Crinkle Cake - Easy & Delicious You"ll Want to Make it Now - Easy Galaktoboureko

Ingredients

• 1 cup Unsalted Butter (melted, then used for brushing phyllo)
• 6 pieces Phyllo Sheets (thawed if frozen, regular size)
• 2 large Eggs (whole eggs for custard)
• 2 large Egg Yolks (separated from whites, added to custard)
• 1/2 cup Granulated Sugar (for custard)
• 2 cups Full-Fat Milk (whole milk, 0.5 L)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 teaspoon Lemon Zest (zested from a fresh lemon)
• 125 ml Greek Thyme Honey (equal parts honey for syrup)
• 125 ml Water (for syrup)
• 1 piece Cinnamon Stick (adds warm flavor to syrup)
• 1 tsp Lemon Juice (prevents honey crystallization)

Instructions

1. Melt Butter to Noisette Stage

   Place the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the milk solids turn golden brown and the butter smells nutty.

   Time: PT5M

2. Prepare Phyllo Base

   Brush the bottom of the rectangular baking dish with a thin layer of the melted butter. Take one phyllo sheet, fold it in half, brush both sides with butter, then gently scrunch it with your hands and place it in the dish. Repeat with remaining sheets, brushing each layer lightly.

   Time: PT10M

3. Initial Bake

   Preheat the oven to 375°F. Bake the butter‑brushed phyllo for about 20 minutes, or until lightly golden and crisp.

   Time: PT20M

   Temperature: 375°F

4. Make Custard While Baking

   Separate the yolks from the whites of two eggs; reserve the whites for another use. In a mixing bowl, whisk the yolks with the sugar until pale. Stir in the full‑fat milk, vanilla extract, and lemon zest until smooth.

   Time: PT10M

5. Add Custard and Finish Baking

   Reduce the oven temperature to 325°F. Pour the custard evenly over the partially baked phyllo. Return to the oven and bake for another 15 minutes, until the custard is set but still slightly wobbly in the center.

   Time: PT15M

   Temperature: 325°F

6. Prepare Honey‑Lemon Syrup

   In a small saucepan combine the Greek thyme honey and water in equal parts, add a cinnamon stick and 1 tsp lemon juice. Bring to a gentle simmer and reduce by about one‑third, roughly 5–7 minutes, until slightly thickened.

   Time: PT10M

7. Cool and Glaze

   Remove the cake from the oven and let it rest on a cooling rack for about 30 minutes. Drizzle the warm honey‑lemon syrup over the cake, allowing it to soak into the crinkles.

   Time: PT5M

8. Serve

   Cut into squares and serve warm or at room temperature. Enjoy the crunchy phyllo rag with the silky custard and sweet citrus‑honey glaze.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g