Crinkle Cake

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A delicious, easy phyllo dessert with rich Middle Eastern flavors. Crisp, golden pastry ridges with a lush custard base, all soaked in a fragrant honey syrup. Great for company, holidays, and endlessly versatile.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Middle East

Diet: Halal

Servings: Servings

Calories: 342kcal

Author: Amira

Ingredients

For the Pastry Base:

1 lb phyllo sheets thawed overnight in the refrigerator
½ cup unsalted butter melted

For the custard:

1 cup whole milk
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

For the simple syrup:

1 cup granulated sugar
½ cup water
1 tablespoon honey
Juice of half a lime
1 teaspoon vanilla extract

Instructions

Make the Syrup:

In a small saucepan over medium heat, combine the water, sugar, honey, and lime juice. Stir well and bring to a boil.
Reduce the heat to medium-low and let it simmer gently for about 10 minutes, until the syrup slightly reduces and thickens.
Remove from the heat, stir in 1 teaspoon vanilla extract, and set aside to cool completely.

Fold & First Bake:

Preheat oven to 350°F/175°C. Lightly brush a 9x13-inch baking dish with a little melted butter and set aside.
Take two phyllo sheets together and accordion-fold (crinkle) them like a paper fan.
Place the folded sheets vertically along the shorter side of the prepared dish, tucking them snugly against the edge.
Repeat with the remaining sheets, two at a time, placing each accordion strip right against the previous one until the pan is completely filled.
Bake on the center rack of your oven for 10 minutes until the edges are lightly toasted.

Add Butter & Custard:

Remove the pan from the oven and evenly drizzle the remaining melted butter over all the crinkled tops. Return to the oven for another 10 minutes.
While the phyllo is baking, whisk together the milk, sugar, eggs, and 1 teaspoon vanilla extract in a bowl (or pulse in a blender) until fully smooth.
Remove the pan from the oven and pour the custard mixture evenly over the warm phyllo, making sure it gets into all the crevices.
Return the pan to the oven and bake for 25 to 30 minutes, or until the custard is set and the phyllo top is a deep golden brown.

Soak & Serve

Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake.
Let the cake soak up the syrup and cool for at least 20–30 minutes before slicing.
Garnish with chopped pistachios if desired, and serve warm or at room temperature.

Notes

Flavor Upgrades: Customizing the custard or syrup is easy! Try simmering a cinnamon stick or cardamom pods in the syrup, or add a few drops of rosewater or orange blossom water right at the end.
Storage: Best enjoyed the day it is made for maximum crunch.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 325°F (160°C) to restore crispness (avoid microwaving).

Nutrition