Crinkle Cake: The Flaky, Custardy Dessert Everyone’s Obsessed With
If you’ve been scrolling through social media lately, chances are you’ve seen the eye-catching, golden layers of Crinkle Cake lighting up your feed. Also known as Phyllo Crinkle Cake or Muakacha, this stunning dessert is the perfect blend of crispy, custardy, and sweet — all with surprisingly little effort.
Made from delicate sheets of phyllo dough crinkled into beautiful waves, soaked in a rich custard, and baked until golden and puffed, this dessert delivers both visual drama and melt-in-your-mouth texture. It’s the kind of recipe that looks fancy but is secretly simple — and that’s why we love it.
Why You’ll Love Crinkle Cake
🥄 Crispy on top, custardy in the middle — the ultimate texture combo
🧈 Rich, buttery flavor without being too heavy
🕒 Easy to make with just a few ingredients
🌟 Elegant and impressive for guests, but easy enough for weekday dessert
🇹🇷 Inspired by Middle Eastern and Mediterranean flavors
Ingredients
1 package phyllo dough (thawed, about 16–18 sheets)
1/2 cup unsalted butter, melted
1 cup whole milk
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
Optional: pinch of cinnamon or cardamom
Optional topping: powdered sugar, crushed pistachios, or a drizzle of honey
How to Make Crinkle Cake
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Crinkle the phyllo: Take two sheets of phyllo at a time and loosely accordion-fold or “crinkle” them. Place them side-by-side in the pan until the whole dish is filled.
Brush with butter: Pour melted butter evenly over the crinkled phyllo. Bake for 10 minutes to crisp up.
Make the custard: While the phyllo is baking, whisk together the milk, sugar, eggs, vanilla, and any optional spices.
Pour the custard: Carefully pour the mixture over the partially baked phyllo. Bake for another 30–35 minutes, until puffed and golden brown.
Cool and serve: Let it cool slightly before serving. Dust with powdered sugar or drizzle with honey for extra sweetness.
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