It really looks like something between mpougatsa and galaktompoureko! Mpougatsa would have powder sugar and cinnamon on top. There’s a cheese pie with a similar style of messy/less structured use of the phyllo called patsabouropita. It’s such a weird special warm feeling to hear Greek words used as is, when in the past I felt like I had to find a counterpart in English. Much love from greece!
It reminded me of something my mom makes. If you search the web for "σουλτάνα γλυκό" you'll see this "crinkle cake" appears to be a variation of that recipe.
The syrup formula is 2:1 sugar to water. Once it starts boiling, you add few drops of fresh lemon juice. Done. It lives forever in the fridge. If u don’t follow this step the syrup will caramelize.
There is simple syrup 1:1 and rich simple syrup 2:1. Rich simple syrup is used a lot in cocktails. Adding lemon juice to it makes invert syrup like Lyle's Golden Syrup.
I think it would be great if you made the sugar syrup with rose or orange flower water to add another layer of flavor. A sprinkle of pistachios on top would be great too and pay homage to baklava.
My earliest memory of my paternal grandmother is watching her stretch an enormous sheet of pastry dough for apple strudel over her kitchen table like a tablecloth. The patience! RIP, Grandma.
Hi Amy! Big fan and Greek in heritage here. This recipe resembles a lot of desserts we make in Greece and I think you would love it with some cinnamon too! We either dust some on top of such desserts or add a couple of sticks in the syrup while boiling. :)
@@SweetHopeCookies They are sold in every bakery in Greece and people have them for breakfast! The savoury ones are delicious too especially the ones with spinach and feta cheese :)
I wonder how this would be with a layer of sweetened cream cheese with a little vanilla added spear thinly on each sheet of phyllo dough before you accordion it-or maybe a less messy version, a layer of the cream cheese, sugar, vanilla, heavy cream and eggs whipped together and poured over instead of the custard. I could even see it topped with fresh strawberries and lightly sweetened fresh whipped cream! Seems versatile, would love to see different trial recipes using this as the base!
Oh Emmy, you, your channel and especially the audience you’ve cultivated are SO REFRESHING!! I just love watching you, being inspired by you but more than anything else I love reading through your comments and having my faith continuously renewed in humanity :) It’s so rare to find any nastiness over on your channel! I so deeply appreciate how fantastically lighthearted AND educational this little world you’ve created is 🙏🏻🙏🏻🙏🏻
I'm greek and this does indeed look like a quick/lazy version of galaktobureko. Based on that resemblance, I'd tweak it by adding a little bit of orange zest between the crinkles and replacing part of the syrup (like, half of it) with honey - especially if I could get my hands on some good thyme honey, which has a very distinctive smell. Also, topping the whole thing off with cinammon sounds like a good idea. BTW if you liked this, you could also give galatopita (aka greek custard pie) a chance, which is also a relatively easy recipe that resembles galaktobureko.
*GALAKTOBOUREKO* ...... YES! Make that next, please! Actually, I like the one made with finely-shredded phyllo.... called 'kataifi' or 'kadaifi'. So good.....
For many years I helped with the baking for our church’s Greek Festival. We made a syrup to pour over the desserts (baklava, galaktoboureko, etc). In addition to sugar and water we include cinnamon, and honey. We finish with some Grand Marnier. I learned it from one of the Yia Yia who owned a local restaurant and there was no written recipe for it. It was all by taste! I bet this cake would be delicious with that syrup!
This looks yummy! When I make simple syrup for my Turkish desserts I always put 1 clove in the syrup sometimes I put a teaspoon of lemon juice. But the choice gives a light flavor that most people can't quite place. Super yummy.
When you added the custard, sprinkle the top with slivered almonds or chopped hazelnuts and dried fruit. Also, instead of water, make your sugar syrup with a nice sparkling wine, a nutty liqueur like amaretto. Dust with powdered sugar.
It makes my heart so happy that you always do the research to find out what these dishes are based on or what cultural dishes they resemble. This is why I love your channel and I’ve been watching you for so long. You restore my faith in people on social media.
We have been making these for ever without the sugar syrup. It's an easy form of bougatsa. We dust it with icing/ powdered sugar when baked. Delicious 😋
Another yummy video, Emmy. Thanks. Your mention of baklava, followed by the mention of custard, reminded me of a recipe I found in a newspaper and tried only once: baklava-topped cheesecake. You should check it out and give it a try. Like you, I used store-bought Philo dough, but I made the cheesecake by scratch.
