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5.0 from 3 votes

Crinkle Cake with Pistachios

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 9 servings
Course: Dessert
Cuisine: International

Ingredients

  • 1 pack of phyllo pastry
  • 50 g melted butter (plus extra for greasing)
  • 380 g condensed milk (1 can)
  • 200 ml heavy cream
  • 70 g chopped pistachios
  • 1 tsp vanilla extract (optional)

Instructions

    Cup of Yum
  1. Preheat your oven to 180°C (355°F). Grease a baking tray lightly with melted butter.
  2. Unroll the phyllo pastry. Arrange the phyllo pastry sheets in a baking tray, folding them into a fan shape two at a time.
  3. Brush the sheets with the melted butter.
  4. Bake in the preheated oven for 20 minutes until the pastry is lightly crisp and golden.
  5. 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.
  6. 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.
  7. 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