Name: Crinkle Phyllo Milk Pie with Rose Water and Pistachios Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 16 ounce box of phyllo dough (thawed); 2 sticks butter, melted (1 cup); 1 cup milk; 2 large eggs; ¾ cup sugar; 2 teaspoons vanilla extract; 1 cup sugar; ½ cup water; ½ teaspoon saffron; 2 teaspoons rose water; ¼ cup pistachios (finely chopped); 2 tablespoons dried rose petals

Introduction

Crinkle Cake, also known as Phyllo Milk Pie, is a delightful Middle Eastern dessert featuring layers of buttery phyllo pastry soaked in a fragrant milk custard and topped with a sweet saffron syrup. Its unique crinkled texture pairs beautifully with the floral notes of rose water and the crunch of pistachios.

The image shows a white oval baking dish filled with a layered dessert featuring thin, crispy golden-brown phyllo dough strips placed closely together on top. The top layer is drizzled with syrup, creating a shiny texture, and sprinkled with bright green slivers of pistachios and small dark pink dried rose petals. The phyllo dough has a slightly wrinkled and flaky texture, with some darker toasted edges. Next to the dish, there is a small white bowl containing more green pistachio slivers and pink rose petals. The whole setup is on a white marbled surface with a folded white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Defrost the phyllo dough in the refrigerator overnight or according to package instructions. Preheat the oven to 350°F and lightly oil a 9 x 13 inch baking dish.

Step 2: Take two sheets of phyllo dough and crinkle them together by folding like an accordion. Place this crinkled pair along the longer side of the baking dish. Repeat until all phyllo dough is used, arranging the crinkled pairs side by side in the dish.

Step 3: Bake the crinkled phyllo layers for 10 minutes. While baking, melt the butter in a saucepan.

Step 4: Remove the baking dish from the oven and pour the melted butter evenly over the phyllo. Return the dish to the oven and bake for an additional 10 minutes.

Step 5: Prepare the custard by whisking together milk, eggs, ¾ cup sugar, and vanilla extract in a measuring cup until combined.

Step 6: Take the dish out of the oven and pour the custard evenly over the baked phyllo dough. Use a spatula to gently nudge the custard towards the edges. Bake for 35 to 40 minutes, until the top is golden brown.

Step 7: While baking the custard, prepare the sugar syrup. Combine 1 cup sugar, ½ cup water, and saffron in a saucepan over medium heat. Bring to a simmer, then reduce to medium-low and cook for about 15 minutes until the syrup thickens to a stringy consistency. Remove from heat and let cool and thicken further.

Step 8: When the custard is done, remove the baking dish from the oven and drizzle the cooled syrup evenly over the top.

Step 9: Sprinkle the finely chopped pistachios and dried rose petals over the syrup. Let the cake cool for 15 to 20 minutes before slicing. Serve warm for best flavor and texture.

Tips & Variations

For a richer flavor, use whole milk or add a splash of cream to the custard mixture.

Substitute rose water with orange blossom water for a different floral note.

Ensure phyllo dough stays covered with a damp towel during preparation to prevent drying out.

Add a tablespoon of ground cardamom to the custard for a warm, aromatic twist.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works well as long as it is fully thawed according to the package instructions before use.

Is it necessary to use rose water and saffron?

Rose water and saffron add distinctive floral and aromatic flavors, but you can omit or substitute them if unavailable. Orange blossom water can replace rose water, and a pinch of turmeric can add color instead of saffron.