Turrab al Mulook (Angel's Dirt)

recipe by Hanan Kuba

This is another delicious and simple recipe given to me by the lovely and talented Hanan Kuba.  It's one of those desserts that gets better the longer it sits and everyone seems to love.  The biscuits become soft and the delicate layers set-up beautifully.  

Ingredients

1 can crushed pineapple, in juice (reserve juice)

1 pound cream cheese, at room temperature

1 stick unsalted butter, at room temperature

½ cup sugar

1 can sweetened condensed milk

1 pound tea biscuits (about 2 sleeves) reserve some for garnish

3 tablespoons ground pistachios

Using a strainer, drain pineapple over a medium bowl, squeezing out as much liquid as possible. Reserve liquid and set aside drained pineapple. In a large bowl, beat butter, cream cheese and sugar until well combined using an electric or stand mixer. Beat in condensed milk until smooth. Fold in drained pineapple.

Dip each biscuit in pineapple juice briefly and line the bottom of a 13 by 9 by 2-inch dish (like you would a tiramisu). Pour 1/3 of cream mixture evenly over top. Dip and place another layer of biscuits over top. Spread another 1/3 of cream mixture. Repeat another layer of dipped biscuits. Smooth remaining cream mixture on top. Crush and sprinkle remaining biscuits over cream. Sprinkle ground pistachios over top to garnish. Refrigerate at least 4 hours, but overnight is best.  Serve cold or at room temperature and enjoy!

Seriously, how could this group of ingredients go wrong?

I use crushed pineapples in juice, but if you only have diced or pineapple rings you can chop them up instead.

Drain one can (20 oz) of crushed pineapples over a medium bowl.  Press out as much of the liquid as possible.

Reserve liquid for later use.

Throw the softened cream cheese and butter into a mixing bowl.

Beat together with the paddle attachment or by using a hand mixer, until light and fluffy.

Gradually add sugar while the mixer is running, until incorporated.

The mixture will be thick and yummy.

As if that wasn't good enough, add 1 can of sweetened condensed milk.

Mix it all up, scraping down the sides to make sure it is all incorporated well.

Turn the mixer off and fold in the drained, crushed pineapple.

It may look a little runny, but its perfect.

Dip each biscuit in the reserved pineapple juice for a second or two and place in a baking dish.

Make sure the whole dish is covered with the biscuits.  You may have to break some biscuits in half to cover any gaps.

Pour 1/3 of the cream mixture over the biscuits and smooth out evenly.

Get back to dipping.

Cover the cream mixture with the dipped biscuits.

Here are some halfsies I had to use to cover the sides.

Cover that layer with 1/3 of the remaining cream mixture.

Follow with another layer of dipped biscuits.

Use the remaining cream mixture to cover those biscuits.

In a bag or in a food processor, chop up about 10-12 of the tea biscuits.

I like to leave them a bit chunky, thats why I do it by hand.

Sprinkle the crumbled biscuits over the cream layer.

Cover the top entirely with the crumbs.

Sprinkle some ground pistachios over the biscuit crumbs for garnish and to add a little added nuttiness.  Cover and refrigerate overnight.  Serve cold or at room temperature.  Enjoy!