Egyptian filo pudding

Egyptian filo pudding

Mark Roper

For us, pudding heaven is this combination of exotic Middle Eastern ingredients and flavours in a creamy, comforting bread-and-butter-style pudding. It looks exquisite and is unbelievably easy to make – what more could you want?


Quantity Ingredient
50ml rosewater
1 tablespoon orange-blossom water
60g currants
75g dried apricots, finely diced
10 sheets filo pastry
100g unsalted butter, melted
75g flaked almonds
50g unsalted pistachios, shelled and chopped
50g pine nuts
600ml milk
200ml pure cream
120g caster sugar
1 teaspoon ground cinnamon
freshly grated nutmeg
icing sugar


  1. Pour the flower waters over the currants and apricots and leave to soak for an hour.
  2. Preheat the oven to 150°C.
  3. Brush the filo sheets with melted butter and scrunch each one into a little mound. Put them on a baking sheet, brush with a little more butter and cook for 20 minutes until they turn crisp and golden. Remove from the oven.
  4. Turn the oven up to 220°C.
  5. Butter the base of a 30 cm x 18 cm pie dish and crumble in enough of the filo to cover the bottom. Drain off any excess liquid from the soaked fruit. Sprinkle the fruit and nuts over the pastry and then add another layer of pastry. Continue until all the pastry, fruit and nuts have been used up.
  6. Put the milk, cream and sugar into a saucepan and bring to the boil. Pour it over the pastry and sprinkle with cinnamon and nutmeg. Place the dish in the centre of the oven for 10–15 minutes until the pudding puffs up a little, and the pastry turns a glorious golden brown. The tips and edges will be a darker brown, but make sure they don’t actually burn. Dust with nutmeg and icing sugar and serve with chilled pouring cream.
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