Perfect timing for me to eat dinner and watch Emmy! Yay!😄❤ Also since you talked about it, have you made baklava on the channel before? I'd love to see you make it!
It looks like a sweet Horefti pita (Χορευτή) called like that because when you apply the layer of dough on the pie you move it back and forth to crinkle it and it looks like you're dancing, the Greek word Χορευτή coming from χορός which means dance. 💃 That pie usually has savory filling but it makes sense to use the same technique for a sweet filling. The way you crinkle it in the video looks like a modern easier way to do it with a store bought phyllo. Also Phyllo (φύλλο) means leaf or layer in Greek, since its layers of dough. 🥬 I'm glad my family moved to Greece when i was 5 years old, i find the knowledge of the Greek language to be a fun bonus for so many things like in baking, video games and even medicine. 😊
That sounds really good Emmy! I would like to see a trade by you with maybe a little rosewater and sugar syrup and then just the ever so tiny bit of honey drizzled over the top instead
I like baklava, but I believe I'm going to love this!!😊 I'm going to make it tomorrow! My grandkids are in for a treat!! Thanks for another great recipe!! Keep up the good work!! Hope you have a great day!
I did it differently, for the custard I used sweetened condensed milk and regular milk (so no sugar crystals), two eggs and some vanilla of course, and instead of pouring sugar syrup on top I used a little bit of powdered sugar. That way it is still sweet, but not as overly sweet. It works the same way. (250 ml milk, 1 can of condensed milk - approx. 375 ml or whatever the normal size in your country is, 2 eggs and vanilla in whatever form you have available - to your taste. For the dough I only melted 100 g of butter, so a bit less than in this recipe, and instead of pouring I used a brush and brushed it on the sheets before crinkling. That way you need less butter, less sugar and it still tastes great, but saving you a bit on the calories 🙂 )
I knew there had to be a tiktok trend like this! I was trying to make Spanakopita the other day, and I couldn't find Phyllo dough in any of my local grocery locations!
Have you ever tried homemade phyllo? It's not nearly as thin & crackly as the store bought but it's infinitely more delicious! It's kind of like a cross between that kind of phyllo, crispy chewy pita bread & a little bit like puff pastry. IDK that's the best comparison but it's as close as anything I can think of!! It's super simple to make but a good bit of work to roll out & stretch thin. It's best if you have a super long thin rolling pin & a couple/few extra hands lol. It's so so worth the time & effort if you ever want to try it. (ESP on spanakopita!!)
My grandmother used to make her own phyllo back in Lebanon which was a production number and a half (including cursing, yelling and other expressions of stress management) but after she came to America and discovered frozen which met her standards, things got a little quieter in the kitchen...
It was back in the 70s so I don't remember the brand but I do remember it was from Greece and it a blue box with Greek letters in white - I know, what a surprise - all over it. I used a box for a collage on languages for some project
Typically for the syrup (at least for middle eastern phyllo based desserts) is cooked until it coats the spoon when dipped in and pulled out just 15 or so minutes like you did. Also a squeeze of lemon juice is added to prevent crystallization of the syrup. This strikes me as a phyllo bread pudding so to speak.
I made it just now… exactly as you instructed and it came out great. The chopped walnuts were a good idea and i added a lot. Too bad we cannot post pictures. Also I chose this recipe because I was salvaging some old phyllo that had been in the freezer a long time and was dry in some spots so was not suitable for any other use. The final cake did not look as nice as yours but I imagine it tastes as good. Thanks.
Phyllo dough is very necessary for delicious crinkly cake it looks like paper towels super yes gonna cook breaded paper in oven my favorite vanilla paste 😄❤ Queen Emmy perfect!!!!
I wonder how this would be with lemon flavoring or lemon zest in it? It reminds me of this cake that's sold in my local grocery store called Ooie Gooie Butter cake!!! Yummmmm!!!!!
