Broken Phyllo Baklava Cake

Ingredients

• 16 oz Frozen phyllo dough (Thawed according to package directions; torn or broken into bite-size pieces)
• 8 oz Unsalted butter (Melted, plus more for greasing the pan)
• 2 cup Plain whole-milk Greek yogurt (At room temperature)
• 6 Large eggs (At room temperature)
• 1 cup Granulated sugar (For the cake)
• 2 tsp Baking powder
• 1 tsp Ground cinnamon (For the cake)
• 0.25 tsp Ground cloves
• 2 tbsp Orange zest (Finely grated)
• 2 tsp Vanilla extract
• 1.5 cup Water (For the syrup)
• 2 cup Granulated sugar (For the syrup)
• 0.5 cup Honey (For the syrup)
• 0.5 cup Orange juice (For the syrup)
• 2 tbsp Lemon juice (For the syrup)
• 2 Orange peel (Wide strips, for the syrup)
• 1 cup Heavy cream (Cold; optional yogurt whipped cream)
• 0.25 cup Plain whole-milk Greek yogurt (Cold; optional yogurt whipped cream)
• 1.5 tbsp White sugar (For optional yogurt whipped cream)

Steps

1. 1

   Thaw the phyllo dough completely according to the package directions. Heat the oven to 350°F (180°C). Generously butter a 13-by-9-inch baking pan that is at least 2 inches deep.

2. 2

   Unroll the phyllo and tear the sheets into small, irregular bite-size pieces. Spread the pieces on a large baking sheet and leave them uncovered for about 30 minutes, turning occasionally, so they dry slightly without becoming brittle.

3. 3

   Melt the butter and let it cool slightly. Add the Greek yogurt, eggs, sugar, baking powder, cinnamon, cloves, orange zest and vanilla to a large bowl. Whisk until smooth and evenly combined.

4. 4

   Add the broken phyllo to the yogurt mixture. Fold thoroughly with a spatula until every piece is coated and no large dry clumps remain.

5. 5

   Transfer the mixture to the prepared pan and spread it into an even layer. Bake for 40 to 45 minutes, until the cake is puffed and deeply golden and the center feels set when lightly pressed.

6. 6

   While the cake bakes, make the syrup. Combine the water, sugar, honey, orange juice, lemon juice and orange-peel strips in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.

7. 7

   Reduce the heat and simmer the syrup for about 5 minutes, until clear and slightly thickened. Remove from the heat and discard the orange peel.

8. 8

   Remove the cake from the oven and immediately pour about half of the hot syrup evenly over the hot cake. Wait several minutes for it to begin absorbing, then pour on the remaining syrup. The syrup may temporarily flood the pan; it will be absorbed as the cake cools.

9. 9

   Cool the cake completely in the pan, allowing at least 1 hour for the syrup to absorb and the crumb to set. Cut into squares or rectangles and serve at room temperature.

10. 10

    For the optional topping, combine the cold heavy cream, cold Greek yogurt and white sugar in a bowl. Whip until soft peaks form, then spoon over individual portions.

Notes

Use a pan at least 2 inches deep; a shallower pan may overflow when the syrup is added. Do not let the cake cool before pouring on the syrup. The cake can be made one day ahead and held at room temperature. Refrigerate leftovers for up to 4 days.

Nutrition per serving

• dessert
• Greek
• baked
• phyllo
• baklava-inspired
• make-ahead
• vegetarian