It really looks like something between mpougatsa and galaktompoureko! Mpougatsa would have powder sugar and cinnamon on top. There’s a cheese pie with a similar style of messy/less structured use of the phyllo called patsabouropita. It’s such a weird special warm feeling to hear Greek words used as is, when in the past I felt like I had to find a counterpart in English. Much love from greece!
It reminded me of something my mom makes. If you search the web for "σουλτάνα γλυκό" you'll see this "crinkle cake" appears to be a variation of that recipe.
I ate it immediately and it was delicious. I tried it again several hours later and the syrup was well soaked in and the texture of the crinkle was more like a bar and equally delicious.
My earliest memory of my paternal grandmother is watching her stretch an enormous sheet of pastry dough for apple strudel over her kitchen table like a tablecloth. The patience! RIP, Grandma.
I think it would be great if you made the sugar syrup with rose or orange flower water to add another layer of flavor. A sprinkle of pistachios on top would be great too and pay homage to baklava.
The syrup formula is 2:1 sugar to water. Once it starts boiling, you add few drops of fresh lemon juice. Done. It lives forever in the fridge. If u don’t follow this step the syrup will caramelize.
There is simple syrup 1:1 and rich simple syrup 2:1. Rich simple syrup is used a lot in cocktails. Adding lemon juice to it makes invert syrup like Lyle's Golden Syrup.
Hi Amy! Big fan and Greek in heritage here. This recipe resembles a lot of desserts we make in Greece and I think you would love it with some cinnamon too! We either dust some on top of such desserts or add a couple of sticks in the syrup while boiling. :)
@@SweetHopeCookies They are sold in every bakery in Greece and people have them for breakfast! The savoury ones are delicious too especially the ones with spinach and feta cheese :)
*GALAKTOBOUREKO* ...... YES! Make that next, please! Actually, I like the one made with finely-shredded phyllo.... called 'kataifi' or 'kadaifi'. So good.....
Perfect timing for me to eat dinner and watch Emmy! Yay!😄❤ Also since you talked about it, have you made baklava on the channel before? I'd love to see you make it!
This looks yummy! When I make simple syrup for my Turkish desserts I always put 1 clove in the syrup sometimes I put a teaspoon of lemon juice. But the choice gives a light flavor that most people can't quite place. Super yummy.
I wonder how this would be with a layer of sweetened cream cheese with a little vanilla added spear thinly on each sheet of phyllo dough before you accordion it-or maybe a less messy version, a layer of the cream cheese, sugar, vanilla, heavy cream and eggs whipped together and poured over instead of the custard. I could even see it topped with fresh strawberries and lightly sweetened fresh whipped cream! Seems versatile, would love to see different trial recipes using this as the base!
I knew there had to be a tiktok trend like this! I was trying to make Spanakopita the other day, and I couldn't find Phyllo dough in any of my local grocery locations!
Have you ever tried homemade phyllo? It's not nearly as thin & crackly as the store bought but it's infinitely more delicious! It's kind of like a cross between that kind of phyllo, crispy chewy pita bread & a little bit like puff pastry. IDK that's the best comparison but it's as close as anything I can think of!! It's super simple to make but a good bit of work to roll out & stretch thin. It's best if you have a super long thin rolling pin & a couple/few extra hands lol. It's so so worth the time & effort if you ever want to try it. (ESP on spanakopita!!)
Another yummy video, Emmy. Thanks. Your mention of baklava, followed by the mention of custard, reminded me of a recipe I found in a newspaper and tried only once: baklava-topped cheesecake. You should check it out and give it a try. Like you, I used store-bought Philo dough, but I made the cheesecake by scratch.
I like baklava, but I believe I'm going to love this!!😊 I'm going to make it tomorrow! My grandkids are in for a treat!! Thanks for another great recipe!! Keep up the good work!! Hope you have a great day!
