Phyllo Crinkle Dessert

Ingredients

• 1 box Phyllo Pastry Sheets (Thawed completely, keep covered with a damp towel)
• 1 cup Unsalted Butter (Melted; use for greasing pan and butter‑pour step)
• 1 cup Whole Milk (Room temperature)
• 2 Large Eggs (Room temperature)
• 1 cup Granulated Sugar (For custard)
• 1 cup Granulated Sugar (For syrup (1:1 with water))
• 1 teaspoon Vanilla Essence (Pure extract preferred)
• 2 tablespoons Ground Pistachios (For garnish; toast lightly for extra aroma)
• 1 cup Water (For syrup)
• 1 teaspoon Lemon Juice (Freshly squeezed)
• 1 teaspoon Rose Water (Culinary grade)

Instructions

1. Thaw Phyllo

   Remove the phyllo box from the freezer and let it defrost at room temperature, keeping it covered with a damp towel to prevent drying out.

   Time: PT30M

2. Melt Butter

   Place the butter in a small saucepan over low heat and melt gently, stirring occasionally until fully liquid.

   Time: PT5M

3. Grease Pan

   Brush the bottom and sides of the metal sheet pan with a thin layer of the melted butter.

   Time: PT2M

4. Assemble Phyllo Shells

   Lay two thawed phyllo sheets side by side on the greased pan, scrunch them gently, fold the edges inward to form a shallow cup shape. Repeat for the remaining sheets, ensuring each cup uses only two sheets for maximum crispness.

   Time: PT10M

5. First Bake

   Place the pan in a pre‑heated oven and bake for 10 minutes until the phyllo begins to turn light golden.

   Time: PT10M

   Temperature: 350°F

6. Butter‑Pour Bake

   Remove the pan, drizzle the remaining melted butter evenly over the baked phyllo shells, then return to the oven for another 10 minutes to achieve an ultra‑crispy exterior.

   Time: PT10M

   Temperature: 350°F

7. Prepare Custard

   In a mixing bowl whisk together 2 large eggs, 1 cup sugar, 1 cup whole milk, and 1 tsp vanilla essence until smooth and slightly frothy.

   Time: PT5M

8. Add Custard & Bake

   Pour the custard evenly over the baked phyllo shells, then bake for 28 minutes until the custard is set and the top turns golden brown.

   Time: PT28M

   Temperature: 350°F

9. Make Rose‑Water Syrup

   While the custard bakes, combine 1 cup sugar and 1 cup water in a saucepan. Cook over medium heat for 9 minutes, stirring, until the mixture thickens slightly. Remove from heat and stir in 1 tsp lemon juice and 1 tsp rose water.

   Time: PT9M

10. Finish & Serve

    Remove the kringle from the oven, let it cool for 5 minutes, then drizzle the rose‑water syrup over the top and sprinkle with ground pistachios. Slice and serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

6g

Carbohydrates

78g

Fat

30g

Fiber

2g