The phyllo jam cake is an easy, quick and super-indulgent dessert made with phyllo pastry, a base similar to puff pastry but much lighter and crispier. I always keep it in my fridge now; I often use it for both sweet and savory preparations and today I made this fragrant and crispy little cake with a creamy filling. The phyllo jam cake is ready in less than 10 minutes and straight into the oven; if you prefer, you can also cook it in an air fryer — it will win you over at the first bite!
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/3 cup (≈2.5 fl oz) milk
- 2 tbsp (≈0.9 oz) butter
- 2 eggs
- 1 package phyllo pastry
- as needed vanilla
- as needed jam
- as needed powdered sugar (for garnish)
Steps
The phyllo jam cake is very simple and very quick to prepare; first put the eggs, the milk, the melted butter and the vanilla in a bowl and mix.
Unroll the roll of phyllo pastry and cut it, while still folded, into strips about 2 cm (≈3/4 in), then separate the small pieces.
Place half of the phyllo inside a baking pan lined with parchment paper and brush it with half of the batter. Add jam of the flavor you prefer (I used strawberry) and cover with the remaining strips, trying not to leave gaps to prevent the filling from leaking during baking.
Brush the phyllo with the remaining batter (don’t worry if in the meantime the small pieces of butter have solidified, leave them as they are) and bake the phyllo jam cake in a preheated oven at 392°F for 20–25 minutes, until golden.
Remove the phyllo jam cake from the oven and garnish with a dusting of powdered sugar.
Tips:
The phyllo jam cake keeps at room temperature for 3–4 days. You can use the jam/preserve you prefer. Instead of regular milk, plant-based milk works well. The same goes for butter: you can use margarine or vegetable oil.
Other dessert recipes with phyllo pastry HERE
