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–+ servings

Crinkle Cake

A delightful Middle Eastern dessert featuring crinkled phyllo pastry soaked in a creamy vanilla custard, topped with a floral syrup.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Middle Eastern
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package phyllo pastry sheets (16 oz), thawed
  • 1 cup unsalted butter, melted You can also use ¾ butter + ¼ vegetable oil.
For the Custard
  • 1 cup milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
For the Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water or orange blossom water Optional, adds fragrance.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Unroll phyllo sheets and crinkle each sheet accordion-style, placing them vertically in a greased 9x13-inch baking dish.
  3. Drizzle or brush melted butter evenly over crinkled phyllo.
Baking the Cake
  1. Bake for 10–15 minutes until lightly golden and just crisping on the edges. Remove from oven.
  2. Whisk together milk, heavy cream, sugar, eggs, and vanilla extract in a bowl.
  3. Pour custard evenly over the phyllo and let sit for 5 minutes.
  4. Return to oven and bake for 30–35 more minutes until custard is set and top is golden.
  5. Let cool while making the syrup.
Making the Syrup
  1. In a small saucepan, combine water, sugar, and lemon juice. Bring to a gentle boil and simmer for 8–10 minutes.
  2. Remove from heat and stir in rose water or orange blossom water, if using.
Finishing Touches
  1. Pour warm syrup over the warm cake evenly.
  2. Let sit for 15–20 minutes before slicing.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 32gProtein: 4gFat: 17gFiber: 1gSugar: 20g

Notes

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for 4–5 days. Can be frozen for up to 1 month.

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