Phyllo Crinkle Cake Recipe: Layers of Delight in Every Bite!

Ingredients

• 8 sheets Puff Pastry Sheets (cut into squares and crumbled)
• 200 grams Unsalted Butter (melted)
• 1 cup Milk (whole milk)
• 0.5 cup Granulated Sugar (for custard)
• 2 pieces Eggs (large)
• 1 teaspoon Vanilla Essence (pure vanilla extract)
• 1 cup Granulated Sugar (for syrup)
• 0.5 cup Water (for syrup)
• 1 slice Lemon (adds acidity to syrup)
• 2 tablespoons Pistachio Nuts (optional garnish, roughly chopped)

Instructions

1. Prepare Puff Pastry

   Take the 8 puff pastry sheets, cut each sheet into squares that fit the 8x8 tray, then crumple the pieces lightly to create a textured layer.

   Time: PT5M

2. First Bake

   Arrange the crumbled pastry squares evenly on the tray and bake in a pre‑heated oven for 10 minutes until lightly golden.

   Time: PT10M

3. Melt Butter

   While the pastry bakes, melt 200 g unsalted butter in a small saucepan over low heat until fully liquid.

   Time: PT5M

4. Butter‑Bake

   Remove the tray, pour the melted butter evenly over the baked pastry, then return to the oven for another 10 minutes.

   Time: PT10M

5. Prepare Custard

   In a mixing bowl whisk together 1 cup milk, 0.5 cup sugar, 2 eggs, and 1 tsp vanilla essence until smooth and silky.

   Time: PT5M

6. Custard‑Bake

   After the second bake, pour the custard mixture over the buttery pastry, spreading gently, then bake for 30 minutes until the custard sets and the cake is puffed.

   Time: PT30M

7. Make Sugar Syrup

   Combine 1 cup sugar, 0.5 cup water, and a slice of lemon in a saucepan. Simmer for about 10 minutes until the syrup thickens slightly.

   Time: PT10M

8. Finish and Serve

   Remove the cake, gently press it down to settle, then pour the warm syrup over the entire surface. Let sit a few minutes to absorb, then garnish with chopped pistachios if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g