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Easy Crispy Phyllo Crumb Cake ("God Cake") for Tu BiShvat

Phyllo Pastry Cakes, Crinkle / Crump Cakes, Tu BiShvat Desserts, Easy 5-Minute Baking

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Easy Crispy Phyllo Crumb Cake ("God Cake") for Tu BiShvat

Phyllo Pastry Cakes, Crinkle / Crump Cakes, Tu BiShvat Desserts, Easy 5-Minute Baking

PREP time 5 min
Phyllo Drying Time 10 min
bake time 35-40 min
total time 55 min
Yield 1 Loaf Pan / English Cake Pan (approx. 6–8 Servings)
Difficulty Super Easy (100% Success Rate)

Ingredients

  • Base Phyllo pastry

  • 7–8 sheets phyllo pastry

  • Liquid Batter

  • ¼ cup white or brown sugar

  • 2 large eggs

  • ½ cup oil (coconut oil recommended)

  • 1 tub (130g–150g) Greek yogurt or sour cream

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • ¾ cup maple syrup (or honey / silan)

  • Zest of 1 lime or orange + freshly squeezed juice of 1 orange

  • Mix-Ins & Toppings

  • 1 cup pecans and mixed dried fruits (chopped)

Method

  1. 01

    Dry & Crumble Phyllo: Dry the phyllo sheets in advance by leaving them in the sun for 1 hour or baking in an oven preheated to 150°C (300°F) for about 10 minutes until crisp. Once cooled, tear and crush sheets into small crumbles.
  2. 02

    Mix Wet Batter: Whisk eggs, sugar, and coconut oil together in a mixing bowl. Add Greek yogurt, maple syrup, lime zest, orange juice, and vanilla extract, whisking until smooth.
  3. 03

    Combine & Fold: Add baking powder, chopped pecans/dried fruits, and shredded phyllo pieces into the liquid mixture. Mix thoroughly until all phyllo crumbles have completely absorbed the batter.
  4. 04

    Bake & Serve: Pour mixture into a lined loaf pan (English cake pan or 20x20 cm pan). Bake at 180°C (350°F) for 35–40 minutes until golden brown, fully set, and stable.

Step by step

Clear process images displayed in the same order as the method.

Start by taking blocks or sheets of phyllo or similar pastry dough and shredding them into fine, delicate shards inside a bowl or on a tray. 1
Shred the Pastry Dough:

Start by taking blocks or sheets of phyllo or similar pastry dough and shredding them into fine, delicate shards inside a bowl or on a tray.

In a large mixing bowl, combine the shredded pastry shards with eggs and liquid sweeteners or oils. 2
Combine Wet Ingredients and Base:

In a large mixing bowl, combine the shredded pastry shards with eggs and liquid sweeteners or oils.

Grate fresh citrus zest (such as orange zest) directly into the mixture to add a bright, aromatic flavor profile. 3
Add Zest and Flavorings:

Grate fresh citrus zest (such as orange zest) directly into the mixture to add a bright, aromatic flavor profile.

Line a loaf pan with parchment paper, then transfer and press portions of the prepared batter into the pan using a spoon or spatula 4
Transfer and Shape in Pan

Line a loaf pan with parchment paper, then transfer and press portions of the prepared batter into the pan using a spoon or spatula

Scatter chopped dark chocolate pieces evenly across the surface of the loaf batter. 5
Top with Chocolate

Scatter chopped dark chocolate pieces evenly across the surface of the loaf batter.

Unmold the baked loaf and serve it on a decorative plate, optionally garnishing with extra grated pastry flakes or chocolate dust. 6
Final Garnishing and Serving

Unmold the baked loaf and serve it on a decorative plate, optionally garnishing with extra grated pastry flakes or chocolate dust.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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