Crinkle Cake

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Introduction (Crinkle Cake)

Crinkle Cake, also known as Phyllo Crinkle Cake or Ridged Custard Cake, is a beautifully textured dessert that’s crisp, creamy, and irresistibly sweet. Made by crinkling layers of phyllo dough into an airy, golden base, then soaking it in a rich vanilla custard and sugar syrup, this cake offers the perfect balance of crunch and softness. It’s quick to assemble, requires minimal ingredients, and delivers a bakery-quality experience at home. Whether you’re serving guests or treating yourself, Crinkle Cake is a show-stopping dessert that never fails to impress.

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Crinkle Cake Recipe

🕒 Prep Time: 15 minutes

🕒 Bake Time: 45 minutes

🕒 Total Time: 1 hour

🍽 Servings: 8

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Ingredients:

For the Cake:

• 1 package (16 oz / 450g) phyllo dough, thawed
• ½ cup (1 stick / 115g) unsalted butter, melted

For the Custard:

• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream (or sub with more milk)
• 1 teaspoon vanilla extract
• ¾ cup granulated sugar

For the Syrup:

• ¾ cup sugar
• ½ cup water
• 1 teaspoon lemon juice
• Optional: 1 tsp rose water or orange blossom water (for a Middle Eastern twist)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Crinkle the Phyllo:
   Open the phyllo dough, take 2 sheets at a time, and loosely crinkle them like an accordion. Line them up vertically in the pan. Repeat until the pan is filled.
3. Brush with Butter:
   Drizzle melted butter evenly over the crinkled phyllo.
4. Bake the Crust:
   Bake for 10–15 minutes until lightly golden and crispy.
5. Make the Custard:
   While the phyllo bakes, whisk together eggs, milk, cream, sugar, and vanilla.
6. Pour Custard:
   Remove the phyllo from the oven, pour the custard evenly over it. Let it soak for 5 minutes.
7. Bake Again:
   Return to oven and bake for another 30–35 minutes, until set and golden.
8. Make the Syrup:
   In a saucepan, combine sugar, water, and lemon juice. Simmer for 8–10 minutes until slightly thickened. Add rose/orange blossom water if desired. Let it cool.
9. Add Syrup:
   Once the cake is out of the oven, immediately pour the cooled syrup evenly over the hot cake.
10. Cool and Serve:
    Let cool at room temperature. Serve warm or chilled, optionally dusted with powdered sugar or chopped pistachios.

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Serving Suggestions:

• Perfect with tea or coffee
• Garnish with whipped cream or a scoop of vanilla ice cream
• Add crushed nuts like pistachios or almonds for a finishing touch

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Storage Tips:

• Room Temp: Keep covered for up to 1 day.
• Fridge: Store in an airtight container for 3–4 days.
• Reheat: Best enjoyed warm – reheat slices in the oven or air fryer to re-crisp.

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Crinkle Cake – Nutritional Value (Per Serving)

• Calories: ~370–410 kcal
• Total Fat: ~22g
  
  • Saturated Fat: ~11g
• Cholesterol: ~120mg
• Carbohydrates: ~42g
  
  • Sugars: ~28g
• Protein: ~6g
• Fiber: ~1g
• Sodium: ~150mg
• Calcium: ~8% DV
• Iron: ~6% DV

⚖️ Notes:

• Calorie range depends on exact butter, cream, and sugar used.
• You can reduce the fat and calorie content by using:
  
  • Low-fat milk instead of whole milk/heavy cream
  • Less butter or substituting part of it with oil
  • Less sugar in the syrup

🍽 Ideal As:

This dessert is not a full lunch on its own, but can be part of a light lunch or served as a sweet finish to a meal. It’s quite rich, so a smaller portion can also satisfy as a midday treat or tea-time snack.