Print

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

Print Recipe

★★★★★

4.4 from 80 reviews

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/crinkle-phyllo-milk-pie-with-rose-water-saffron-and-pistachios-recipe/