GET:

Pan

Bowl

Whisk

Spoons

Butter knife

SET:

Butter (salted) 225gms

Phyllo sheets 1 box

Oil spray (optional)

For Custard Mixture:

Eggs 2 large

Sugar 200gms (1 cup)

Vanilla extract 1.5 tsp

Cinnamon powder 1 tsp

Milk 150 ml (1 cup)

For Sugar syrup:

Sugar 200gms (1 cup)

Water 200ml (1.25cups)

Cardamoms 2-3 (optional)

Rose water 1 tbsp (optional)

For Garnishing:

Crushed nuts of choice

GO:

Pre-heat oven at 180 degrees.

Spray the baking pan with oil

Fold a sheet of phyllo pastry like a scrunchie and place it in a corner of the pan

Repeat scrunching and putting the phyllo sheets until you reach the other side of pan

Place the sheet pan in oven for about 10mins

Melt butter (in microwave or stove)

Take out the pan after 10 mins from oven and pour melted butter on top of it evenly.

Put the pan back in oven for 10mins.

Now prepare the custard mixture by mixing all the ingredients stated above thoroughly.

Take out pan from oven and lastly pour the custard mixture evenly over it.

Place the pan back in oven for one last time, this time for 15mins or until golden brown.

While the pan is in the oven, prepare sugar syrup simultaneously by heating all the ingredients of sugar syrup stated above in a saucepan except for rose water on high heat.

Keep cooking until the syrup thickens a bit. Remove from heat.

Finish it off by adding rose water.

Allow the phyllo sheet baked pan to cool down a bit then pour the prepared sugar syrup onto it.

Garnish with your favorite crushed nuts.

Serve warm or cold, however you like.

My Two Cents:

– handle the sheets with extra care but don’t worry if they tear.

– you can use 2-3 sheets together to fold but single sheet would result in crispier cake.

– you can brush a little melted butter on the pan instead of using oil spray.

– don’t overcrowd the pan with sheets, let there be some room for air.

– vanilla essence and extract both are different. Essence has got some alcohol.

– pour the sugar syrup while the phyllo sheets are still a bit warm but not too hot.

– let the sugar syrup sit in for a while before serving.