Crinkle Cake (Phyllo Custard Cake)

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Introduction:

Crinkle Cake — also known as Phyllo Custard Cake or Mafroukeh Cake — is a Middle Eastern-inspired dessert that’s taking social media by storm. It’s light, crispy, creamy, and irresistibly syrupy! Layers of crinkled phyllo pastry are baked until golden and then soaked with a luscious custard mixture before being finished with a drizzle of sweet syrup. The result is a dessert that’s crisp on the outside, soft and creamy inside, and beautifully golden on top — perfect for family gatherings or festive occasions.

Ingredients:

For the Cake:

  • 1 package (16 oz / 450 g) phyllo dough, thawed
  • 1 cup (240 ml) unsalted butter, melted
  • 1 cup (240 ml) milk
  • 1 cup (240 ml) heavy cream
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon or orange (optional)

For the Syrup:

  • 1 cup (200 g) granulated sugar
  • ¾ cup (180 ml) water
  • 1 teaspoon lemon juice
  • 1 teaspoon rose water or orange blossom water (optional)

Instructions:

1. Prepare the Syrup (First):

  1. In a small saucepan, combine sugar, water, and lemon juice.
  2. Bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened.
  3. Remove from heat and stir in rose or orange blossom water if using.
  4. Let the syrup cool completely — it should be cool when poured over the hot cake.

2. Prepare the Phyllo Base:

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch (23×33 cm) baking dish with butter.
  3. Take sheets of phyllo dough one by one, scrunch them up loosely like an accordion and place them in the pan side by side until the pan is filled.
  4. Bake the crinkled phyllo for 10 minutes, then remove from the oven and drizzle melted butter evenly over the top.
  5. Return to the oven and bake for another 10–15 minutes, until the phyllo turns golden and crisp.

3. Make the Custard Mixture:

  1. In a mixing bowl, whisk together milk, cream, sugar, eggs, vanilla, and zest until smooth.
  2. Pour the mixture evenly over the baked phyllo.
  3. Let it soak for 10 minutes to absorb the liquid.

4. Bake the Cake:

  • Return the pan to the oven and bake for 30–35 minutes, or until the custard is set and the top is golden brown.

5. Add the Syrup:

  • As soon as the cake comes out of the oven, pour the cooled syrup evenly over the hot cake.
  • Let it soak for at least 30 minutes before serving.

Serving Tips:

  • Serve warm or at room temperature.
  • Dust with powdered sugar or top with crushed pistachios for a beautiful finish.
  • A scoop of vanilla or pistachio ice cream pairs wonderfully!

Storage:

  • Store leftovers covered in the refrigerator for up to 3–4 days.
  • Reheat slightly in the oven to bring back the crispiness before serving.

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