For many years I helped with the baking for our church’s Greek Festival. We made a syrup to pour over the desserts (baklava, galaktoboureko, etc). In addition to sugar and water we include cinnamon, and honey. We finish with some Grand Marnier. I learned it from one of the Yia Yia who owned a local restaurant and there was no written recipe for it. It was all by taste! I bet this cake would be delicious with that syrup!
I wonder how this would be with lemon flavoring or lemon zest in it? It reminds me of this cake that's sold in my local grocery store called Ooie Gooie Butter cake!!! Yummmmm!!!!!
My grandmother used to make her own phyllo back in Lebanon which was a production number and a half (including cursing, yelling and other expressions of stress management) but after she came to America and discovered frozen which met her standards, things got a little quieter in the kitchen...
It was back in the 70s so I don't remember the brand but I do remember it was from Greece and it a blue box with Greek letters in white - I know, what a surprise - all over it. I used a box for a collage on languages for some project
I'm greek and this does indeed look like a quick/lazy version of galaktobureko. Based on that resemblance, I'd tweak it by adding a little bit of orange zest between the crinkles and replacing part of the syrup (like, half of it) with honey - especially if I could get my hands on some good thyme honey, which has a very distinctive smell. Also, topping the whole thing off with cinammon sounds like a good idea. BTW if you liked this, you could also give galatopita (aka greek custard pie) a chance, which is also a relatively easy recipe that resembles galaktobureko.
Oh Emmy, you, your channel and especially the audience you’ve cultivated are SO REFRESHING!! I just love watching you, being inspired by you but more than anything else I love reading through your comments and having my faith continuously renewed in humanity :) It’s so rare to find any nastiness over on your channel! I so deeply appreciate how fantastically lighthearted AND educational this little world you’ve created is 🙏🏻🙏🏻🙏🏻
That sounds really good Emmy! I would like to see a trade by you with maybe a little rosewater and sugar syrup and then just the ever so tiny bit of honey drizzled over the top instead
Is anyone else not really into the tiktok recipe videos? I miss the older videos, it feels like they had a bit more work put into them and were more interesting… 😢 No disrespect to Emmy but if she sees this… it’s just my feedback from a viewer who has been watching every video for almost ten years now!
I agree. I personally liked this recipe but it’s the first one I’ve cared about in quite a while. A lot of these tik tok recipes are way too simple and are just bastardized, lazy versions of preexisting recipes. I feel like most of them are designed for clicks and not for actual quality results. I’m maybe she’s just getting burnt out and wants to do really simple recipes without a lot of work and tik tok is an easy place to find low effort content. The quality of the recipes does seem to be decreased a bit.
When you added the custard, sprinkle the top with slivered almonds or chopped hazelnuts and dried fruit. Also, instead of water, make your sugar syrup with a nice sparkling wine, a nutty liqueur like amaretto. Dust with powdered sugar.
We have been making these for ever without the sugar syrup. It's an easy form of bougatsa. We dust it with icing/ powdered sugar when baked. Delicious 😋
It looks like a sweet Horefti pita (Χορευτή) called like that because when you apply the layer of dough on the pie you move it back and forth to crinkle it and it looks like you're dancing, the Greek word Χορευτή coming from χορός which means dance. 💃 That pie usually has savory filling but it makes sense to use the same technique for a sweet filling. The way you crinkle it in the video looks like a modern easier way to do it with a store bought phyllo. Also Phyllo (φύλλο) means leaf or layer in Greek, since its layers of dough. 🥬 I'm glad my family moved to Greece when i was 5 years old, i find the knowledge of the Greek language to be a fun bonus for so many things like in baking, video games and even medicine. 😊
Typically for the syrup (at least for middle eastern phyllo based desserts) is cooked until it coats the spoon when dipped in and pulled out just 15 or so minutes like you did. Also a squeeze of lemon juice is added to prevent crystallization of the syrup. This strikes me as a phyllo bread pudding so to speak.
