Description
Crinkle Cake, also known as Phyllo Milk Pie, is a delicate and fragrant dessert featuring layers of crinkled phyllo dough baked with a creamy milk custard. Enhanced with a floral saffron and rose water syrup, and garnished with pistachios and dried rose petals, this Middle Eastern-inspired cake offers a unique texture and a luxurious flavor profile perfect for special occasions or indulgent treats.
Ingredients
Scale
Phyllo Dough Layer
- 16 ounce box of phyllo dough (thawed)
- 2 sticks butter, melted (1 cup)
Custard
- 1 cup milk
- 2 large eggs
- ¾ cup sugar
- 2 teaspoons vanilla extract
Syrup
- 1 cup sugar
- ½ cup water
- ½ teaspoon saffron
Flavoring and Toppings
- 2 teaspoons rose water
- ¼ cup pistachios (finely chopped)
- 2 tablespoons dried rose petals
Instructions
- Prep: Defrost the phyllo dough in the refrigerator overnight, or follow package instructions. Preheat the oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with oil to prevent sticking.
- Crinkle Phyllo: Take two sheets of phyllo dough and crinkle them by folding like an accordion. Place the crinkled sheets along the longer side of the baking dish. Repeat this process, stacking crinkled pairs side by side until the dish is fully covered.
- Bake Initial Layer: Place the baking dish in the oven and bake the crinkled phyllo dough for 10 minutes to start crisping it up. Meanwhile, melt two sticks of butter in a saucepan for later use.
- Butter and Bake Again: Remove the baking dish from the oven and evenly pour the melted butter over the crinkled phyllo layer. Return the dish to the oven and bake for an additional 10 minutes to allow the butter to soak in and crisp the layers further.
- Make Custard: In a measuring cup or bowl, whisk together the milk, eggs, ¾ cup sugar, and vanilla extract until fully combined, creating a smooth custard mixture.
- Pour Custard and Bake: Remove the baking dish from the oven and carefully pour the custard evenly over the baked phyllo dough. Use a spatula to gently nudge the custard towards the edges to ensure even distribution. Return to the oven and bake for 35-40 minutes, until the custard is set and the top is golden brown.
- Make Sugar Syrup: While the custard bakes, prepare the syrup by combining 1 cup sugar, ½ cup water, and saffron in a saucepan over medium heat. Stir and bring to a simmer, then reduce heat to medium-low and cook for about 15 minutes until the syrup thickens and reaches a stringy consistency. Remove from heat and stir in 2 teaspoons rose water. Let the syrup cool slightly to thicken further.
- Pour Syrup: Once the custard is baked and golden, remove the baking dish from the oven and immediately drizzle the cooled saffron and rose syrup evenly over the hot phyllo and custard layer to soak in flavors.
- Add Toppings and Cool: Sprinkle the finely chopped pistachios and dried rose petals over the top of the cake. Let the cake cool for 15-20 minutes to allow the flavors to meld and the syrup to absorb slightly. Cut into slices and serve warm for best texture and taste.
Notes
- Ensure phyllo dough is thawed properly to avoid tears while crinkling.
- Use unsalted butter for best control over saltiness in the dessert.
- Saffron is a key ingredient for authentic flavor and color; substitute with a pinch of turmeric only if necessary.
- Rose water is delicate; be careful not to add too much to avoid overpowering the dessert.
- The cake is best served warm but can be refrigerated and gently reheated.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes (plus overnight thawing of phyllo dough)
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: phyllo cake, milk pie, crinkle cake, saffron dessert, rose water syrup, Middle Eastern dessert, pistachio dessert
