Crinkle Cake

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    1 hr 20 mins

  • Total Time

    1 hr 25 mins

  • Servings

    16 servings

  • Calories

    312 kcal

  • Course

    Dessert

Crinkle Cake

This phyllo crinkle cake, soaked with custard and topped with pistachios, is that viral dessert everyone’s talking about—fun to make and even better to eat!

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Ingredients

Servings
  • 1 pound box of phyllo 9″x14″ sheets, room temperature
  • 1 cup (2 sticks) melted butter
  • 1 cup whole milk
  • 2 eggs
  • 2 cups granulated sugar divided
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • ¾ cup water
  • 1 teaspoon rose water
  • ¼ cup pistachios crushed, for garnish
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Instructions

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish with some of the melted butter.
  2. Take two sheets of phyllo dough at a time, crinkle them like an accordion, and place them into the baking dish. Repeat this process until the dish is filled. Keep the unused phyllo covered with a damp towel to prevent it from drying out.
  3. Bake the crinkled phyllo dough for 10 minutes. This helps to keep the dough from getting soggy when you add the toppings later.
  4. Remove the dish from the oven and pour the melted butter evenly over the crinkled dough. Return to the oven and bake for another 12 minutes, until the dough turns golden and crispy.
  5. While the dough bakes, make the custard by whisking together the milk, eggs, 1 cup of sugar, cardamom and vanilla. Make sure the mixture is fully combined.
  6. Once the phyllo has finished its second bake, remove the dish from the oven and pour the custard mixture over the top. Return the dish to the oven one more time and bake for about 40 minutes, or until the custard is set and the top is golden brown.
  7. While the cake bakes, prepare the syrup. In a small saucepan, combine the remaining 1 cup of sugar with ¾ cup of water. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes, or until the syrup thickens. Stir in the rose water, and let the syrup cool completely.
  8. When the cake is done baking, take it out of the oven and immediately pour the cooled syrup over the top, allowing it to soak into the cake.
  9. Before serving, garnish with crushed pistachios.

Notes

  • Storage: This cake is definitely best enjoyed as soon as possible. That way, it'll still be warm and the layers crispy! However, you can keep it in an airtight container for a few days and try reheating it in an oven or toaster oven to get the phyllo crispy again.

Nutrition Information

Show Details
Serving 1oz Calories 312kcal (16%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 53mg (18%) Sodium 243mg (10%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 414IU (8%) Vitamin C 0.1mg (0%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 312 kcal

% Daily Value*

Serving 1oz
Calories 312kcal 16%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 53mg 18%
Sodium 243mg 10%
Potassium 77mg 2%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 414IU 8%
Vitamin C 0.1mg 0%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

5.0

9 reviews
Excellent

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