🎼 Perfect partnerStrawberry Lasagna
🍔 ⏱️ 55 min
Oven + stovetop — no fighting over heatShares 5 ingredients (extract, vanilla, butter)
👨🍳 Instructions
✨ Meez Magic · 9 steps → 15 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Preheat the oven to 350°F
2
Grease a 9x13-inch baking dish with some of the melted butter
3
Take two sheets of phyllo dough at a time and crinkle them like an accordion about 2 inches wide
4
Place the crinkled phyllo into the baking dish, repeating until the dish is filled, keeping unused phyllo covered with a damp towel
5
Bake the crinkled phyllo dough to help keep it from getting soggy when toppings are added
6
Remove the dish from the oven and pour the melted butter evenly over the crinkled dough
7
Return to the oven and bake until the dough turns golden and crispy
8
Whisk together the milk, eggs, 1 cup of sugar, cardamom, and vanilla to make the custard, ensuring it is fully combined
9
Once the phyllo has finished its second bake, remove the dish from the oven and pour the custard mixture over the top
10
Return the dish to the oven and bake until the custard is set and the top is golden brown
11
In a small saucepan, combine the remaining 1 cup of sugar with ¾ cup of water
12
Bring the mixture to a boil, then reduce to a simmer until the syrup thickens
13
Stir in the rose water and let the syrup cool completely
14
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
15
Before serving, garnish with crushed pistachios
🎉
You're all done!
Enjoy your crinkle cake — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Phyllo IngredientsKeep phyllo covered to prevent drying
- Preheat OvenLet oven fully preheat first
- Grease Baking DishCoat corners evenly to prevent sticking
- Crinkle Phyllo SheetsWork quickly so phyllo doesn't dry out
- Fill Baking DishKeep remaining phyllo under damp towel
- First BakeThis pre-bake sets the crispy base
- Pour Butter Over DoughPour slowly for even coverage
- Watch out · Second BakeWatch closely to avoid burning edges
Swaps, storing and making ahead
Good to know
Swaps
- No rose water? Leave it out of the syrup or use orange blossom water instead.
- No cardamom? Swap in cinnamon for the custard.
Making it ahead
The syrup can be made and cooled up to a few days ahead and kept covered in the fridge until ready to pour over the baked cake.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
