Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1 cinnamon stick
• 1 , 16-ounce
• 0.75 cups whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.25 teaspoons salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking pan with parchment paper.
2. 2 For brown butter, melt butter in a small saucepan over medium heat and simmer, stirring frequently, until browned, fragrant, and foamy with brown bits in it, 5 to 10 minutes. Remove from heat and pour into a small heat-safe bowl. Let cool.
3. 3 For syrup, stir together sugar, water, lemon juice, and cinnamon stick in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to low; simmer until slightly thickened, about 10 minutes. Let cool.
4. 4 Meanwhile, stack 2 phyllo sheets; starting with a short end, fold accordion-style into a strip, using approximately 1 1/2-inch folds. Arrange folded phyllo along the short end of prepared pan. (Keep remaining phyllo covered with a clean, damp kitchen towel while you work.)
5. 5 Repeat stacking and folding with remaining phyllo, evenly spacing strips in the pan. Bake for 10 minutes.
6. 6 Remove from the oven. Stir cooled brown butter, then drizzle over phyllo. Bake for 10 minutes more.
7. 7 Meanwhile, whisk together milk, eggs, vanilla, and salt in a 2-cup liquid measuring cup until combined. Pour egg mixture evenly over phyllo. Bake until golden, 35 to 40 minutes.
8. 8 Pour syrup over the warm cake (discard cinnamon stick). Let cool on a wire rack for 15 minutes. Cut into 20 squares. Serve warm.

Nutrition per serving