Arab Cake: Creamy Layers of Crispy Golden Filo Pastry (57) 2026

This Arab cake is a dessert with a texture and flavor all its own. Layers of crisp fried filo pastry alternate with a creamy, aromatic filling, making every bite completely unforgettable. Here we prepare it in a very simple way so you can surprise your guests.

It is a slightly tricky cake to serve, but it is well worth making and enjoying an impressive bite. The good news is that both the cream and the fried pastry sheets can be made ahead, so you only assemble it right before serving.

For the very best result, keep the fried filo sheets and the chilled cream separate until the last moment. That way the pastry stays crunchy and the cream stays fluffy, exactly as it should be.

Ingredients for Arab Cake

This makes 10 servings.

• 500 ml whole milk
• Peel of one lemon
• 1 cinnamon stick
• 1 teaspoon vanilla paste
• 4 medium egg yolks
• 100 g white sugar
• 50 g cornstarch
• 30 g unsalted butter, at room temperature
• 400 ml cold heavy cream (at least 35% fat)
• 1 package filo pastry (8-10 sheets)
• Oil for frying
• 10 g powdered sugar
• 10 g crocanti or sliced almonds

How to Make Arab Cake Step by Step

1. Infuse the milk

Start by infusing the milk. Put 500 ml whole milk in a saucepan with the peel of one lemon, 1 cinnamon stick and 1 teaspoon vanilla paste. Bring to medium heat until it just begins to boil. Remove from the heat, let it rest for 10 minutes, then take out the lemon peel and the cinnamon.

2. Mix the yolks, sugar and cornstarch

While the milk cools slightly, mix 4 medium egg yolks, 100 g white sugar and 50 g cornstarch in a bowl until fully combined.

3. Pour in the milk

Pour the milk in slowly while stirring constantly until it is fully incorporated. Return the mixture to the saucepan.

4. Thicken the cream

Cook the mixture over low heat, stirring constantly, until the cream thickens. Remove it from the heat.

5. Add the butter and cool the cream

Add 30 g unsalted butter at room temperature and stir it into the cream. Transfer the cream to another bowl, cover with plastic wrap and let it cool completely at room temperature.

6. Whip the cream

Once the cream has cooled completely, whip 400 ml cold heavy cream until it holds firm peaks.

7. Fold in the whipped cream

Fold the whipped cream into the pastry cream in three additions, using gentle folding motions, until you have a fluffy, even cream. Keep it in the fridge until you are ready to assemble the cake.

8. Cut the filo pastry into circles

Cut 1 package of filo pastry into round shapes. An inverted bowl, the base of a springform pan or a plating ring about 20-23 cm across works well as a guide.

9. Fry the filo sheets

Heat the frying oil to about 160-170 °C. Fry each filo sheet separately on both sides. Watch closely so they do not burn, because they brown very quickly.

10. Drain the excess oil

Lift the filo sheets out of the pan and set them on paper towels to remove the excess oil.

11. Assemble the cake

Assemble the cake just before serving. Put the cream in a piping bag and alternate one fried filo sheet with one layer of cream, repeating until you run out of both.

12. Decorate the cake

To finish the cake, dust it with 10 g powdered sugar and scatter over 10 g crocanti or sliced almonds.

13. Serve

Serve the cake right away so the filo layers stay crisp. Cut gently, since the pastry is very thin and crunchy.

Tips for the Best Arab Cake

Make the components ahead

Both the cream and the fried filo sheets can be prepared in advance. Assemble the cake at the exact moment of serving so you do not lose the crunch of the filo pastry, and handle it carefully because the sheets are very thin.

Flavor the cream your way

Here the cream is scented with cinnamon, lemon and vanilla, but you can give it a more exotic touch by adding a little rose water or orange blossom water. You can also decorate with rose petals or pistachios for an even more striking look.

Watch the frying closely

Keep the oil at 160-170 °C and fry each sheet on its own. Filo browns in seconds, so stay close to the pan and drain the sheets well on paper towels.

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