Crinkle Phyllo Cake with Pistachios and Lemon Syrup Recipe
Crinkle Cake is a delightful dessert featuring layers of crispy, accordion-folded phyllo dough baked with a rich custard and topped with a sweet lemon-sugar syrup. Finished with optional powdered sugar and chopped pistachios, this cake offers a satisfying combination of textures and flavors perfect for any special occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Phyllo Dough Layer
- 1 package phyllo dough (1 pound, thawed)
- 8 ounces unsalted butter (melted)
Custard
- 1 cup whole milk
- 2 large eggs
- 1 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
Syrup
- 1 cup water
- 1 cup granulated sugar
- 3/4 teaspoon lemon juice
Garnish (optional)
- Powdered sugar for dusting
- Chopped pistachios for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Carefully unroll the thawed phyllo dough and cover it with a damp towel to keep it from drying out.
- Prepare Phyllo Layers: Take two sheets of phyllo at a time and crinkle them into accordion folds to create texture. Place the crinkled sheets into a greased 9×13-inch baking dish, layering as you go.
- Bake Phyllo: Bake the arranged phyllo in the preheated oven for 10 minutes. Remove it from the oven, then drizzle with the melted butter evenly over the top. Return the dish to the oven and bake for an additional 10 minutes until the phyllo is crisp and lightly golden.
- Prepare Custard: While the phyllo is baking, whisk together the whole milk, eggs, 1 cup of granulated sugar, and vanilla extract in a medium bowl until smooth and well combined.
- Bake Cake with Custard: Pour the custard mixture evenly over the baked phyllo layers. Place the dish back in the oven and bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- Make Syrup: In a saucepan over medium heat, combine 1 cup water, 1 cup granulated sugar, and lemon juice. Bring the mixture to a simmer and cook until it thickens slightly, about 10 minutes, stirring occasionally.
- Drizzle Syrup: Remove the baked cake from the oven and immediately drizzle the hot syrup over it, allowing the syrup to soak into the cake as it cools.
- Garnish and Serve: Once cooled, optionally dust the top of the cake with powdered sugar and sprinkle chopped pistachios for added color, texture, and flavor. Serve at room temperature.
Notes
- Keep the phyllo dough covered with a damp towel to prevent drying and tearing.
- Be gentle when folding the phyllo to preserve the delicate layers.
- The syrup infusion adds moisture and a slight tang; adjust the lemon juice to taste if preferred.
- Use unsalted butter to control the saltiness of the cake.
- Allow the cake to cool before serving to let the syrup fully absorb.
Keywords: crinkle cake, phyllo dessert, custard cake, lemon syrup cake, Mediterranean dessert, flaky phyllo cake
