Berry Phyllo Custard Bake

Name: Berry Phyllo Custard Bake
Yield: 1 cake (9-inch / 23 cm), about 8–10 servings
Cuisine: Greek
Ingredients: Unsalted butter — 225 g (2 sticks), melted, or as needed; Baklava phyllo dough — 1 package (about 14 sheets); Heavy cream — 300 mL (1¼ cups); Eggs — 3 large; Vanilla sugar — 1 packet (or 1 tsp vanilla extract); Granulated sugar — 150 g (about ¾ cup); Lemon zest — 1 tsp; Mixed forest berries — 250–300 g (about 2 cups or one 10 oz / 283 g bag), fresh or frozen; Powdered sugar — for dusting

A crisp, buttery phyllo pastry filled with creamy vanilla custard and topped with sweet mixed berries for an elegant yet surprisingly easy dessert.