Flaky • Buttery • Custardy • Addicting
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
For the cake:
- 1 package phyllo dough (16 oz), thawed
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sugar
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
For the syrup:
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
- Optional: 1 teaspoon orange blossom or rose water
Instructions
1. Prep the phyllo
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking pan. Take each sheet of phyllo and scrunch it up accordion-style. Place each scrunched sheet into the pan until the whole pan is filled with crinkled phyllo.
2. Bake the dry phyllo
Pour the melted butter evenly over the crinkled phyllo. Bake for 10 minutes.
3. Make the custard
In a bowl, whisk together sugar, milk, eggs, and vanilla until smooth.
4. Pour & bake again
Remove the pan from the oven. Pour the custard evenly over the phyllo. Return to the oven and bake for 30–35 more minutes until golden and crispy on top.
5. Make the syrup
While it bakes, combine sugar, water, and lemon juice in a small pot. Bring to a boil, then simmer 5 minutes. Add orange blossom/rose water if using. Let it cool.
6. Finish the cake
When the cake is done, pour the cooled syrup over the hot cake. Let it soak in at least 10 minutes before serving.
Serve it with
- Vanilla ice cream
- A dusting of powdered sugar
- Pistachios on top
- A drizzle of honey
Enjoy !!!
