11 oz. sheet of puff pastry
¾ cup golden raisins
⅓ cup pine nuts, toasted
⅓ cup whole almonds, toasted and roughly chopped
⅛ cup raw pistachios, toasted and roughly chopped
3¼ cups (750 ml) whole milk
1 cup heavy cream
⅓ cup golden superfine or caster sugar
1 tsp. rose water
1 tsp. ground cinnamon
Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
Bake for 22–25 minutes, until golden and bubbling. Serve warm.