Hey Emmy! I love watching your videos. You make new flavors sound like so much fun. You've given me a craving for a childhood favorite - Custard slices I would love to see your take on these. Greetings from Cape Town, South Africa
I like your shirts and jacket with the 70's look. It reminds me of my childhood. I am glad I grew up and graduated half way through the 80's. No cells, no gaming (except at the arcade), no comodity school lunches (healthy freshly made and cooked), no cameras everywhere, and people felt hopeful for a great future. Then evil took over. Love your videos.
My aunt used to make something like this but instead of the simple syrup with sugar she would use equal parts honey and water and reduce that back to a syrupy viscosity it was soo good
I find your videos so relaxing. I always watch them before bed. Sometimes it takes me two days to finish a full video because I always drift off and miss half of it lol
Maybe sprinkling some chopped nuts into the folds of the filo dough could make this even more like a "baklava cake". Definitely would take a ton of the tedium out of the normal process since the layers are shorter and sideways.
years ago a friend brought a pie from Louisiana, Peach pie.. the crust was philo (prebaked, nice n crispy all through) the filling was a peach cream chock full of sweet peach chunks and topped with a meringue. I've tried to duplicate it but no success ... best peach pie EVER !!!
Good tip whilst makign sugar syrup: If you see sugar crystals to the side, get a cooking brish, dip it in cold/warm water and just brish it off. Learned this from Ann Reardon.
I'm not a dessert baker but one time I was convinced to bring a dish to a potluck. My girlfriend taught me a recipe that's kind of similar to this one but easier: a layer of crescent roll dough from a can on the bottom of a pan, paint it with melted butter, then mix a tub of cream cheese with powdered sugar, spread that out on the crescent dough, top with another layer of canned crescent dough, paint with butter again and bake. It's sort of like danish and I was shocked to hear that the people running the potluck had to _hide it_ and portion it out so everyone would get to try some because it was literally no effort. You could also get real creative using flavored cream cheese or cocoa powder instead of sugar or adding fruit or chocolate chips and nuts to create several different variations of "easy danish".
You could change up the flavor profile so easily with this as a base and add different toppings on top. (Fruit, chocolate, nuts etc.) The sky's the limit.👍🏻😋
I wanted to let you know that the crinkle cake came out really delicious! I made 1/2 recipe. It is very rich so it does not take a lot for a serving. Thanks again for the recipe. It really was easy to make.
I’m so glad I watched this… I will definitely try this one… however I could smell real maple syrup while you were talking about the vanilla smell… I think I must maple that! Love your videos; you are a blessing to watch. Thanks 😊!!
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
It really looks like something between mpougatsa and galaktompoureko! Mpougatsa would have powder sugar and cinnamon on top. There’s a cheese pie with a similar style of messy/less structured use of the phyllo called patsabouropita.
It’s such a weird special warm feeling to hear Greek words used as is, when in the past I felt like I had to find a counterpart in English. Much love from greece!
Yep my mind went immediately to mpougatsa too!
Interesting, kinda reminded me of a weird cross between mpougatsa and portokalopita (obviously without the oranges)?
It reminded me of something my mom makes. If you search the web for "σουλτάνα γλυκό" you'll see this "crinkle cake" appears to be a variation of that recipe.
Spot on. I think mpougasta too
If she used honey instead of simple syrup, it would have been more like γαλακτομπούρεκο
The syrup formula is 2:1 sugar to water. Once it starts boiling, you add few drops of fresh lemon juice. Done. It lives forever in the fridge. If u don’t follow this step the syrup will caramelize.
I mean the syrup will CRYSTALIZE not CARAMELIZE
There is simple syrup 1:1 and rich simple syrup 2:1. Rich simple syrup is used a lot in cocktails. Adding lemon juice to it makes invert syrup like Lyle's Golden Syrup.
Are you danish ( Hygge 👍😉 )?
@@millawitt1882 nope. But a huge fan of hygge.
I think it would be great if you made the sugar syrup with rose or orange flower water to add another layer of flavor. A sprinkle of pistachios on top would be great too and pay homage to baklava.
That sounds great!
Oh that sounds delicious 🤤
I wonder about using honey instead of sugar to make the syrup
i add honey to my syrup, and top it with almonds
love baklava!
i actually have some at my house right now :)
My earliest memory of my paternal grandmother is watching her stretch an enormous sheet of pastry dough for apple strudel over her kitchen table like a tablecloth. The patience! RIP, Grandma.
It’s absolutely mind boggling to imagine this paper thin pastry being made by hand, what an amazing woman your grandmother must have been.
