Phyllo dough cake, with yoghurt and forest fruits

This phyllo dough cake is a simple but impressive dessert. We layer crispy phyllo with a creamy yogurt filling and top it with a mix of forest fruits for a balance of sweet and tangy. It’s easy to make, looks great, and tastes even better. Perfect for a casual gathering or a special occasion.

Ingredients: (for 12 servings – my tray was ~36/28 cm)

• 550g plain yogurt
• 100g raw pistachios
• 500g strawberries
• 500g blueberries
• 300g raspberries
• ~200 g phyllo dough sheets
• 2 tablespoons vanilla essence
• 120g butter
• 200g white sugar
• 5 large egg (or 6 small)
• 2 sachets of vanilla sugar

The amount or types of fruit used may vary depending on what you have available or like.

Preparation:

We start by washing and cleaning the fruits. Remove the leaves from the strawberries and cut them in half, wash the blueberries and raspberries and leave them whole. Leave them aside.

Melt the butter for about 1 minute in the microwave and using a pastry brush, individually brush each sheet of phyllo dough with melted butter, and fold it slightly as shown in the picture below. Add to the tray.

Proceed in the same way with all the dough sheets until you finish them and have a base for your cake.

Turn on the oven to 180 degrees and let it heat up.

In a bowl, put the eggs and sugar and beat on high speed until you get a meringue-like consistency. Then add the vanilla essence and yoghurt and mix again until all the ingredients are combined.

Add the strawberry halves over the dough sheets. Chop the pistachios into coarse pieces and add them to the tray too.

Add the remaining fruits, making sure to distribute them evenly. Pour the batter and sprinkle the vanilla sugar evenly on top.

Bake in the preheated oven for about an hour or until the cake is nicely browned.

If you try the recipe, let me know how you liked it ☺️

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