Phyllo crinkle cake scrunches buttered phyllo sheets into loose crinkled bundles, bakes them until crisp, then soaks the whole thing in a sweet custard before a second bake. The result is a dessert with crispy edges and a soft, custardy interior that racked up millions of views for its unique texture.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 9
Category: Dessert
Why You’ll Love This Phyllo Crinkle Cake
- The crinkled phyllo creates a genuinely unique texture — crispy on top, custardy underneath.
- Uses simple ingredients you likely already have on hand.
- Impressive enough for guests but straightforward to put together.
- Keeps well, so it’s easy to make ahead of a gathering.
Ingredients You’ll Need
- 1 lb phyllo (filo) pastry sheets, thawed
- 1/2 cup unsalted butter, melted
- 2 cups whole milk
- 4 eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Powdered sugar, for dusting
How to Make Phyllo Crinkle Cake
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Working with one sheet of phyllo at a time, brush lightly with melted butter, then scrunch it up loosely into a crinkled bundle. Place the bundle in the baking dish. Repeat with the remaining sheets, arranging the bundles closely together to fill the dish.
- Bake for 20 to 25 minutes, until golden and crisp.
- While the cake bakes, whisk together the milk, eggs, sugar, vanilla, and cinnamon, if using, to make the custard.
- Remove the baked phyllo from the oven and pour the custard evenly over the top, letting it soak into the crinkles.
- Return to the oven and bake for another 20 to 25 minutes, until the custard is set and the top is golden.
- Let cool slightly, dust with powdered sugar, and serve warm or at room temperature.
Tips for the Best Phyllo Crinkle Cake
- Work with the phyllo quickly, since it dries out fast.
- Keep unused sheets covered with a damp towel while you work.
- Don’t skip the scrunching step — it’s what gives the cake its signature crinkled texture.
- Let the custard soak in fully before the second bake for the best texture.
Variations to Try
- Add orange or lemon zest to the custard for brightness.
- Drizzle with honey syrup after baking for extra sweetness.
- Sprinkle with chopped pistachios before serving.
How to Store It
Store in the fridge for up to 4 days. Best enjoyed warm or at room temperature.
Frequently Asked Questions
Can I make this ahead?
Yes, it keeps well in the fridge and can be gently reheated or served cold.
Why do I scrunch the phyllo sheets?
Scrunching creates air pockets and folds that soak up the custard while staying crisp on top, giving the cake its signature texture.
Can I use frozen phyllo dough?
Yes, just thaw it completely according to the package instructions before using.
Is this cake very sweet?
It’s moderately sweet, more custardy than a traditional cake — adjust the sugar to taste.