Crinkle Cake
Golden crinkled phyllo layers soaked in a sweet vanilla custard — crisp on top, creamy inside.
Ingredients
For the crinkled phyllo
- 1 lb phyllo dough, thawed about 16 oz, one full package
- 1 cup unsalted butter, melted 2 sticks; salted butter works in a pinch
For the vanilla custard
- 4 large eggs room temperature
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- 1 pinch fine sea salt
Optional simple syrup (for a soakier finish)
- ½ cup granulated sugar
- ½ cup water
- 1 tbsp fresh lemon juice keeps the syrup from crystallizing
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish. Keep your phyllo covered with a damp towel while you work so it does not dry out.
- Take one sheet of phyllo at a time. Gently scrunch it accordion-style along the long edge into a loose crinkled ribbon, then stand it up on its edge in the baking dish. Line the ribbons up snugly across the pan until the dish is full. Do not press them flat — the crinkles are where the crisp golden ridges form.
- Slowly drizzle the melted butter evenly over the tops and into the folds of the crinkled phyllo. Bake for 20 to 25 minutes, or until the top ridges are deep golden brown and crisp.
- While the phyllo bakes, whisk the eggs, milk, heavy cream, sugar, vanilla extract, and a pinch of salt in a large bowl until fully smooth and the sugar is dissolved.
- Pull the hot pan from the oven. Slowly pour the custard evenly over the crinkled phyllo, letting it seep into the folds. Do not stir. The bottom will drink most of it in; the tops stay crisp.
- Return to the oven and bake another 25 to 30 minutes, until the custard is set (no jiggle in the center) and the ridges are a rich deep gold. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
- For a soakier, baklava-style finish, simmer the sugar, water, and lemon juice for 5 minutes until slightly thickened. Drizzle the warm syrup over the hot cake straight out of the oven. Skip this for a lighter, more custardy dessert.
- Let the crinkle cake rest for 10 to 15 minutes so the custard can finish setting. Slice into squares and serve warm. It is fantastic on its own or with a scoop of vanilla ice cream.
Notes
Best served the day it is baked — the ridges are at their crispest within a few hours. Reheat leftovers uncovered in a 325°F oven for 8 to 10 minutes to bring the crunch back.
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