Greek Orange Phyllo Cake with Honey Syrup

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A traditional Greek phyllo cake soaked in bright orange-honey syrup, with a custardy semolina base folded through shredded layers of golden pastry. The contrast of crisp edges against sweet-tart citrus syrup makes this a Mediterranean bakery classic served year-round.

Nutrition Facts

Per serving (estimated)

• 488 kcalCalories
• 12 gFat
• 5 gSaturated Fat
• 88 gCarbs
• 2 gFiber
• 58 gSugar
• 7 gProtein
• 240 mgSodium
• 180 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the cake

• 1 package (16 oz / 450 g) phyllo dough, thawed
• 4 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (120 g) plain Greek yogurt
• 1/2 cup (90 g) fine semolina
• 1/2 cup (65 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp pure vanilla extract
• Zest of 2 large oranges
• 1 cup (240 ml) fresh orange juice
• 6 tbsp (85 g) unsalted butter, melted

For the orange honey syrup

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (240 ml) water
• 1/2 cup (170 g) honey
• 1/2 cup (120 ml) fresh orange juice
• 1 cinnamon stick
• 2 whole cloves
• 1 tbsp fresh lemon juice

Directions

1. Make the syrup first: combine sugar, water, honey, orange juice, cinnamon stick, and cloves in a small saucepan. Bring to a boil over medium-high heat, then reduce and simmer 8 minutes until slightly thickened. Stir in lemon juice, remove from heat, and cool completely.
2. Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch baking pan. Unroll the phyllo and keep it covered with a lightly damp kitchen towel while you work so the sheets do not dry out.
3. Tear the phyllo sheets into rough 2-inch pieces and place them in a very large bowl. Drizzle half of the melted butter over and toss gently with your hands until every piece is lightly coated.
4. In a separate large bowl, whisk the eggs and sugar with an electric mixer for 2 minutes until pale and slightly thickened. Add the milk, yogurt, vanilla, orange zest, and fresh orange juice; whisk until smooth.
5. Sift the semolina, flour, and baking powder over the wet mixture and whisk just until combined. Pour the batter over the buttered phyllo pieces and fold gently so every piece is soaked; let stand 10 minutes to soften.
6. Transfer the phyllo mixture to the prepared pan and spread it into an even layer with a spatula, pressing down lightly. Drizzle the remaining melted butter evenly over the top.
7. Bake on the middle rack for 40 to 45 minutes, until the top is deep golden brown and a skewer inserted in the center comes out clean.
8. Immediately and slowly pour the cooled syrup evenly over the hot cake, working from the edges inward so the phyllo absorbs it. Let the cake cool at room temperature for at least 2 hours, uncovered, so the syrup fully penetrates.
9. Cut into 12 squares and serve at room temperature, garnished with a little extra orange zest or a thin orange slice if desired.

Cook’s Notes

• Always make the syrup first so it is thoroughly chilled before it meets the hot cake; pouring warm syrup would make the phyllo gummy instead of syrupy.
• If you can find packaged shredded phyllo (kataifi), use 12 oz of it in place of the sheets, and reduce the butter to 4 tablespoons since kataifi absorbs more readily.
• For an even more pronounced orange aroma, simmer three long strips of orange peel in the syrup and remove them before pouring.
• The cake tastes best the day after baking, once the syrup has had time to soak all the way through the layers.
• Store covered with a clean towel at room temperature for up to 4 days; avoid the refrigerator, which will toughen the phyllo.

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