ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2024 Cleveland OH. All rights reserved.

Festive Phyllo King Cake

Total Time: 1 HR 50 MIN Makes: 10 servings
Prep Time: 30 MIN Cook Time: 50 MIN Additional Time: 30 MIN

Whether for Mardi Gras celebration or the Epiphany, this phyllo-ized version of King Cake is sure to be a hit. We’ve scrunched layers of phyllo, soaked in an almond custard and baked until golden. Then infused it with honey syrup and added sprinkles on top. An almond is hidden within the cake for one lucky person to find.

Special Equipment

A tube pan is required for this recipe (as pictured in directions).


1 roll Athens® Phyllo Dough (9×14”), thawed
1/3 cup water
1/3 cup honey
1 strip orange peel (1″x3″)
1 cinnamon stick
1 1/2 sticks unsalted butter
1 whole almond (optional)
1 large egg
2 large egg yolks
2/3 cup sugar
1 2/3 cups milk
1 teaspoon pure almond extract
1 tablespoon almond flour
1/4 teaspoon cinnamon
pinch salt


Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 375ºF.

In a small saucepan, combine honey and water. Add cinnamon stick, orange peel and bring to a boil over high heat. Reduce heat to a low simmer for 15-20 minutes or until mixture has reduced to 1/4-1/3 cup. Remove from heat.

Heat butter in a small fry pan until melted and starts to brown. (The little browned milk solids that develop on the pan add flavor.) Remove from heat. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Brush inside of tube pan with butter  and place on a baking tray. Lightly brush one sheet of phyllo with butter. Fold in half lengthwise and lay inside pan curving around base of tube. Repeat process with three more sheets of phyllo arranging them to evenly cover bottom of pan and just a little up the side and tube of pan, pressing down and lightly brushing each with butter. Place one sheet of phyllo on work surface. Lightly brush with butter. With the long side facing you, gather long sides together and scrunch it into a very loose fan like strip. Place in pan around tube with folds facing up. This should be approximately 2 1/2″ – 3″ high.

Do not press the phyllo down too firmly. Repeat  process with remaining sheets of phyllo, placing them loosely next to each other around the tube, working outwards, filling the pan (see photo). Tuck almond (if using) in anywhere out of sight amidst the phyllo. Pour remaining butter evenly on top and lightly brush to be sure phyllo is thoroughly buttered. Bake 25-30 minutes or until golden brown.

While phyllo is baking, in a medium bowl whisk together egg, egg yolks and sugar. Add milk, almond extract, almond flour, cinnamon and salt, whisking until thoroughly blended. Pour evenly over phyllo immediately after removing from oven. Return to the oven and bake for additional 20-25 minutes until liquid is thickened and mostly absorbed into phyllo.

Remove orange peel and cinnamon stick from syrup. Remove cake from oven and immediately pour syrup slowly and evenly over cake. Allow to rest for 30 minutes or until syrup has been completely absorbed. Sprinkle colored sugar and sprinkles on top of cake to decorate. Allow cake to rest another 30 minutes. Gently lift cake by center tube and remove pan sides. Using two spatulas, one on either side of tube, lift cake off pan and onto serving plate.

Serve at room temperature or chilled. Once completely cooled, cake may be covered in foil and refrigerated for a day.


Serving size: 1 slice (118g), Amount per serving: Calories 310, Total Fat – 16g, Saturated fat – 10g, Trans Fat – 0g, Cholesterol – 90mg, Sodium – 120 mg, Dietary Fiber – 0g, Total Carbohydrate –38g, Total Sugars – 24g, Protein –5g, Vitamin D – 6%, Calcium 6%, Iron 6%, Potassium 2%