INGREDIENTS

INSTRUCTIONS

Position racks in top and bottom thirds of oven and preheat to 500F.
Stack 7 pastry sheets on each of 2 large baking sheets. Bake until
top pastry sheets are dry and crisp but not brown, about 45 seconds.
Working quickly, transfer top pastry sheets to another large baking
sheet and cool (pastry may break). Repeat baking and removing top
sheets from each stack every 45 seconds. Reduce oven temperature to
350F.
Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish,
breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons
almonds and 2 tablespoons raisins. Sprinkle remaining almonds and
raisins over pastry. Cover with remaining pastry, breaking into
pieces and pressing to fit into dish. Combine milk, sugar and butter
in heavy medium saucepan. Stir over medium heat until sugar dissolves
and butter melts. Remove pan from heat. Mix in cream and orange
flower water. Pour milk mixture over phyllo (phyllo will shrink as it
absorbs milk mixture). Sprinkle with cinnamon, then pistachios and
reserved almonds and raisins.
Bake until pudding puffs and center is set, about 45 minutes or less
Serve hot.
Serves 8.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 2468 Calories (kcal); 136g Total Fat; (48% calories from
fat); 32g Protein; 299g Carbohydrate; 488mg Cholesterol; 462mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit;
26 1/2 Fat; 13 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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