Dulce de Leche Crinkle Cake
Dulce de Leche Crinkle Cake is a medium American recipe that serves 4. 350 calories per serving. Recipe by Le Creuset on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $35.10 total, $8.77 per serving
Ingredients
- 8 sheets Filo Dough (thawed if frozen; keep covered with a damp towel while working)
- 1/2 cup Unsalted Butter (melted; used for brushing the filo)
- 1 cup Dulce de Leche (store‑bought or homemade; provides the custard’s caramel flavor)
- 1 cup Heavy Cream (full‑fat for a silky custard)
- 1 cup Whole Milk
- 3 large Eggs (room temperature)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 2 scoops Vanilla Ice Cream (for serving per person)
- 2 tbsp Extra Dulce de Leche (for drizzling on top)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the pastry.
Time: PT10M
Temperature: 350°F
Prepare Filo Roses
Lay two sheets of thawed filo on a clean surface. Brush lightly with melted butter, then fold the edges toward the center to form a rose shape. Place the rose in the apple‑shaped baking dish; repeat with the remaining sheets, arranging them side by side.
Time: PT10M
First Bake
Place the dish in the preheated oven and bake for 10 minutes, until the filo begins to set and turn lightly golden.
Time: PT10M
Temperature: 350°F
Butter and Second Bake
Remove the dish, brush the tops of the filo roses evenly with more melted butter, then return to the oven for another 10 minutes until the edges are crisp.
Time: PT10M
Temperature: 350°F
Make Dulce de Leche Custard
In a saucepan, combine milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat until just simmering. Meanwhile, whisk the eggs in a mixing bowl. Temper the eggs by slowly whisking in a ladle of the hot milk mixture, then return the mixture to the saucepan. Stir in the dulce de leche and vanilla extract, cooking gently until the custard thickens enough to coat the back of a spoon (about 5‑7 minutes). Remove from heat.
Time: PT15M
Final Bake with Custard
Pour the warm custard evenly over the baked filo roses, spreading gently with a spatula. Return the dish to the oven and bake for 10 minutes, or until the top is lightly browned and the custard is set but still soft in the center.
Time: PT10M
Temperature: 350°F
Serve
Allow the cake to cool for 5 minutes. Serve each portion with a scoop of vanilla ice cream and drizzle extra dulce de leche over the top.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Filo Dough: Phyllo pastry
- Instead of Unsalted Butter: Margarine
- Instead of Dulce de Leche: Caramel sauce
- Instead of Heavy Cream: Half‑and‑half
- Instead of Whole Milk: 2% milk
- Instead of Eggs: Egg substitute (for baking)
- Instead of Granulated Sugar: Caster sugar
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Salt: Sea salt
- Instead of Vanilla Ice Cream: Any premium ice cream
- Instead of Extra Dulce de Leche: Caramel sauce
Equipment Needed
- Oven
- Apple‑shaped Baking Dish
- Pastry Brush
- Mixing Bowl
- Whisk
- Saucepan
- Spatula
- Measuring Cups and Spoons
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Folding the filo sheets into tight rose shapes without tearing.
- Tempering the eggs when making the custard to avoid curdling.
- Ensuring the final bake sets the custard while keeping the interior pillowy.
Chef Tips from the Video
- Use cold butter and brush quickly to keep the filo layers separate.
- For an extra caramel note, add a pinch of sea salt to the custard.
- Serve the cake warm; the contrast between hot custard and cold ice cream is key.
Troubleshooting
Filo becomes soggy after adding custard.
Make sure the filo is fully baked and crisp before pouring custard, and bake the final layer long enough to re‑crisp the top.
Custard curdles during tempering.
Temper the eggs slowly, whisking constantly, and keep the heat moderate; remove from heat as soon as the custard thickens.
Top of the cake burns before the custard sets.
Cover the dish loosely with aluminum foil after the first 5 minutes of the final bake.
Storage
Refrigerator: Cover tightly and store for up to 2 days; reheat gently before serving.
Freezer: Not recommended because filo loses its crispness after thawing.
Room temperature: Can sit at room temperature for up to 1 hour after baking.
Make-Ahead Tips
- The dulce de leche custard can be prepared up to 24 hours ahead; chill and gently reheat before pouring over the pastry.
- Pre‑bake the filo roses (steps 2‑4) a day ahead and keep covered; add custard and finish baking when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of dulce de leche in Latin American cuisine?
Dulce de leche originated in South America, especially Argentina, Uruguay, and Chile, where it began as a caramelized milk sauce made by accident. It has become a beloved sweet used in desserts, pastries, and spreads across the continent, symbolizing comfort and tradition.
How is dulce de leche traditionally used in Argentine desserts compared to this crinkle cake recipe?
In Argentine cuisine, dulce de leche is often layered between cakes, swirled into ice cream, or spread on toast. In this recipe it is incorporated into a custard that soaks the filo roses, creating a unique hybrid of pastry and custard dessert.
What regional variations of filo‑based desserts exist in Mediterranean cuisine?
Mediterranean cuisines feature filo in baklava, galaktoboureko, and bougatsa, where the thin sheets are layered with nuts, syrup, or custard. This recipe adapts the technique by shaping filo into roses and pairing it with a Latin‑American caramel custard.
During which celebrations is dulce de leche commonly served in South America?
Dulce de leche is a staple at birthdays, holidays like Día de la Independencia, and family gatherings throughout South America, often appearing in cakes, flan, and alfajores.
What makes the Dulce de Leche Crinkle Cake with Apple Filo Bake special in American fusion cuisine?
The dish blends the flaky, buttery texture of Mediterranean filo with the rich, caramel custard of Latin America, creating a cross‑cultural dessert that feels both familiar and novel to American palates.
What are the most common mistakes to avoid when making the filo roses for this cake?
Common errors include letting the filo dry out, using too much butter which makes it soggy, and folding the sheets too loosely, which prevents the rose shape from holding. Keep the filo covered with a damp towel and brush butter sparingly.
Why does this recipe temper the eggs instead of adding them directly to the hot milk mixture?
Tempering gently raises the egg temperature, preventing sudden coagulation that would cause curdling. Directly adding eggs to hot liquid creates lumps and a grainy custard.
Can I make the Dulce de Leche Crinkle Cake ahead of time and how should I store it?
Yes, you can bake the filo roses a day ahead and keep them covered at room temperature. Prepare the custard up to 24 hours in advance, chill, and reheat gently before pouring over the pastry for the final bake.
What does the YouTube channel Le Creuset specialize in?
The YouTube channel Le Creuset focuses on showcasing recipes that highlight the performance of Le Creuset cookware, offering detailed technique tutorials, seasonal dishes, and tips for getting the most out of their iconic cast‑iron and stoneware pieces.
How does the YouTube channel Le Creuset's approach to dessert recipes differ from other cooking channels?
Le Creuset emphasizes the use of their own cookware for optimal heat distribution and aesthetic presentation, often featuring step‑by‑step visual guides and a polished production style that blends culinary education with brand storytelling.
Last updated: September 2, 2026
