Ingredients
- 1 package phyllo dough 1 pound, thawed
- 8 ounces unsalted butter melted
- 1 cup whole milk
- 2 large eggs
- 2 cups granulated sugar divided
- 2 1/2 teaspoons vanilla extract
- 1 cup water
- 3/4 teaspoon lemon juice
- Powdered sugar for dusting optional
- Chopped pistachios for garnish optional
Instructions
- Preheat oven to 350°F. Unroll thawed phyllo dough and cover with a damp towel to prevent drying.
- Take two sheets of phyllo at a time, crinkle into accordion folds, and place in a greased 9x13-inch baking dish.
- Bake the arranged phyllo in the oven for 10 minutes, then remove and drizzle with the melted butter. Return to oven and bake for another 10 minutes.
- While phyllo bakes, in a medium bowl, whisk together milk, eggs, 1 cup granulated sugar, and vanilla extract.
- Pour the custard mixture evenly over the baked phyllo and bake for 30-35 minutes until set and golden.
- In a saucepan, combine 1 cup water, 1 cup granulated sugar, and lemon juice. Simmer until thickened, about 10 minutes.
- Drizzle the hot syrup over the baked cake. Allow to cool.
- If desired, serve with a dusting of powdered sugar and chopped pistachios sprinkled on top.
