I am really sorry to hear that, Hannah – this recipe has several positive comments on the blog and other platforms, and I’ve made it many times as well and enjoy it. It’s hard to know what could have been off, but sorry to hesr this regardless.

This put a smile on my face, Renee! Nothing like finding a recipe that successfully uses up that bit of something left in your fridge. So glad you all enjoyed it and here’s to hoping it’s as good or better the next time! 🙂

Glad you enjoyed this, Michele! You’re correct – at least for this recipe – that the filo is forgiving (crumpling has its benefits!). I think I’d also recommend a metal cooking vessel for the next time, as it would typically retain and distribute the heat a bit better. All in all, great job!

While I haven’t attempted this in a 12×12 pan, Jean, with a bit of patience and increasing all the ingredients by about 1/3, I think it should work just fine! You’ll have to cut and manipulate the phyllo a bit to fit, but once it bakes it shouldn’t be noticable at all, as it puffs and crinkles regardless. Good luck!

Ah yes, the introduction to Phyllo! Alain, we all get a little overwhelmed the first few times we work with phyllo, as it’s unlike anything we really use in the kitchen. But now that the initial “shock” is over, I am confident you’ll be able to work it well in the future. By chance, does your oven use a fan, because if so, this is the #1 thing that really overbrowns phyllo. Even if not, you did the right thing, tenting it with foil. I hope you’ll enjoy the cake and other recipes as well. We’re always here if you need a hand!