Crinkle Cake Recipe
A delightful dessert with layers of crispy phyllo, creamy custard, and sweet syrup.
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Servings: 12
Ingredients
For the Pastry:
- 1 package 16 oz phyllo dough, thawed
- 1 cup unsalted butter melted
- For the Custard:
- 2 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
For the Syrup:
- 1 cup granulated sugar
- 3/4 cup water
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Crinkle phyllo sheets: Take 2-3 sheets at a time, loosely fold into an accordion shape, and place in the baking dish. Repeat until all phyllo is used.
- Bake phyllo for 10 minutes. Remove from oven and drizzle with half the melted butter. Bake for another 5-7 minutes until lightly golden.
- Make custard: Whisk together milk, eggs, sugar, vanilla, and almond extract (if using).
- Pour custard over partially baked phyllo. Drizzle remaining butter on top.
- Bake for 35-40 minutes, until custard is set and top is golden brown.
- While cake bakes, make syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
- Pour hot syrup over the baked cake immediately after it comes out of the oven.
- Allow cake to cool to room temperature before serving.
Notes
- For best results, allow phyllo dough to thaw in the refrigerator overnight.
- Keep phyllo covered with a damp cloth while working to prevent drying out.
- Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.