Lemon Phyllo Cake Topped with Greek Yogurt

  • Difficulty: Medium
  • one hour and 45 minutes
  • 8 servings
Lemon Phyllo Cake Topped with Greek Yogurt

Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.

Ingredients


For the cake:

8 phyllo sheets
4 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup greek yogurt
½ tablespoon baking powder
1 cup sugar
1 tablespoon butter

For the syrup:

1 cinnamon stick
2 tablespoons of lemon zest
2 tablespoons of lemon juice
greek yogurt for serving
lemon zest for garnishing
fresh mint for garnishing

Steps

  1. For the cake:

    Fill a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with phyllo sheets. Bake for 30 minutes at 340⁰F/170⁰C.

  2. Remove from oven. Crush the baked phyllo using the hands. Set aside.
  3. Add the eggs, lemon zest, lemon juice, Greek yogurt, and baking powder to a bowl. Whisk until even.
  4. Add the sugar and whisk until smooth. Add the crumbled phyllo and mix.
  5. Coat the interior of a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with the butter. Add the crumbled phyllo mixture, spread it evenly, then let it sit for 30 minutes.
  6. For the syrup:

    Add some lemon zest and lemon juice into the pot where you have the water-sugar-cinnamon mixture. Mix.

  7. Pour the syrup over the phyllo casserole using a ladle. Press gently and wait until it is absorbed. Let it sit for 30 minutes.
  8. Portion and serve with yogurt. Optionally, you can garnish with lemon zest and mint.

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