Get the Recipe:
Crinkle Cake
This crinkle cake is a beautiful mix of crisp, golden layers and soft vanilla custard. With just a handful of ingredients and minimal prep, it’s a simple dessert that feels extra special.
Ingredients
- 1 16-ounce package (454 g) phyllo dough, thawed in the refrigerator
- 1/2 cup (113 g) unsalted butter, melted
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon cinnamon
- pinch of salt
- confectioners’ sugar, for dusting
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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Unroll the phyllo sheets and loosely crinkle them up, accordion-style or in loose ruffles. (Aim for about 2” tall. Think pleating, not folding.) Place them in the pan side by side until the pan is full.
- Drizzle the melted butter evenly over the crinkled phyllo sheets. Bake for 10-15 minutes, or until lightly golden and crisp.
- While the phyllo bakes, whisk together the eggs, sugar, vanilla, milk, heavy cream, cinnamon, and salt until smooth.
- Slowly pour the custard mixture over the warm, crisped phyllo. Let it soak for about 5 minutes, then return to the oven and bake for 30-35 minutes or until golden brown and set.
- Let the cake cool for at least 30 minutes before slicing. Dust with confectioners’ sugar before serving.
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Notes
- Best served the day it's made. Otherwise, store covered in the refrigerator up to 3 days and reheat at 300°F (150°C) for 8-10 minutes.
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