[Barbara]

I discovered this dessert when I had some left over phyllo pastry. It is adapted from the Claudia Roden Middle Eastern Cookbook. For me it was one of those exciting moments in my food education. The taste is sensational, it is so easy to make and it uses left overs. I have posted a photo on my own blog
http://winosandfoodies.typepad.com/my_weblog/2007/06/om_ali.html

but here is the recipe.
5 - 6 sheets fila pastry ( about 90g/3 oz)
120g (4oz) raisins or sultanas
120g (4oz) freshly shelled and chopped walnuts
1 litre (1 3/4 UK pints) milk
300 ml (1/2 UK pint) double cream
90 gr (3oz) sugar
1 teaspoon cinnamon

Preheat oven to 150C (300F) degrees

Spread the fila sheets loosely on a n oven tray. and bake for 15 minutes or until crisp and brown. Remove from the oven and increase oven temperature to 240C (474F) degrees.

Crumple fila into a baking dish, sprinkling sultanas and nuts in between layers. Here is how it will look before adding the milk.
In a saucepan on the top of the stove bring the milk , cream and sugar to the boil. Pour over the pastry. Sprinkle with cinnamon.

Place dish in oven for 20 minutes or until the top is browned.

Serve hot.

I have also made it with dried apricots. You could use any combination of dried fruits and nuts.
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Barbara