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A crispy, creamy phyllo dessert with custard and light syrup, inspired by Middle Eastern baking.
Print Recipe
Course: Dessert
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 oz phyllo pastry sheets, thawed
  • 1 cup butter, melted
  • 1 cup milk
  • 1 cup heavy cream
  • 0.75 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup water
  • 1 cup granulated sugar (for syrup)
  • 1 tbsp lemon juice
  • 1 tsp rose water or orange blossom water (optional)

Equipment

  • Baking dish
  • mixing bowl
  • saucepan

Method
 

  1. Preheat oven and butter a baking dish.
  2. Scrunch phyllo sheets and place upright in dish.
  3. Pour melted butter evenly over phyllo.
  4. Bake until phyllo is golden and crisp.
  5. Whisk milk, cream, sugar, eggs, and vanilla.
  6. Pour custard over baked phyllo and return to oven.
  7. Bake until custard is set.
  8. Simmer syrup ingredients until sugar dissolves.
  9. Pour syrup over hot cake and let rest before serving.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 18IUVitamin C: 2mgCalcium: 12mgIron: 10mg

Notes

Best enjoyed warm or at room temperature for ideal texture.

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