Crinkle Cake Recipe
This Crinkle Cake is the ultimate dessert recipe. Full of flavor, and layers of flaky dough make up this cake and pastry hybrid.
Servings 8 Servings
Equipment
- 9x13 baking dish
- Pastry brush
- large mixing bowl
- Hand mixer
- small bowl
- Whisk
Ingredients
- 16 ounces phyllo dough thawed
- 1 cup butter melted
- 3 eggs
- ½ cup sugar
- 1 cup heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla
Glaze:
- ¾ cup powdered sugar
- 1-2 Tablespoons milk
- ½ teaspoon almond extract
- 2-3 tablespoons toasted sliced almonds
Instructions
- Preheat the oven to 350 degrees. Lightly spray a 9x13 pan.
- Take the phyllo dough, 2 sheets at a time, gently fold it accordion style and stack them in the pan width-wise until the entire pan is filled.
- Either trim the edges, or just fold them slightly at the ends to make them fit the pan. Don’t compress the dough too much, or it will be soggy and not bake well.
- Take the melted butter and brush it over the top of the entire pan and pour the remaining butter evenly over the dough, taking care to coat every piece.
- Place in the oven and bake for 15 minutes.
- While the dough is baking, using a large bowl, whisk together the eggs, sugar, heavy cream, salt and vanilla.
- Once the dough has baked, remove and pour the custard over the top, coating it evenly. (Avoid letting the custard pool in the middle by pouring around the edges to start.)
- Return it to the oven and bake for another 25-30 minutes, until the top is golden brown.
- Remove and let cool.
- In a small bowl, whisk the powdered sugar, almond extract and add enough milk to make the glaze thin enough to drizzle over the top of the cake.
- Sprinkle the toasted almonds over the top of the glaze, slice and enjoy!
Notes
Be gentle when trimming or folding the phyllo dough you don't want to compress it.