How to make an Apple Rose Soufra Fillo Crinkle Cake

Ingredients

• 12 sheets Phyllo Pastry Sheets (thawed if frozen, keep covered with a damp towel while working)
• 100 g Unsalted Butter (melted, for brushing each layer of phyllo)
• 2 medium Apples (Granny Smith or other firm tart apple, peeled, cored, and sliced very thin)
• 50 g Granulated Sugar (for sprinkling on apples)
• 1 tsp Ground Cinnamon (adds warmth to the apple filling)
• 1 tbsp Lemon Juice (prevents apples from browning)
• 250 ml Whole Milk (for custard base)
• 2 large Egg Yolks (room temperature)
• 40 g Granulated Sugar (for custard) (adds sweetness to custard)
• 20 g Cornstarch (thickening agent for custard)
• 1 tsp Vanilla Extract (pure vanilla for flavor)
• 1 pinch Salt (enhances custard flavor)

Instructions

1. Prepare the Vanilla Custard

   In a saucepan whisk together milk, egg yolks, sugar, and a pinch of salt. In a small bowl mix cornstarch with a tablespoon of cold milk to form a slurry, then whisk it into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in vanilla extract, and let cool slightly.

   Time: PT12M

   Temperature: Medium heat

2. Slice and Season the Apples

   Peel, core, and slice the apples as thinly as possible (about 2 mm). Toss the slices with lemon juice, sugar, and ground cinnamon in a bowl. Let sit for 5 minutes to macerate.

   Time: PT8M

3. Prepare the Phyllo Sheets

   Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Place one sheet of phyllo on the work surface, brush lightly with melted butter, and repeat until you have six layers, brushing each layer.

   Time: PT5M

   Temperature: 190°C

4. Assemble the Apple Roses

   Place a thin line of custard along the short edge of the layered phyllo, then add a row of apple slices on top of the custard, overlapping slightly. Roll the phyllo tightly around the filling, then gently coil the roll into a rose shape on the parchment‑lined sheet. Repeat with remaining phyllo and filling to make 6 roses.

   Time: PT10M

5. Bake the Roses

   Brush the tops of the assembled roses with the remaining melted butter. Bake in the pre‑heated oven for 20‑25 minutes, or until the phyllo is golden‑brown and crisp.

   Time: PT25M

   Temperature: 190°C

6. Cool and Serve

   Allow the apple roses to cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g