In addition to the cinnamon, you could use honey, instead of simple syrup. For a holiday use food coloring in the syrup!
Hi Amy! Big fan and Greek in heritage here. This recipe resembles a lot of desserts we make in Greece and I think you would love it with some cinnamon too! We either dust some on top of such desserts or add a couple of sticks in the syrup while boiling. :)
I ate my weight in Greece with sweets like this….and the ones filled with cheese, soooo delicious!
@@SweetHopeCookies They are sold in every bakery in Greece and people have them for breakfast! The savoury ones are delicious too especially the ones with spinach and feta cheese :)
Instead of the sugar syrup, use maple instead! Then if you're feeling a bit extra, also make a maple cream cheese drizzle for the top. Soooo good!
I wonder how this would be with a layer of sweetened cream cheese with a little vanilla added spear thinly on each sheet of phyllo dough before you accordion it-or maybe a less messy version, a layer of the cream cheese, sugar, vanilla, heavy cream and eggs whipped together and poured over instead of the custard. I could even see it topped with fresh strawberries and lightly sweetened fresh whipped cream! Seems versatile, would love to see different trial recipes using this as the base!
I think it would be very danish like :)
It would no longer be a quick easy recipe, that's for sure.
Underrated comment
I was JUST thinking of that...
I think the fresh strawberries would add enough water that it would compromise the crunchy
Oh Emmy, you, your channel and especially the audience you’ve cultivated are SO REFRESHING!!
I just love watching you, being inspired by you but more than anything else I love reading through your comments and having my faith continuously renewed in humanity :)
It’s so rare to find any nastiness over on your channel! I so deeply appreciate how fantastically lighthearted AND educational this little world you’ve created is 🙏🏻🙏🏻🙏🏻
A bit of orange or rose water would be lovely additions to the sugar syrup flavoring.
I'm greek and this does indeed look like a quick/lazy version of galaktobureko. Based on that resemblance, I'd tweak it by adding a little bit of orange zest between the crinkles and replacing part of the syrup (like, half of it) with honey - especially if I could get my hands on some good thyme honey, which has a very distinctive smell. Also, topping the whole thing off with cinammon sounds like a good idea.
BTW if you liked this, you could also give galatopita (aka greek custard pie) a chance, which is also a relatively easy recipe that resembles galaktobureko.
*GALAKTOBOUREKO* ...... YES! Make that next, please! Actually, I like the one made with finely-shredded phyllo.... called 'kataifi' or 'kadaifi'. So good.....
That is so delightful!
For many years I helped with the baking for our church’s Greek Festival. We made a syrup to pour over the desserts (baklava, galaktoboureko, etc). In addition to sugar and water we include cinnamon, and honey. We finish with some Grand Marnier. I learned it from one of the Yia Yia who owned a local restaurant and there was no written recipe for it. It was all by taste! I bet this cake would be delicious with that syrup!
This looks yummy! When I make simple syrup for my Turkish desserts I always put 1 clove in the syrup sometimes I put a teaspoon of lemon juice. But the choice gives a light flavor that most people can't quite place. Super yummy.
When you added the custard, sprinkle the top with slivered almonds or chopped hazelnuts and dried fruit.
Also, instead of water, make your sugar syrup with a nice sparkling wine, a nutty liqueur like amaretto. Dust with powdered sugar.
You and Ann are literally the Queens of youtube cooking
They really are
Who is Ann?
Anne Readon from "How To Cook That" she's also on TH-cam. She's brilliant 😃
Absolutely, they are the only ones we watch with any regularity. So awesome
It makes my heart so happy that you always do the research to find out what these dishes are based on or what cultural dishes they resemble. This is why I love your channel and I’ve been watching you for so long. You restore my faith in people on social media.
I love watching you at night when it’s time to wine down for bed. Your content and voice, it just works.
I’ll bet this would be great with maple syrup instead of a plain sugar syrup 😋
And blueberries on top!
I love how you’re able to describe so well what it tastes like - it’s definitely worth giving it a try !
I’m high af watching this lolololol
We have been making these for ever without the sugar syrup. It's an easy form of bougatsa. We dust it with icing/ powdered sugar when baked. Delicious 😋
Okay the amount of joy and caring you put in just your greetings immediately makes my day happy 😊! Thank you for that!
