Description
Picture layers of dough carefully crinkled and baked to a beautiful golden brown. These layers are then sealed with a velvety custard that’s imbued with the flavors of vanilla, almond and just a hint of cardamom. This cake is more, than a dessert; it’s an adventure that melds textures and tastes in perfect harmony. With every morsel, you venture on a journey that leaves an impression. Whether you’re sharing it with friends or appreciating a moment of pure indulgence by yourself.
Ingredients
1 (1 pound) box phyllo dough, thawed
1 c butter, melted
1 c milk
2 eggs
1 c granulated sugar
1 tbsp vanilla extract
1 tsp almond extract
1 tsp cardamom
For the Syrup:
1 c sugar
1 c water
1 tsp vanilla extract
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Get a baking dish ready, by greasing a 9×13 inch pan.
Take two sheets of dough. Fold them like an accordion. Place them evenly in the baking dish repeating this process until all the dough is used.
Bake the dough in the oven for 10 minutes.
After 10 minutes remove the dish from the evenly pour melted butter over the phyllo dough. Return it to the oven for another 10 minutes.
While the buttered phyllo dough bakes, mix together milk, eggs, sugar, vanilla extract almond extract and cardamom in a bowl until combined to make a custard mixture.
Remove the dish from the oven again. Pour the custard mixture over the phyllo dough. Place it back into the oven. Bake for 30 to 35 minutes until it turns golden brown.
In a saucepan combine sugar and water to make a syrup. Simmer until it thickens (around 10 minutes) then stir in some vanilla extract.
Once baked drizzle the syrup over the cake. Allow it to cool down before slicing and serving.
Notes
To make our beloved Crinkle Cake gluten-free the trick is to substitute the dough with a gluten-free alternative. Instead of using phyllo you can opt for gluten-free pastry sheets, which are easily found in health food stores or the gluten-free section of most supermarkets. Just keep in mind that when handling gluten-free pastry it tends to be a bit more delicate compared to its wheat-based counterpart. So remember to handle it with care and give it a touch.
When it comes to the custard make sure your vanilla and almond extracts are gluten-free – most brands are. It’s always a good idea, to double check. As, for the other ingredients they are naturally free of gluten so no modifications are necessary there!
Lastly when preparing the syrup follow the recipe as it is already gluten-free.
- Prep Time: 15 MINS
- Cook Time: 50 MINS