Phyllo dough is very necessary for delicious crinkly cake it looks like paper towels super yes gonna cook breaded paper in oven my favorite vanilla paste 😄❤ Queen Emmy perfect!!!!
This looks great!!! I make baklava all the time, so for me I was like don't you have to let it rest before eating??? And not cutting it before it bakes is strange... I'm gonna have to remind myself, this is not baklava.
My aunt used to make something like this but instead of the simple syrup with sugar she would use equal parts honey and water and reduce that back to a syrupy viscosity it was soo good
Omg Emmy I accidentally hit dislike SO SORRY, just clicked like as fast as I could omg, that’s what I get for drying dishes while trying to convey to UA-cam how much I love emmymade 🤦🏻♀️
Maybe sprinkling some chopped nuts into the folds of the filo dough could make this even more like a "baklava cake". Definitely would take a ton of the tedium out of the normal process since the layers are shorter and sideways.
Hey Emmy! I love watching your videos. You make new flavors sound like so much fun. You've given me a craving for a childhood favorite - Custard slices I would love to see your take on these. Greetings from Cape Town, South Africa
Did that big pan fit in that little oven? 😳 I was watching a live UA-cam channel "AMC Princess Ana" (she's adorable! Worth a follow!). Her parents were helping her do one of those kits where you make "faux food" out of gummy paste. After everything was made and they went to eat them, her Nana said "What's that that Emmy says? Eat the ducky moss!"
It really looks like something between mpougatsa and galaktompoureko! Mpougatsa would have powder sugar and cinnamon on top. There’s a cheese pie with a similar style of messy/less structured use of the phyllo called patsabouropita.
It’s such a weird special warm feeling to hear Greek words used as is, when in the past I felt like I had to find a counterpart in English. Much love from greece!
Yep my mind went immediately to mpougatsa too!
Interesting, kinda reminded me of a weird cross between mpougatsa and portokalopita (obviously without the oranges)?
It reminded me of something my mom makes. If you search the web for "σουλτάνα γλυκό" you'll see this "crinkle cake" appears to be a variation of that recipe.
Spot on. I think mpougasta too
If she used honey instead of simple syrup, it would have been more like γαλακτομπούρεκο
A bit of orange or rose water would be lovely additions to the sugar syrup flavoring.
This looks like so much less of a PROCESS than baklava, which I love but rarely make. I'll give it a try!
I came for the recipe, I rewound it for "JAAAAzzz Haaands!"
Jazz hands. Thanks Emmy 💖💖💖💖
How long do you need to wait for the syrup to soak in?
I ate it immediately and it was delicious. I tried it again several hours later and the syrup was well soaked in and the texture of the crinkle was more like a bar and equally delicious.
Dilish and simple fantastic
Does it need the simple syrup or is it good without? Anybody can answer who has made it!🙂
It needs the simple syrup to moisten the phyllo dough..you might be able to just brush the top with the simple syrup and get a similar effect.
Thanks!
@@kellylaher7512 you can also use honey straight or lightened with a little water & lemon or orange juice & zest if you like it.
:)
@@creepyspookyicky thanks that sounds really good!
My earliest memory of my paternal grandmother is watching her stretch an enormous sheet of pastry dough for apple strudel over her kitchen table like a tablecloth. The patience! RIP, Grandma.
It’s absolutely mind boggling to imagine this paper thin pastry being made by hand, what an amazing woman your grandmother must have been.
In addition to the cinnamon, you could use honey, instead of simple syrup. For a holiday use food coloring in the syrup!
I think it would be great if you made the sugar syrup with rose or orange flower water to add another layer of flavor. A sprinkle of pistachios on top would be great too and pay homage to baklava.
That sounds great!
Oh that sounds delicious 🤤
I wonder about using honey instead of sugar to make the syrup
i add honey to my syrup, and top it with almonds
love baklava!
i actually have some at my house right now :)
Instead of the sugar syrup, use maple instead! Then if you're feeling a bit extra, also make a maple cream cheese drizzle for the top. Soooo good!
