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Phyllo dough crinkle cake garnished with pistachios and rose petals in a glass pan
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4.72 from 14 votes

Crinkle Cake

Phyllo dough crinkle cake with rose, cardamom and pistachios
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 234kcal

Equipment

Ingredients

Custard

Syrup (See notes)

  • 1 cup sugar
  • ½ cup water
  • ½ teaspoon rose essence **

Garnish

  • ½ cup chopped pistachios
  • 1 tablespoon rose petals

Instructions

  • Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.
  • Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.
  • Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration!
  • Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan.
  • Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes.
  • Combine milk, sugar, cardamom, rose essensce, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown.
  • Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.

Video

Notes

  1. Eggless - Want to make it eggless? Make the custard with 1 cup whole milk, 1 cup condensed milk, 1 teaspoon cardamom powder, and 1 teaspoon rose essence. 
  2. Rose Essence - I used rose essence that is available in Indian grocery stores. It can also be substituted with good-quality rose water
  3. Nut-free - If you are allergic to nuts, skip them completely
  4.  Syrup - For more details on how to make the one-string consistency sugar syrup check out the recipe card for the Balushahi recipe

Nutrition

Calories: 234kcal | Carbohydrates: 44g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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