Substitute pumpkin pie filling in place of the custard, and you'd possibly have an interesting fall dessert...
I hate scrolling through tiktok but that’s where the innovative recipes are. Love that you review them so I can watch your peaceful videos instead!!
Looks good! I just love the sound of your voice when you describe the food. So relaxing for some reasons. 🧡
Another yummy video, Emmy. Thanks.
Your mention of baklava, followed by the mention of custard, reminded me of a recipe I found in a newspaper and tried only once: baklava-topped cheesecake.
You should check it out and give it a try. Like you, I used store-bought Philo dough, but I made the cheesecake by scratch.
Baclava is not just Greek, it’s Levantine. It’s many Middle-eastern and Mediterranean countries’ traditional desert.
Baklava**
My expectations were p low for this (its a tiktok recipe after all) but then I made it and it was DELISH
Perfect timing for me to eat dinner and watch Emmy! Yay!😄❤ Also since you talked about it, have you made baklava on the channel before? I'd love to see you make it!
This looks like so much less of a PROCESS than baklava, which I love but rarely make. I'll give it a try!
This would be really pretty if you cut the dough into strips and roll them up and cook them in a muffin pan. Little roses.
I think I might try it this way for individual servings, thank you for the idea! 💛
It looks like a sweet Horefti pita (Χορευτή) called like that because when you apply the layer of dough on the pie you move it back and forth to crinkle it and it looks like you're dancing, the Greek word Χορευτή coming from χορός which means dance. 💃
That pie usually has savory filling but it makes sense to use the same technique for a sweet filling. The way you crinkle it in the video looks like a modern easier way to do it with a store bought phyllo.
Also Phyllo (φύλλο) means leaf or layer in Greek, since its layers of dough. 🥬
I'm glad my family moved to Greece when i was 5 years old, i find the knowledge of the Greek language to be a fun bonus for so many things like in baking, video games and even medicine. 😊
So glad your channel has still grown. Its a joy to watch all of your videos and especially your own creative ideas, with your calming presentation
That sounds really good Emmy! I would like to see a trade by you with maybe a little rosewater and sugar syrup and then just the ever so tiny bit of honey drizzled over the top instead
Hi Emmy!!! Love your dedication to TH-cam content!! Thank you!!
I like baklava, but I believe I'm going to love this!!😊 I'm going to make it tomorrow! My grandkids are in for a treat!! Thanks for another great recipe!! Keep up the good work!! Hope you have a great day!
My Grandma made something like this but she would spread applesauce and cinnamon sugar on each layer before she crinkled it up.
I HAVE BEEN YOUR FAN FOR YEARS AND FOR THIS TO HAPPEN IS A DREAM COME TRUE!! WOW
Emmy if you add lemon juice to the sugar syrup, it keeps it from crystalising 🍋
ur videos are always so cozy omg and today wasn’t the best and it’s rainy so this is just what i need !!
I did it differently, for the custard I used sweetened condensed milk and regular milk (so no sugar crystals), two eggs and some vanilla of course, and instead of pouring sugar syrup on top I used a little bit of powdered sugar. That way it is still sweet, but not as overly sweet. It works the same way.
(250 ml milk, 1 can of condensed milk - approx. 375 ml or whatever the normal size in your country is, 2 eggs and vanilla in whatever form you have available - to your taste. For the dough I only melted 100 g of butter, so a bit less than in this recipe, and instead of pouring I used a brush and brushed it on the sheets before crinkling. That way you need less butter, less sugar and it still tastes great, but saving you a bit on the calories 🙂 )
I am always squeezing a lemon into the syrup to give it a tangy taste , otherwise is too sweet for me , it looks amazing!
I'll do the dishes if I can just hang out and eat all the stuff you make
I'll dry if I can join
I'll put away if I can join as well.
@@jillybean4265 I'll wipe down the range, counters, wash the washcloths and sweep the floor if I can get in too!
I knew there had to be a tiktok trend like this! I was trying to make Spanakopita the other day, and I couldn't find Phyllo dough in any of my local grocery locations!
😆😆😆
Have you ever tried homemade phyllo?
It's not nearly as thin & crackly as the store bought but it's infinitely more delicious! It's kind of like a cross between that kind of phyllo, crispy chewy pita bread & a little bit like puff pastry. IDK that's the best comparison but it's as close as anything I can think of!!
