🥄 Step-by-Step Instructions (Very Detailed!)

Step 1: Prepare the Phyllo

1. 1. Remove the phyllo pastry from the packaging and unroll it gently on a clean counter.

1. 1. Using your hands, tear the phyllo sheets into small pieces — about the size of confetti or postage stamps. This doesn’t have to be perfect.

1. 1. Spread the torn pieces onto clean kitchen towels or large baking sheets.

1. 1. Let the pieces air dry for 30–45 minutes, tossing them occasionally to make sure they’re drying evenly. You want them dry, slightly crisp, and not sticky.

Why? Drying the phyllo allows it to absorb the custard mixture later without becoming gummy.

Step 2: Make the Orange Syrup

1. 1. In a medium saucepan, combine the sugar, water, orange juice, and orange zest.

1. 1. Place the pan over medium-high heat and bring the mixture to a boil.

1. 1. Once boiling, reduce heat to medium and let it simmer gently for 6–8 minutes. It should reduce slightly and become syrupy.

1. 1. Remove from heat. If using a cinnamon stick or orange blossom water, add now.

1. 1. Let the syrup cool completely to room temperature while you make the cake.

Important: Cool syrup + hot cake = perfect absorption. Never reverse the temps.

Step 3: Make the Cake Batter

1. 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish with oil or butter.

1. 1. In a large mixing bowl, crack in the eggs and add the sugar.

1. 1. Using a hand whisk or electric mixer, beat until the mixture is pale, thickened, and slightly frothy — about 2–3 minutes.

1. 1. Add the Greek yogurt, orange zest, oil, vanilla extract, and baking powder. Whisk until everything is well blended and smooth.

1. 1. Begin folding in the dried phyllo pieces, a handful at a time. Use a spatula to stir and coat the phyllo with the batter.

1. 1. Continue folding gently until all phyllo is added and evenly distributed throughout the mixture.

Don’t overmix. You want the batter combined, but not soupy or mushy.

Step 4: Bake the Cake

1. 1. Pour the batter into the prepared baking dish.

1. 1. Use a spatula to gently spread it into an even layer.

1. 1. Place the pan in the center rack of your oven and bake for 35–40 minutes, or until:

      • • The top is golden brown
      • • The center is set and springs back when touched
      • • A toothpick inserted into the middle comes out clean

1. 1. Once out of the oven, immediately pour the cool syrup slowly and evenly over the entire surface of the hot cake.

It will sizzle and bubble as it absorbs — this is normal and delicious.

5. 5. Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 2 hours before serving. Overnight is even better!