Ah, crinkle cake—the dessert that makes you wonder why you ever bothered with anything else. You know those rainy afternoons when all you want is something sweet and comforting? This cake is your answer. It’s like a cozy sweater for your taste buds, with its soft layers and a dusting of powdered sugar that feels like a gentle snowfall.
Steps
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with some melted butter. Take two sheets of phyllo dough at a time, crinkle them into an accordion shape, and place them in the dish. Continue this process until the dish is full, keeping unused phyllo covered with a damp towel to prevent drying.
- Bake the crinkled phyllo for 10 minutes to ensure it stays crisp when toppings are added. After the initial bake, remove the dish and pour melted butter evenly over the dough. Return to the oven for another 12 minutes until golden and crispy.
- While the dough bakes, prepare the custard by whisking together milk, eggs, 1 cup of sugar, cardamom, and vanilla until well combined. Once the phyllo has finished baking, pour the custard mixture over it and bake for about 40 minutes until the custard sets and the top is golden brown.
- As the cake bakes, make the syrup. Combine the remaining 1 cup of sugar and ¾ cup of water in a saucepan, bring to a boil, then simmer for roughly 10 minutes until thickened. Stir in rose water and let the syrup cool completely.
- Once the cake is finished baking, remove it from the oven and immediately pour the cooled syrup over the top, allowing it to soak in. Before serving, garnish the cake with crushed pistachios for added flavor and texture.
Ingredients
- 1 pound box of phyllo dough (9″x14″ sheets), at room temperature
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup whole milk
- 2 eggs
- 2 cups granulated sugar, divided
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- ¾ cup water
- 1 teaspoon rose water
- ¼ cup pistachios, crushed for garnish
Nutritional Values
Calories: 4992kcal | Carbohydrates: 656g | Protein: 64g | Fat: 240g | Saturated Fat: 128g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 80g | Trans Fat: 8g | Cholesterol: 848mg | Sodium: 3888mg | Potassium: 1232mg | Fiber: 16g | Sugar: 416g | Vitamin A: 6624IU | Vitamin C: 1.6mg | Calcium: 512mg | Iron: 16mg
FAQ
- How should I store Phyllo Crinkle Cake?
- It’s best to enjoy this cake fresh while it’s still warm and the layers are crispy. However, you can store it in an airtight container for a couple of days. To regain the crispiness, try reheating it in an oven or toaster oven.
- Is it possible to freeze Phyllo Crinkle Cake?
- Freezing is not recommended for this cake. The texture would be compromised due to the sugar syrup, custard, and phyllo dough components, which don’t hold up well after being frozen, thawed, and reheated.
- Can I use a substitute for phyllo dough in this recipe?
- Phyllo dough is essential for achieving the characteristic layers of crinkle cake. Alternatives like puff pastry would expand too much, disrupting the desired accordion folds and texture.
- What are some possible variations or additions to the recipe?
- You can add lemon zest and juice to the simple syrup, use condensed milk in place of the homemade custard, swap cardamom for cinnamon, or try different nuts like walnuts, almonds, hazelnuts, or pecans instead of pistachios.
- Why is it important to let phyllo dough come to room temperature before use?
- Allowing phyllo dough to reach room temperature makes it easier to handle and prevents the delicate sheets from breaking as you unfold them.
Tips
- Thaw Phyllo Dough Properly: Ensure the phyllo dough reaches room temperature in its package before opening it. This prevents the delicate layers from breaking when you unwrap them.
- Keep Phyllo Dough Moist: As you work, cover the unused phyllo sheets with a damp towel or paper towel to prevent them from drying out and becoming brittle.
- Initial Bake for Crispiness: Do not skip the initial bake of the crinkled phyllo dough without butter. This step is crucial for achieving a crispy texture before adding the custard and other toppings.
- Quick and Careful Handling: Work swiftly but gently when handling phyllo dough, as it can easily tear—especially when it starts to dry out. Keeping the unused sheets covered will help maintain their pliability.
Equipment
- Phyllo Dough: If not readily available at local stores, this can be purchased online.
- Rose Water: Some may not have this in their pantry, and it can be found online.
- Rolling Pin: If needed for crushing pistachios, though many might already have this at home.
- 9×13-inch Baking Dish: If the specific size isn’t already owned, this could be something to purchase.
- Zipper-lock Bags: For crushing pistachios, if not already available.