It's super simple to make but a good bit of work to roll out & stretch thin. It's best if you have a super long thin rolling pin & a couple/few extra hands lol.
It's so so worth the time & effort if you ever want to try it.
(ESP on spanakopita!!)
@@creepyspookyicky oh my! I'll have to look into it, thank you!!
@@rayzorwind7714 Try Dimitras Dishes, she makes a phyllo from scratch.
@@shainazion4073 Dmitra is actually the one I got the Spanakopita recipe from! I'll have to look at her phyllo video
My grandmother used to make her own phyllo back in Lebanon which was a production number and a half (including cursing, yelling and other expressions of stress management) but after she came to America and discovered frozen which met her standards, things got a little quieter in the kitchen...
Randy, do you know what brand met her standards?
It was back in the 70s so I don't remember the brand but I do remember it was from Greece and it a blue box with Greek letters in white - I know, what a surprise - all over it. I used a box for a collage on languages for some project
jazz hands can make any dish taste awesome!
I absolutely love your videos and look forward to seeing what your gonna prepare. You are jus a joy to watch thank u 🥰🥰
I came for the recipe, I rewound it for "JAAAAzzz Haaands!"
Typically for the syrup (at least for middle eastern phyllo based desserts) is cooked until it coats the spoon when dipped in and pulled out just 15 or so minutes like you did. Also a squeeze of lemon juice is added to prevent crystallization of the syrup.
This strikes me as a phyllo bread pudding so to speak.
I made it just now… exactly as you instructed and it came out great. The chopped walnuts were a good idea and i added a lot. Too bad we cannot post pictures. Also I chose this recipe because I was salvaging some old phyllo that had been in the freezer a long time and was dry in some spots so was not suitable for any other use. The final cake did not look as nice as yours but I imagine it tastes as good. Thanks.
Give a galaktoboureko one day with the semolina custard. I think you'll like it better.
It kind of remind of Kouign Amann, a French desert from the Britanny region. It's made of pastry dough with tons of butter and sugar. So good 🤤
Phyllo dough is very necessary for delicious crinkly cake it looks like paper towels super yes gonna cook breaded paper in oven my favorite vanilla paste 😄❤ Queen Emmy perfect!!!!
I wonder how this would be with lemon flavoring or lemon zest in it? It reminds me of this cake that's sold in my local grocery store called Ooie Gooie Butter cake!!! Yummmmm!!!!!
Do you live in/near Detroit? I think Emmy made that a few months ago.
@@CricketsBay gooey butter cake is iirc a St Louis thing...?
Our Detroit delicacy is Bumpy Cake!
Actually to make a thick syrup, just put less water. you don't have to cook it longer than just boiling it
After it was cooled did the custard set up more?
Hey Emmy! I love watching your videos. You make new flavors sound like so much fun.
You've given me a craving for a childhood favorite - Custard slices
I would love to see your take on these.
Greetings from Cape Town, South Africa
I like your shirts and jacket with the 70's look. It reminds me of my childhood. I am glad I grew up and graduated half way through the 80's. No cells, no gaming (except at the arcade), no comodity school lunches (healthy freshly made and cooked), no cameras everywhere, and people felt hopeful for a great future. Then evil took over. Love your videos.
I made this, and added lots of ground walnuts, cinnamon, a touch of salt & thinned honey instead of simple syrup. It was fab!🤌
My aunt used to make something like this but instead of the simple syrup with sugar she would use equal parts honey and water and reduce that back to a syrupy viscosity it was soo good
I made something like this but added blackberries, it was pretty good warmed up with whippy cream and a lil cinnamon 😊
Emmy! You should try making "Tequeños"!
It is one of the best things Venezuelan cuisine could offer you 💛✨
Greetings from Venezuela ❤️
Yay! Thank you Emmy for giving it a try!
Vanilla reminds me of Granny, she wore vanilla as perfume
I find your videos so relaxing. I always watch them before bed. Sometimes it takes me two days to finish a full video because I always drift off and miss half of it lol
Did you use both packs of phyllo?
It’s almost like a noodle kugel that my mom used to make but with Filo dough instead of noodles.
I love kugal. Never heard of it with filo. Yum!!
your nails look so cute!!