I’ll bet this would be great with maple syrup instead of a plain sugar syrup 😋
And blueberries on top!
I’m high af watching this lolololol
The syrup formula is 2:1 sugar to water. Once it starts boiling, you add few drops of fresh lemon juice. Done. It lives forever in the fridge. If u don’t follow this step the syrup will caramelize.
I mean the syrup will CRYSTALIZE not CARAMELIZE
There is simple syrup 1:1 and rich simple syrup 2:1. Rich simple syrup is used a lot in cocktails. Adding lemon juice to it makes invert syrup like Lyle's Golden Syrup.
Are you danish ( Hygge 👍😉 )?
@@millawitt1882 nope. But a huge fan of hygge.
I'll do the dishes if I can just hang out and eat all the stuff you make
I'll dry if I can join
I'll put away if I can join as well.
@@jillybean4265 I'll wipe down the range, counters, wash the washcloths and sweep the floor if I can get in too!
Hi Amy! Big fan and Greek in heritage here. This recipe resembles a lot of desserts we make in Greece and I think you would love it with some cinnamon too! We either dust some on top of such desserts or add a couple of sticks in the syrup while boiling. :)
I ate my weight in Greece with sweets like this….and the ones filled with cheese, soooo delicious!
@@SweetHopeCookies They are sold in every bakery in Greece and people have them for breakfast! The savoury ones are delicious too especially the ones with spinach and feta cheese :)
Substitute pumpkin pie filling in place of the custard, and you'd possibly have an interesting fall dessert...
*GALAKTOBOUREKO* ...... YES! Make that next, please! Actually, I like the one made with finely-shredded phyllo.... called 'kataifi' or 'kadaifi'. So good.....
That is so delightful!
Perfect timing for me to eat dinner and watch Emmy! Yay!😄❤ Also since you talked about it, have you made baklava on the channel before? I'd love to see you make it!
My expectations were p low for this (its a tiktok recipe after all) but then I made it and it was DELISH
This looks yummy! When I make simple syrup for my Turkish desserts I always put 1 clove in the syrup sometimes I put a teaspoon of lemon juice. But the choice gives a light flavor that most people can't quite place. Super yummy.
I wonder how this would be with a layer of sweetened cream cheese with a little vanilla added spear thinly on each sheet of phyllo dough before you accordion it-or maybe a less messy version, a layer of the cream cheese, sugar, vanilla, heavy cream and eggs whipped together and poured over instead of the custard. I could even see it topped with fresh strawberries and lightly sweetened fresh whipped cream! Seems versatile, would love to see different trial recipes using this as the base!
I think it would be very danish like :)
It would no longer be a quick easy recipe, that's for sure.
Underrated comment
I was JUST thinking of that...
I think the fresh strawberries would add enough water that it would compromise the crunchy
I knew there had to be a tiktok trend like this! I was trying to make Spanakopita the other day, and I couldn't find Phyllo dough in any of my local grocery locations!
😆😆😆
Have you ever tried homemade phyllo?
It's not nearly as thin & crackly as the store bought but it's infinitely more delicious! It's kind of like a cross between that kind of phyllo, crispy chewy pita bread & a little bit like puff pastry. IDK that's the best comparison but it's as close as anything I can think of!!
It's super simple to make but a good bit of work to roll out & stretch thin. It's best if you have a super long thin rolling pin & a couple/few extra hands lol.
It's so so worth the time & effort if you ever want to try it.
(ESP on spanakopita!!)
@@creepyspookyicky oh my! I'll have to look into it, thank you!!
@@rayzorwind7714 Try Dimitras Dishes, she makes a phyllo from scratch.
@@shainazion4073 Dmitra is actually the one I got the Spanakopita recipe from! I'll have to look at her phyllo video
My Grandma made something like this but she would spread applesauce and cinnamon sugar on each layer before she crinkled it up.
