Crinkle Phyllo Milk Pie with Rose Water, Saffron, and Pistachios Recipe

Introduction

Crinkle Cake, also known as Phyllo Milk Pie, is a delightful dessert featuring layers of crisp phyllo dough soaked in a fragrant saffron-infused syrup. Topped with pistachios and rose petals, this cake offers a beautiful balance of textures and flavors that’s perfect for any occasion.

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 as directed on the package. Preheat your oven to 350°F and lightly oil a 9×13 inch baking dish.
2. Step 2: Take two sheets of phyllo dough and crinkle them by folding like an accordion. Place each crinkled pair lengthwise in the baking dish, arranging them side by side until all the phyllo is used.
3. Step 3: Bake the crinkled phyllo sheets for 10 minutes. While baking, melt the butter in a saucepan.
4. Step 4: Remove the baking dish from the oven and pour the melted butter evenly over the phyllo. Return it to the oven and bake for another 10 minutes.
5. Step 5: Prepare the custard by whisking together milk, eggs, ¾ cup sugar, and vanilla extract in a measuring cup until combined.
6. Step 6: Take the dish out of the oven and pour the custard evenly over the baked phyllo. Use a spatula to gently nudge the sides so the custard distributes evenly. Bake for 35-40 minutes or until golden brown.
7. Step 7: Meanwhile, make the sugar syrup by combining water, 1 cup sugar, and saffron in a saucepan over medium heat. Bring to a simmer, then reduce heat to medium-low and cook for about 15 minutes until thickened. Turn off heat and let it cool.
8. Step 8: Once the cake is out of the oven, drizzle the cooled syrup evenly over the top.
9. Step 9: Sprinkle finely chopped pistachios and dried rose petals over the cake. Let it cool for 15-20 minutes before cutting into slices. Enjoy warm.

Tips & Variations

• Use fresh pistachios for a more vibrant flavor and crunch.
• If rose water is unavailable, a small amount of orange blossom water works as a fragrant substitute.
• For extra richness, brush some of the melted butter between every two sheets of phyllo.
• Keep the phyllo covered with a damp towel while working to prevent it from drying out.

Storage

Store leftover Crinkle Cake covered in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to retain crispness before serving. Avoid microwaving, as it can make the phyllo soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake ahead of time?

Yes, you can prepare the cake and syrup in advance, but it’s best to add the syrup and toppings just before serving to maintain the crisp texture of the phyllo.

Can I freeze Crinkle Cake?

Freezing is not recommended because the custard and syrup may alter the texture upon thawing. It’s best enjoyed fresh or refrigerated briefly.

Crinkle Phyllo Milk Pie with Rose Water, Saffron, and Pistachios Recipe

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Crinkle Cake, also known as Phyllo Milk Pie, is a unique dessert featuring layers of crinkled phyllo dough soaked in a fragrant saffron and rose water sugar syrup, topped with chopped pistachios and dried rose petals. This cake combines a light, flaky texture with a creamy milk custard filling, making it a delicate and aromatic treat perfect for special occasions or an elegant dessert.

• Author: Marco
• Prep Time: 20 minutes (plus overnight phyllo thawing)
• Cook Time: 65 minutes
• Total Time: Approx. 1 hour 25 minutes (excluding thawing time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Phyllo Dough Layer

• 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 as directed on the package. Preheat your oven to 350°F (175°C) and lightly spray a 9 x 13-inch baking dish with oil to prevent sticking.
2. Crinkle Phyllo: Take 2 sheets of phyllo dough and crinkle them by folding them like an accordion. Place the folded sheets against the longer side of the baking dish. Repeat this crinkling and layering process with all remaining phyllo dough, arranging the crinkled pairs side by side in the dish until fully covered.
3. Bake initial layer: Place the baking dish in the oven and bake the crinkled phyllo dough for 10 minutes. While baking, melt the 2 sticks of butter in a saucepan over low heat.
4. Butter and bake again: Remove the partially baked phyllo from the oven and evenly pour the melted butter over the top. Return the dish to the oven and bake for another 10 minutes to allow the butter to soak through and the phyllo to crisp further.
5. Make Custard: In a measuring cup or bowl, whisk together the milk, eggs, ¾ cup sugar, and vanilla extract until smooth and fully combined, preparing the custard layer.
6. Pour custard and bake: Remove the baking dish from the oven and carefully pour the custard evenly over the baked phyllo dough. Use a spatula to gently push the phyllo sides so the custard distributes evenly around the edges. Return the dish to the oven and bake for 35 to 40 minutes until the custard sets and the top is a golden brown color.
7. Make Sugar Syrup: While the cake bakes, combine the 1 cup sugar, ½ cup water, saffron, and rose water in a saucepan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook gently for about 15 minutes until the mixture thickens to a syrup with a stringy consistency. Remove from heat and allow the syrup to cool and thicken further.
8. Pour syrup: When the cake comes out of the oven, drizzle the cooled, thickened sugar syrup evenly over the warm phyllo and custard to infuse the dessert with flavor and moisture.
9. Add toppings: Sprinkle the finely chopped pistachios and dried rose petals on top of the syruped cake. Let the dessert cool for 15 to 20 minutes to set slightly before slicing. Serve warm for the best experience.

Notes

• Be gentle when handling phyllo dough as it tears easily; keep unused sheets covered with a damp towel to prevent drying out.
• The rose water and saffron add distinctive floral and aromatic notes essential to the cake’s classic flavor.
• Allowing the syrup to cool before pouring prevents the pastry from becoming soggy.
• Serving the cake slightly warm enhances the creaminess of the custard layer and the aromas of the toppings.
• Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: phyllo milk pie, crinkle cake, Middle Eastern dessert, saffron dessert, rose water cake, custard pie, pistachio dessert