Crinkle Cake with Pistachios
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
9 servings
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Course
Dessert
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Cuisine
International
Crinkle Cake with Pistachios
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This Crinkle Cake with Pistachios features crisp, buttered phyllo pastry layers topped with a rich, creamy blend of condensed milk and heavy cream, enhanced with vanilla and a pinch of salt, and finished with a sprinkle of chopped pistachios for a satisfying crunch.
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Ingredients
- 1 phyllo pastry pack
- 50 g butter plus extra for greasing, melted
- 380 g condensed milk (1 can)
- 200 ml heavy cream
- 70 g pistachio chopped
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 180°C (355°F). Grease a baking tray lightly with melted butter.
- Unroll the phyllo pastry. Arrange the phyllo pastry sheets in a baking tray, folding them into a fan shape two at a time.
- Brush the sheets with the melted butter.
- Bake in the preheated oven for 20 minutes until the pastry is lightly crisp and golden.
- Remove the tray from the oven. You can either mix the condensed milk, heavy cream, vanilla extract (optional), and a pinch of salt together in a bowl before pouring, or pour the condensed milk and heavy cream separately over the pastry. Mixing them first typically ensures a more uniform flavor and consistency.
- Return the tray to the oven and bake for an additional 20 minutes, or until the mixture is set and starts to develop a slight crust.
- Take the tray out of the oven and immediately sprinkle the chopped pistachios over the top. Allow the dessert to cool slightly before slicing and serving.
Notes
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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