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Phyllo Crinkle Cake

Scrunched, buttered phyllo sheets baked twice with a sweet custard soak for a crispy-topped, custardy dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course: Dessert
Cuisine: American, French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Baking dish
  • 1 Pastry brush
  • 1 Mixing bowl

Method
 

Step 1: Preheat the oven to 350°F (175°C) and grease a baking dish.
    Step 2: Brush each phyllo sheet with butter, scrunch into a bundle, and place in the dish, filling it closely.
      Tip: Work quickly, since phyllo dries out fast.
        Step 3: Bake for 20 to 25 minutes, until golden and crisp.
          Step 4: Whisk together the milk, eggs, sugar, vanilla, and cinnamon to make the custard.
            Step 5: Pour the custard over the baked phyllo, letting it soak into the crinkles.
              Step 6: Bake for another 20 to 25 minutes, until the custard is set and golden.
                Step 7: Let cool slightly, dust with powdered sugar, and serve.

                  Notes

                  Work with the phyllo sheets quickly since they dry out fast — keep unused sheets covered with a damp towel while assembling.