Crinkle Phyllo Milk Pie with Saffron and Pistachios Recipe

Introduction

The Crinkle Cake, also known as Phyllo Milk Pie, is a delicate and fragrant dessert featuring crisp phyllo layers soaked in a rich custard and aromatic syrup. Topped with pistachios and dried rose petals, this Middle Eastern-inspired cake is a delightful treat perfect for special occasions or any time you want to impress.

Ingredients

• 16 ounce box of phyllo dough (thawed)
• 2 sticks butter, melted (1 cup)
• 1 cup milk
• 2 large eggs
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1 cup sugar (for syrup)
• ½ cup water
• 2 teaspoons rose water
• ½ teaspoon saffron
• ¼ cup pistachios (finely chopped)
• 2 tablespoons dried rose petals

Instructions

1. Step 1: Defrost the phyllo dough in the refrigerator overnight or follow package instructions. Preheat the oven to 350°F and lightly oil a 9 x 13-inch baking dish.
2. Step 2: Take two sheets of phyllo dough and crinkle them together by folding like an accordion. Place them along the longer side of the baking dish. Repeat this process with the remaining phyllo, arranging the crinkled pairs side by side.
3. Step 3: Bake the crinkled phyllo sheets for 10 minutes. While baking, melt the butter in a saucepan.
4. Step 4: Remove the dish from the oven and pour the melted butter evenly over the crinkled phyllo. Return the dish to the oven and bake for another 10 minutes.
5. Step 5: Prepare the custard by whisking together the milk, eggs, ¾ cup sugar, and vanilla extract in a measuring cup until well combined.
6. Step 6: Take the baking dish out again and pour the custard evenly over the baked phyllo. Use a spatula to gently nudge the sides to help the custard spread evenly. Bake for 35–40 minutes until the top turns golden brown.
7. Step 7: Meanwhile, make the sugar syrup. In a saucepan, combine 1 cup sugar, water, and saffron. Bring to a simmer over medium heat, then reduce to medium-low and cook for about 15 minutes until the syrup thickens to a stringy consistency. Turn off the heat and let it cool slightly.
8. Step 8: Once the cake is out of the oven, drizzle the syrup evenly over the top of the phyllo.
9. Step 9: Sprinkle the chopped pistachios and dried rose petals over the cake. Allow it to cool for 15–20 minutes before slicing. Serve warm for the best experience.

Tips & Variations

• For extra fragrance, add a few drops of orange blossom water to the syrup along with the rose water.
• If you prefer a richer custard, substitute half of the milk with cream.
• Handle phyllo dough carefully and keep it covered with a damp towel while working to prevent it from drying out.
• Use salted pistachios for a subtle contrast, or toast them lightly for added crunch and flavor.

Storage

Store leftover Crinkle Cake in an airtight container in the refrigerator for up to 3 days. To enjoy it warm again, reheat slices gently in a low oven (about 300°F) for 5–10 minutes or briefly in the microwave. Avoid long reheating to keep the phyllo crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake in advance?

Yes, you can prepare the cake a day ahead. Store it in the refrigerator after it cools. Just drizzle fresh syrup before serving if desired to maintain the texture.

Is there a substitute for saffron in the syrup?

If saffron is unavailable, you can omit it or use a pinch of ground turmeric for color, though the flavor will be different. The syrup will still complement the dessert well.

Crinkle Phyllo Milk Pie with Saffron and Pistachios Recipe

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Crinkle Cake, also known as Phyllo Milk Pie, is a delightful Middle Eastern dessert featuring layers of crinkled phyllo dough baked to golden perfection, soaked in fragrant saffron-rose sugar syrup, and topped with crunchy pistachios and dried rose petals. This cake offers a unique texture combination of crispy, creamy, and syrupy with floral and nutty flavor notes, perfect for serving warm and impressing guests with its elegant appearance and exotic taste.

• Author: Maya
• Prep Time: 15 minutes (plus overnight defrosting)
• Cook Time: 65 minutes
• Total Time: Overnight (defrost) + 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Gluten Free

Ingredients

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Phyllo and Butter

• 16 ounce box of phyllo dough (thawed)
• 2 sticks butter, melted (1 cup)

Custard

• 1 cup milk
• 2 large eggs
• ¾ cup sugar
• 2 teaspoons vanilla extract

Sugar Syrup

• 1 cup sugar
• ½ cup water
• 2 teaspoons rose water
• ½ teaspoon saffron

Toppings

• ¼ cup pistachios (finely chopped)
• 2 tablespoons dried rose petals

Instructions

1. Prep: Defrost the phyllo dough in the refrigerator overnight or according to package instructions. Preheat the oven to 350°F (175°C) and lightly spray or oil a 9 x 13 inch baking dish.
2. Crinkle Phyllo: Take two sheets of phyllo dough and crinkle them together by folding like an accordion. Place the crinkled pair vertically against the longer side of the baking dish. Repeat with all remaining phyllo sheets, stacking each crinkled pair side by side until the dish is filled.
3. Bake Initial: Bake the crinkled phyllo dough in the preheated oven for 10 minutes to set the layers slightly and begin crisping.
4. Butter and Bake Again: While baking, melt the two sticks of butter in a saucepan. Remove the baking dish from the oven and pour the melted butter evenly over the crinkled phyllo dough. Return the dish to the oven and bake for another 10 minutes to thoroughly crisp and brown the dough.
5. Make Custard: In a measuring cup or bowl, whisk together milk, eggs, ¾ cup sugar, and vanilla extract until smooth and well combined to form the custard.
6. Pour Custard and Bake: Remove the baking dish from the oven and gently pour the custard evenly over the baked phyllo dough. Use a spatula to nudge the phyllo dough edges to help the custard distribute evenly along the sides. Bake for 35-40 minutes until the custard is set and the top is golden brown.
7. Make Sugar Syrup: While the cake bakes, prepare the sugar syrup by combining water, 1 cup sugar, and saffron in a saucepan over medium heat. Bring to a gentle simmer, then reduce heat to medium-low and cook for about 15 minutes until the syrup thickens and reaches a stringy consistency. Remove from heat and stir in 2 teaspoons rose water. Let it cool slightly to thicken further.
8. Pour Syrup: When the cake is done baking, remove it from the oven and evenly drizzle the cooled sugar syrup all over the phyllo milk pie, allowing it to absorb the fragrant syrup.
9. Add Toppings and Cool: Sprinkle the finely chopped pistachios and dried rose petals evenly on top for garnish. Let the cake cool for 15-20 minutes to allow flavors to meld. Cut into slices and serve warm for best taste and texture.

Notes

• Defrost phyllo dough slowly in the refrigerator to prevent tearing and ensure pliability.
• Be careful when handling phyllo as it is delicate and can dry out quickly; keep unused sheets covered with a damp towel.
• Syrup can be made ahead of time and cooled; warm syrup better absorbs into the cake.
• The cake is best served warm or at room temperature for that perfect balance of crisp and creamy.
• Use good quality saffron for the most vibrant color and rich aroma in the syrup.
• This dessert is gluten-free if you use gluten-free phyllo dough alternatives.

Keywords: Phyllo Milk Pie, Crinkle Cake, Middle Eastern Dessert, Saffron Cake, Rose Water Syrup, Pistachio Cake