Bit like bread and butter pudding but with pastry instead of bread
That’s what I was thinking! Also I’ve never seen filo spelt this way… you learn something new every day!
Another yummy video, Emmy. Thanks.
Your mention of baklava, followed by the mention of custard, reminded me of a recipe I found in a newspaper and tried only once: baklava-topped cheesecake.
You should check it out and give it a try. Like you, I used store-bought Philo dough, but I made the cheesecake by scratch.
I like baklava, but I believe I'm going to love this!!😊 I'm going to make it tomorrow! My grandkids are in for a treat!! Thanks for another great recipe!! Keep up the good work!! Hope you have a great day!
For many years I helped with the baking for our church’s Greek Festival. We made a syrup to pour over the desserts (baklava, galaktoboureko, etc). In addition to sugar and water we include cinnamon, and honey. We finish with some Grand Marnier. I learned it from one of the Yia Yia who owned a local restaurant and there was no written recipe for it. It was all by taste! I bet this cake would be delicious with that syrup!
I wonder how this would be with lemon flavoring or lemon zest in it? It reminds me of this cake that's sold in my local grocery store called Ooie Gooie Butter cake!!! Yummmmm!!!!!
Do you live in/near Detroit? I think Emmy made that a few months ago.
@@CricketsBay gooey butter cake is iirc a St Louis thing...?
Our Detroit delicacy is Bumpy Cake!
You and Ann are literally the Queens of youtube cooking
They really are
Who is Ann?
Anne Readon from "How To Cook That" she's also on UA-cam. She's brilliant 😃
Absolutely, they are the only ones we watch with any regularity. So awesome
This would be really pretty if you cut the dough into strips and roll them up and cook them in a muffin pan. Little roses.
I think I might try it this way for individual servings, thank you for the idea! 💛
My grandmother used to make her own phyllo back in Lebanon which was a production number and a half (including cursing, yelling and other expressions of stress management) but after she came to America and discovered frozen which met her standards, things got a little quieter in the kitchen...
Randy, do you know what brand met her standards?
It was back in the 70s so I don't remember the brand but I do remember it was from Greece and it a blue box with Greek letters in white - I know, what a surprise - all over it. I used a box for a collage on languages for some project
Hi Emmy from a fellow New Englander! Spring is soon upon us! My chickens are starting to lay again…are yours?
Yes! They've been laying for a few weeks now. 🐓
After it was cooled did the custard set up more?
I'm greek and this does indeed look like a quick/lazy version of galaktobureko. Based on that resemblance, I'd tweak it by adding a little bit of orange zest between the crinkles and replacing part of the syrup (like, half of it) with honey - especially if I could get my hands on some good thyme honey, which has a very distinctive smell. Also, topping the whole thing off with cinammon sounds like a good idea.
BTW if you liked this, you could also give galatopita (aka greek custard pie) a chance, which is also a relatively easy recipe that resembles galaktobureko.
Oh Emmy, you, your channel and especially the audience you’ve cultivated are SO REFRESHING!!
I just love watching you, being inspired by you but more than anything else I love reading through your comments and having my faith continuously renewed in humanity :)
It’s so rare to find any nastiness over on your channel! I so deeply appreciate how fantastically lighthearted AND educational this little world you’ve created is 🙏🏻🙏🏻🙏🏻
Baclava is not just Greek, it’s Levantine. It’s many Middle-eastern and Mediterranean countries’ traditional desert.
Baklava**
Give a galaktoboureko one day with the semolina custard. I think you'll like it better.
That sounds really good Emmy! I would like to see a trade by you with maybe a little rosewater and sugar syrup and then just the ever so tiny bit of honey drizzled over the top instead
I love watching you at night when it’s time to wine down for bed. Your content and voice, it just works.
Looks good! I just love the sound of your voice when you describe the food. So relaxing for some reasons. 🧡
I am always squeezing a lemon into the syrup to give it a tangy taste , otherwise is too sweet for me , it looks amazing!
