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Phyllo Crinkle Cake (VIRAL Filo Crinkle Pie Recipe)

Crispy golden filo pastry edges baked in a rich egg custard, topped with a simple sugar syrup, flavored with rose water and orange blossom. Garnish with pistachio powder and dried rose petals, this dessert is the easiest and tastiest to whip up in no time.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Brunch, Cake, Dessert, Iftar, Pie, Suhoor, Sweet tooth
Cuisine Greek, Middle Eastern
Servings 10 people

Equipment

  • Half sheet pan tray
  • Sauce pots
  • Whisk
  • Rubber spatula

Ingredients
  

  • 1 box phyllo/filo pastry
  • 3/4 cup butter melted & browned

Custard -

  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup milk
  • Zest of an orange
  • 1/2 tsp salt
  • 1/4 tsp cinnamon

Simple syrup -

  • 3/4 cup water
  • 1/4 cup orange juice
  • 1/2 cup honey *check notes
  • 1/2 tsp rose water
  • 1 tsp oranger blossom water

Garnish -

  • Pistachios & Dried rose petals

Instructions
 

  • Preheat the oven to 180℃. Brown the butter and set it aside.
  • In a another sauce pot add the water, orange juice, honey and boil for 5 -10 minutes until it has reduced. Add the orange blossom water, rose water and set aside.
  • Start by crinkling the filo dough together to create folds, transfer this to a half sheet pan tray and layer them close to each other. Bake the pastry for 10 minutes.
  • Once the filo pastry has little color, pour the melted/browned butter over the filo dough. Bake again for 10 minutes.
  • In this time make the custard buy whisking together all the ingredients. Pour it over the toasted filo pastry dough and bake for 10-15 minutes until the top is golden and there is no liquid custard in the pastry.
  • Pour over the simple syrup and cut into squares. Top each square with pistachios and dried rose petals.
  • Serve it warm with tea, ice cream or whipped cream. I love having it with pistachio ice cream.

Notes

  • *I used a cardamom saffron honey can use a regular honey and add cardamom pods with saffron strands, alternatively leave it out and make a simple syrup with honey and water.
  • You don’t have to brown the butter I just prefer the flavor
  • The better the crinkled dough the more creases to hold that custard mixture
  • Do not over bake this pie, it will continue to cook/set once removed from the oven, if the center is a little jiggly you are in good territory