Crinkle Cake
User Reviews
4.6
Crinkle Cake
Description
The Crinkle Cake starts by folding pairs of phyllo dough sheets accordion-style to create a textured, crinkled effect in an ungreased rectangular pan. It undergoes an initial bake, followed by brushing with melted butter, then baking again to crisp and brown the layers. A custard made from milk, eggs, sugar, rose essence, and ground cardamom is poured over the baked phyllo and baked further until set to a golden finish.
Once baked, a sugar syrup flavored with rose essence is combined with the cake to add moisture and fragrant sweetness. The assembly is garnished with chopped pistachios and rose petals to add color and texture contrast, contributing to the cake's floral and nutty notes alongside the creamy cardamom custard and crisp layers.
The dessert is elaborate with its phyllo texture and fragrant components but can be adapted for eggless preparation by replacing eggs with condensed milk. Rose essence used here is commonly available in Indian grocery stores but can be substituted with rose water. Nuts are optional depending on allergies, and syrup consistency influences final moisture level.
Ingredients
- 1 phyllo dough box
- 2 butter melted, sticks
Custard
- 1 cup milk
- ¾ cup sugar
- 1 teaspoon rose essence
- 1 teaspoon ground cardamom
- 2 egg
Syrup (See notes)
- 1 cup sugar
- ½ cup water
- ½ teaspoon rose essence **
Garnish
- ½ cup pistachio chopped
- 1 tablespoon rose petals
Instructions
- Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.
- Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.
- Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration!
- Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan.
- Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes.
- Combine milk, sugar, cardamom, rose essensce, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown.
- Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.
Notes
- To make eggless custard, use whole milk combined with condensed milk, cardamom powder, and rose essence.
- Use rose essence from Indian grocery stores; rose water can serve as a substitute.
- Skip pistachios if nut allergies are a concern.
- The rose-flavored sugar syrup’s one-string consistency affects the cake’s moisture; refer to similar recipes for syrup details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 136mg | 6% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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