/3 cup corn flour or 40 g
1 tablespoon blossom water
1 cup strawberries or 200 g, cut into slices
1 cup sugar syrup or 250 ml
Preparation

Cover the bottom of a round 25cm baking tin with half the quantity of othmaliye dough. Pour ½ quantity of melted ghee over the dough (reserve the remaining half of melted ghee) and bake in a 200˚C preheated oven for 35-40 minutes or until dough is golden brown in color. Remove from the oven and carefully take the crusted dough out and place it on a flat platter.
In the same baking tin, cover the bottom with the rest of the dough and pour the remaining melted ghee and bake again in the oven in the same way. Remove and place on a separate flat platter.
Meanwhile, add NESTLÉ® Cream , milk and corn flour to a large saucepan, bring to boil with constant stirring then simmer for 1-2 minutes or until sauce thickens. Remove from heat and stir with orange blossom water. Allow to cool at room temperature. (Cover with cling film to avoid the top drying up).
Stir the cooled cream well until very smooth. Spread the cream mixture over the first part of the baked dough. Arrange sliced strawberries on top of the cream then place the second part of the baked dough on top.
Slice and serve with the sugar syrup.
Serving tips : Decorate the top with clicks of whipped cream, crushed pistachio and strawberries
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Chocolate cake

Components
To paste the cake:
2 cups or 500 ml of water
3 cups or 600 g caster sugar
1 ¼ cups or 250 g of butter
1 / 3 cup or 35 g of cocoa powder
1 teaspoon soda Picking
3 cups or 420 g self-rising white flour
4 eggs
The chocolate topping:
1 box or 397 g of Nestle Sweetened Condensed Milk
2 cups or 300 g of dark chocolate, cut into pieces (70% of the cocoa nibs)
½ cup or 125 g whipping cream

How to prepare
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Water mixes with the sugar, butter, cocoa and soda Picking in a medium pan, and stir over the fire and boil and then simmer on low heat and without cover for 5 minutes. Pour the mixture in a large bowl and put in place until it be cool

Add the flour and eggs to the mix and mix ingredients together in a bowl and electric mixer until the mixture becomes flexible and fade color.

Painted a deep baking dish measuring 26 cm × 33 cm with oil or melted butter and cover with paper and then baking the mixture is poured in it. Put the cake in a preheated oven at 180 degrees Celsius for a period ranging between 45 and 50 minutes, or until the dough is much volatility and then the cake and set aside to cool.

Combine Nestle sweetened condensed milk with chocolate powder and cream to whip in a bowl over hot water and stir until chocolate melts and leaves the mix at room temperature until cool.

Soaking the chocolate topping on the cake chilled, then cut and progress
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Chocolate Ice Cream Recipe

Ingredients:
- 150g of dark chocolate
- 500ml whipping cream
- 100g of biscuit
- 2 teaspoons of Nescafe
- 1 / 2 teaspoon cinnamon
- 1 teaspoon sugar
Preparation
- In a saucepan bring 200ml whipping cream, add sugar powder, Nescafe, cinnamon and bring to a boil, remove from heat and add chocolate, cut into small pieces, mix until a cream .
- Pour remaining cream in a bowl and place it in the ice, beat with an electric mixer, changing speed from slowest to fastest gradually until the cream into whipped cream.
- Gently fold chocolate cream with whipped cream until blended.
- Line a cake pan with plastic wrap and rotate a layer of cream and a layer of biscuits cut into pieces and finish with a layer of cream, place in freezer until time to serve
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Pistachio Dates Truffles

Ingredients

1½ cups date paste or 300 g
2½ cups ground almonds or 250 g
1 tin NESTLÉ® Cream or 170 g
1 cup ground pistachio nuts or 100 g

Preparation

In a large bowl, add and combine dates paste, ground almond and NESTLÉ® Cream .

Mix all ingredients well until a soft dough forms. Cover and place the mixture in the fridge for 1 hour or to set. Roll the mixture into small balls.

Roll the balls in the ground pistachio and serve.
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Awamat

Ingredients:

8 cups pastry flour
1 qt. yogurt

1/2 tsp. soda
1 1/2 cups olive oil
Sugar syrup

Preparation:

Sift flour and mix with yogurt and soda. Knead well together. Heat olive oil until almost smoking. Drop dough by the teaspoonful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat.
Drain on absorbent paper. When all are fried, dip a few at a time in thin syrup. Serve it hot or cold
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Basbousa

Ingredient of paste
1 cup of Semolina
1/3 cup of water added to 2/3 cup of Yogurt
2 tbls butter non salted
1/3 cup of sugar
1 tbls Tahini
amount of Almond
2 tbls of syrup former preparation
Ingredient of Syrup:
2 cup of sugar
1 cup of water
1 tea spoon of lemon juice
1 stick of cinnamon
Preparation:
First of all prepare the syrup. combine the sugar and water and cinnamon, stir in the same direction and put it on medium fire. and stop stir.
when the mixture start boiling, add 1 t.sp of lemon juice.
let the syrup boil for 7 minutes and remove it from the fire then leave it cold.
Scened the paste. combine in a big bowl Semolina, sugar, butter, yogurt and 2 tbls of syrup to give Basbousa golden color.
Mix ingredients together and let it for 30 minutes with plastic cover
brush tray by Tahini, pour the mixture in the tray. rate the surface of mixture and by use sharp knife shape the mixture to squares and arrange the Almond.
put tray in per oven on 475 F for 30 minutes or until become golden.
Add the syrup immediately to Basbousa after gets out the oven.
turn off the oven and returned the tray to oven until the paste drinks the syrup.
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Baklava Roll-Ups Recipe

Total Time: 45 min
Prep 20 min
Cook 25 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients

Butter-flavored cooking spray
1/4 cup raw almonds
1/2 cup pistachios
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/4 cup honey, divided
12 sheets phyllo dough

Directions

Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.

Drizzle with 2 tablespoons honey.

Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.

Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.
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Umm Ali

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.
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