I'd like to try this as a savory dish- like a quiche with spinach etc.
Now, this sounds great!!
Every night I end my day watching your video's. So, Thank you! I love your video's Plz dont ever stop!❤❤❤
I bet substituting molasses for the sugar syrup would be lovely!
Maybe sprinkling some chopped nuts into the folds of the filo dough could make this even more like a "baklava cake". Definitely would take a ton of the tedium out of the normal process since the layers are shorter and sideways.
Great minds, I was thinking of substituting almond extract for vanilla and using slivered almonds. I add nuts to sverything.
years ago a friend brought a pie from Louisiana, Peach pie.. the crust was philo (prebaked, nice n crispy all through) the filling was a peach cream chock full of sweet peach chunks and topped with a meringue. I've tried to duplicate it but no success ... best peach pie EVER !!!
I love your videos. Whenever you don’t post I go through your old videos just to get some Emmy in for the day
My sister just made this for our family bingo night! It was really good! Thanks for the video!
Who won bingo?
Now I'm curious, who won?
@@meganthings haha both of my nephews won! They picked the prizes I brought which were a toy drone and this neat string shooter toy.
@@storytimee944 Hahaha
@@Cr125stin so awesome!!!
Omg!! This sounds soooo scrumptious!! Satisfies all my taste pleasures. Crunchy. Sweet. Custard!! Yes. A must make!!
add a tsp of lemon juice to prevent crystallization of syrup
Also reduce by 1/3rd - if that helps - [This from a Greek Chef]
I enjoy watching your old and new videos
Love the ease of this dessert! Thank u Emmy!
Bit like bread and butter pudding but with pastry instead of bread
That’s what I was thinking! Also I’ve never seen filo spelt this way… you learn something new every day!
Thankyou for explaining these tik tok videos :) and showing us all things yummy and foodie!
This is like a mix between Baklava and a Custard Slice
Good tip whilst makign sugar syrup: If you see sugar crystals to the side, get a cooking brish, dip it in cold/warm water and just brish it off. Learned this from Ann Reardon.
I made this yesterday for dessert. Everyone LOVED it! Thanks, Emmy!
YAY!!!!
Hi Emmy from a fellow New Englander! Spring is soon upon us! My chickens are starting to lay again…are yours?
Yes! They've been laying for a few weeks now. 🐓
Did you use both boxes?
Good morning x God bless you and keep you safe 💕
I'm not a dessert baker but one time I was convinced to bring a dish to a potluck. My girlfriend taught me a recipe that's kind of similar to this one but easier: a layer of crescent roll dough from a can on the bottom of a pan, paint it with melted butter, then mix a tub of cream cheese with powdered sugar, spread that out on the crescent dough, top with another layer of canned crescent dough, paint with butter again and bake. It's sort of like danish and I was shocked to hear that the people running the potluck had to _hide it_ and portion it out so everyone would get to try some because it was literally no effort. You could also get real creative using flavored cream cheese or cocoa powder instead of sugar or adding fruit or chocolate chips and nuts to create several different variations of "easy danish".
You could change up the flavor profile so easily with this as a base and add different toppings on top. (Fruit, chocolate, nuts etc.) The sky's the limit.👍🏻😋
I been making this since I was a kid! My mom use to make it with her mom I love this its simple and nice
Anyone else watching this wondering if Phyllo Dough was something unique to only learn you may know it as Filo Pastry !
I was looking for this comment!
Looks delightful to try and make. Also, jazz hands~
i need to buy more baking pans because of you emmy!
There are worse problems to have in life! (But I know what you mean .... )
I didn't know what else to make up for this at midnight so I made garlic bread 😆
It looks delicious! Greetings from a greek fan ✨❤️
I wanted to let you know that the crinkle cake came out really delicious! I made 1/2 recipe. It is very rich so it does not take a lot for a serving. Thanks again for the recipe. It really was easy to make.
Oh, good. Glad you enjoyed it!
I’m so glad I watched this… I will definitely try this one… however I could smell real maple syrup while you were talking about the vanilla smell… I think I must maple that!
Love your videos; you are a blessing to watch. Thanks 😊!!
It is a very pretty cake!
You can use condensed milk, milk eggs and Vanilla.
A cinnomon quil, lemon rind and lemon juice in syrup.