Did you end up using both packages of phyllo dough?
Is anyone else not really into the tiktok recipe videos? I miss the older videos, it feels like they had a bit more work put into them and were more interesting… 😢 No disrespect to Emmy but if she sees this… it’s just my feedback from a viewer who has been watching every video for almost ten years now!
I agree. I personally liked this recipe but it’s the first one I’ve cared about in quite a while. A lot of these tik tok recipes are way too simple and are just bastardized, lazy versions of preexisting recipes. I feel like most of them are designed for clicks and not for actual quality results. I’m maybe she’s just getting burnt out and wants to do really simple recipes without a lot of work and tik tok is an easy place to find low effort content. The quality of the recipes does seem to be decreased a bit.
I absolutely love your videos and look forward to seeing what your gonna prepare. You are jus a joy to watch thank u 🥰🥰
Hi Emmy!!! Love your dedication to UA-cam content!! Thank you!!
It’s almost like a noodle kugel that my mom used to make but with Filo dough instead of noodles.
I love kugal. Never heard of it with filo. Yum!!
Be nice to make individual ones in a muffin tin.
Ooh I like that idea!
Good morning x God bless you and keep you safe 💕
Okay the amount of joy and caring you put in just your greetings immediately makes my day happy 😊! Thank you for that!
When you added the custard, sprinkle the top with slivered almonds or chopped hazelnuts and dried fruit.
Also, instead of water, make your sugar syrup with a nice sparkling wine, a nutty liqueur like amaretto. Dust with powdered sugar.
We have been making these for ever without the sugar syrup. It's an easy form of bougatsa. We dust it with icing/ powdered sugar when baked. Delicious 😋
I'd like to try this as a savory dish- like a quiche with spinach etc.
Now, this sounds great!!
I made something like this but added blackberries, it was pretty good warmed up with whippy cream and a lil cinnamon 😊
It looks like a sweet Horefti pita (Χορευτή) called like that because when you apply the layer of dough on the pie you move it back and forth to crinkle it and it looks like you're dancing, the Greek word Χορευτή coming from χορός which means dance. 💃
That pie usually has savory filling but it makes sense to use the same technique for a sweet filling. The way you crinkle it in the video looks like a modern easier way to do it with a store bought phyllo.
Also Phyllo (φύλλο) means leaf or layer in Greek, since its layers of dough. 🥬
I'm glad my family moved to Greece when i was 5 years old, i find the knowledge of the Greek language to be a fun bonus for so many things like in baking, video games and even medicine. 😊
Typically for the syrup (at least for middle eastern phyllo based desserts) is cooked until it coats the spoon when dipped in and pulled out just 15 or so minutes like you did. Also a squeeze of lemon juice is added to prevent crystallization of the syrup.
This strikes me as a phyllo bread pudding so to speak.
This is a simplified “lazy” recipe for Galaktoboureko.
I love how you’re able to describe so well what it tastes like - it’s definitely worth giving it a try !
Anyone else watching this wondering if Phyllo Dough was something unique to only learn you may know it as Filo Pastry !
I was looking for this comment!
Phyllo dough is very necessary for delicious crinkly cake it looks like paper towels super yes gonna cook breaded paper in oven my favorite vanilla paste 😄❤ Queen Emmy perfect!!!!
Kind of looks like tree bark. I very yummy, delicious, sugary, gooey tree bark. lol I'm hungry now.
I didn't know what else to make up for this at midnight so I made garlic bread 😆
Emmy! You should try making "Tequeños"!
It is one of the best things Venezuelan cuisine could offer you 💛✨
Greetings from Venezuela ❤️
I bet substituting molasses for the sugar syrup would be lovely!
It kind of remind of Kouign Amann, a French desert from the Britanny region. It's made of pastry dough with tons of butter and sugar. So good 🤤
I wonder what a lite chocolate drizzle would taste like on this.
Yum! Or caramel!
