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Phyllo Crinkle Cake with Custard and Lemon Syrup Recipe

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4.1 from 69 reviews

  • Author: Amina
  • Total Time: Overnight thaw + 1 hour 15 minutes
  • Yield: 8-10 servings
  • Diet: Vegetarian

Description

Phyllo Crinkle Cake is a flaky, gooey dessert that feels more like a delicate pastry. Featuring layers of crisp phyllo dough folded into loose accordion shapes, this cake is enriched with melted butter, a sweet custard filling, and finished with a luscious lemon-scented syrup. It’s perfect as a show-stopping dessert or an indulgent brunch pastry that’s deceptively simple to make.

Ingredients

Phyllo Dough

  • 16 oz phyllo dough
  • 1 cup butter, melted

Custard

  • 1 cup milk
  • 2 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional, but recommended)

Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the Phyllo Dough: Thaw the phyllo dough completely in the refrigerator overnight to ensure it is pliable and easy to work with. Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper if desired for easier removal.
  2. Fold the Phyllo: Working with two sheets at a time, stack them and fold loosely into an accordion shape about 1 inch thick, holding the sheets from your hands. Place them in the pan with the folds facing upwards. Repeat this process until all the phyllo is used. Adjust the folds lightly to fill the pan loosely without dense bunching.
  3. Initial Bake: Bake the phyllo in the preheated oven for 10 minutes to start crisping the layers without drying them out.
  4. Butter Drizzle and Second Bake: Remove the phyllo dough from the oven and evenly drizzle the melted butter over the folded layers. Return to the oven and bake for an additional 10 minutes to allow the butter to soak in and crisp further.
  5. Prepare Custard: While the dough bakes, whisk together milk, eggs, sugar, vanilla extract, and almond extract in a large container or bowl with a spout for easy pouring.
  6. Add Custard and Final Bake: Remove the phyllo from the oven and carefully pour the custard evenly over the top. Return the pan to the oven and bake for 30-40 minutes, or until the custard is set and the top is golden and crispy.
  7. Make Syrup: Near the end of baking, combine sugar, water, and lemon juice in a small saucepan over medium heat. Whisk and bring to a simmer, then continue simmering until the syrup thickens to a maple syrup-like consistency (about 10 minutes). Remove from heat.
  8. Add Syrup and Cool: Once the cake is golden and set, remove it from the oven and drizzle the warm syrup evenly over the top. Allow the cake to cool completely to room temperature, so the syrup soaks in without making the phyllo soggy.
  9. Serve: Cut into servings and present as a dessert or brunch pastry. Enjoy the crisp, flaky texture paired with the rich custard and tangy syrup.

Notes

  • Feel free to customize by adding other extracts such as lemon or orange for different flavor profiles.
  • Add-ins like lemon zest, fresh berries, or mini chocolate chips can be folded into the custard before baking for extra flair.
  • Using parchment paper helps with easy removal and cleaning but is optional.
  • Be careful not to over-soak the phyllo with butter or syrup to maintain crispness.
  • Prep Time: 15 minutes (plus overnight thawing)
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/phyllo-crinkle-cake-with-custard-and-lemon-syrup-recipe/