Crinkle Cake

A delightful dessert that combines flaky layers of phyllo dough with a rich custard filling, perfect for any occasion.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: International

Calories: 230

Ingredients Method Notes

Ingredients

For the Crust and Custard

250 g phyllo dough (kataifi-style or thin phyllo sheets)
3 large eggs
150 g sugar (3/4 cup)
1 tsp vanilla extract
500 ml milk (2 cups)
120 ml heavy cream (1/2 cup) Can be substituted with more milk.
60 ml melted butter (1/4 cup)
1 tsp baking powder
1 pinch salt
Powdered sugar for dusting (optional)
Honey or syrup for drizzling (optional)

Method

Preparation

Preheat your oven to 180 degrees C (350 degrees F).
Scrunch or crinkle the phyllo dough loosely and place it into a greased baking dish (about 20×30 cm).
In a bowl, whisk together the eggs, sugar, vanilla, milk, cream, melted butter, baking powder, and a pinch of salt until smooth and well combined.
Pour the custard evenly over the crinkled phyllo. Gently press the dough so it absorbs the liquid.

Baking

Bake for 40-45 minutes, or until golden brown on top and set in the middle.
Let it cool for 10-15 minutes. Dust with powdered sugar or drizzle with honey or syrup if desired.

Notes

To store Crinkle Cake, place it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Cover only after it has cooled completely to prevent moisture buildup. Keep phyllo sheets covered with a damp cloth to prevent drying out while working.