@@pinkLeopard580 Or Both😆
Actually to make a thick syrup, just put less water. you don't have to cook it longer than just boiling it
ur videos are always so cozy omg and today wasn’t the best and it’s rainy so this is just what i need !!
A rich syrup would be 2:1 ratio. Kind of like a bartender would use.
Would you want to add any spices like cinnamon?
I enjoyed the butter and vanilla, but feel free to put your own spin on things.
Sounds kind of like a kugel & baklava had a baby
Emmy if you add lemon juice to the sugar syrup, it keeps it from crystalising 🍋
Did you use both packs of phyllo?
Here were in (South) Germany have an apple pie with the exact same ingridients (except the syrup)
This looks great!!! I make baklava all the time, so for me I was like don't you have to let it rest before eating??? And not cutting it before it bakes is strange... I'm gonna have to remind myself, this is not baklava.
Did you use both boxes?
Looks like a Ooey Gooey butter cake too me!
My aunt used to make something like this but instead of the simple syrup with sugar she would use equal parts honey and water and reduce that back to a syrupy viscosity it was soo good
The name reminds me of the song Mr. Krinkle by Primus, off their 1993 Pork Soda album.
Omg Emmy I accidentally hit dislike SO SORRY, just clicked like as fast as I could omg, that’s what I get for drying dishes while trying to convey to UA-cam how much I love emmymade 🤦🏻♀️
Just click again the dislikes button, it will the unselect it. Like it never happened.
! Now it is a TikTok trending! I made it in my channel 4 years ago We call it بقلاوة معقجة meaning crinkle baklava
I would love to see you make the savoury one with feta
i need to buy more baking pans because of you emmy!
There are worse problems to have in life! (But I know what you mean .... )
How about a crumbled nut topping?
I eliminated the syrup and dusted it with powdered sugar , not so sweet that way
Maybe sprinkling some chopped nuts into the folds of the filo dough could make this even more like a "baklava cake". Definitely would take a ton of the tedium out of the normal process since the layers are shorter and sideways.
Great minds, I was thinking of substituting almond extract for vanilla and using slivered almonds. I add nuts to sverything.
I hate scrolling through tiktok but that’s where the innovative recipes are. Love that you review them so I can watch your peaceful videos instead!!
My sister just made this for our family bingo night! It was really good! Thanks for the video!
Who won bingo?
Now I'm curious, who won?
@@meganthings haha both of my nephews won! They picked the prizes I brought which were a toy drone and this neat string shooter toy.
@@storytimeeeee Hahaha
@@Cr125stin so awesome!!!
I will be making this. Thank you🥰
Hey Emmy! I love watching your videos. You make new flavors sound like so much fun.
You've given me a craving for a childhood favorite - Custard slices
I would love to see your take on these.
Greetings from Cape Town, South Africa
This is like a mix between Baklava and a Custard Slice
Vanilla reminds me of Granny, she wore vanilla as perfume
I HAVE BEEN YOUR FAN FOR YEARS AND FOR THIS TO HAPPEN IS A DREAM COME TRUE!! WOW
I think I'd probably top it with powdered sugar rather than the syrup. 🙂
Every night I end my day watching your video's. So, Thank you! I love your video's Plz dont ever stop!❤❤❤
I made this, and added lots of ground walnuts, cinnamon, a touch of salt & thinned honey instead of simple syrup. It was fab!🤌
You said Galaktobouriko rlly well actually 😄
I don't think Pyrex makes that size any more, but there are a million places that make 13 by 9
I have one that size in brown with the plastic lid. I got it from my Mamaw. So many good things cooked in it. I'm going to be making this
Did that big pan fit in that little oven? 😳 I was watching a live UA-cam channel "AMC Princess Ana" (she's adorable! Worth a follow!). Her parents were helping her do one of those kits where you make "faux food" out of gummy paste. After everything was made and they went to eat them, her Nana said "What's that that Emmy says? Eat the ducky moss!"