Crinkle Cake

Preheat the oven to 350°F

Grease a 9x13-inch baking dish with some of the melted butter

Take two sheets of phyllo dough at a time and crinkle them like an accordion about 2 inches wide

Place the crinkled phyllo into the baking dish, repeating until the dish is filled, keeping unused phyllo covered with a damp towel

Bake the crinkled phyllo dough to help keep it from getting soggy when toppings are added

Remove the dish from the oven and pour the melted butter evenly over the crinkled dough

Return to the oven and bake until the dough turns golden and crispy

Whisk together the milk, eggs, 1 cup of sugar, cardamom, and vanilla to make the custard, ensuring it is fully combined

Once the phyllo has finished its second bake, remove the dish from the oven and pour the custard mixture over the top

Return the dish to the oven and bake until the custard is set and the top is golden brown

In a small saucepan, combine the remaining 1 cup of sugar with ¾ cup of water

Bring the mixture to a boil, then reduce to a simmer until the syrup thickens

Stir in the rose water and let the syrup cool completely

When the cake is done baking, take it out of the oven and immediately pour the cooled syrup over the top, allowing it to soak into the cake

Before serving, garnish with crushed pistachios