Crinkle Cake
Mediterranean Crinkle Cake is one of those desserts that looks dramatic, tastes rich, and is surprisingly simple to make. Layers of delicate phyllo dough are gently scrunched into a baking dish, baked until crisp, then soaked with a lightly sweet, citrus-scented custard and syrup. The result is a cake that is crisp on top, soft and creamy inside, and fragrant with vanilla, lemon, and warm Mediterranean flavors. It feels elegant enough for celebrations but relaxed enough for a weekend treat, making it a favorite across many Mediterranean kitchens.
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 30 minutes
Serves: 8–10
Ingredients
For the Cake Base
1 package phyllo dough, thawed
½ cup unsalted butter, melted
For the Custard
2 cups whole milk
3 large eggs
¾ cup sugar
1 teaspoon vanilla extract
Zest of 1 lemon
½ teaspoon ground cinnamon (optional)
For the Syrup
½ cup sugar
½ cup water
1 tablespoon lemon juice
1 teaspoon honey or orange blossom water (optional)
For Garnish
Powdered sugar or chopped pistachios
Instructions
Preheat your oven to 180°C (350°F) and grease a medium baking dish.
Gently scrunch individual phyllo sheets like an accordion and place them upright in the dish.
Continue until the dish is filled snugly with crinkled phyllo.
Brush the phyllo generously with melted butter, coating all exposed areas.
Bake for 15 minutes until lightly golden.
While baking, whisk milk, eggs, sugar, vanilla, lemon zest, and cinnamon until smooth.
Remove the dish from the oven and slowly pour the custard evenly over the hot phyllo.
Return to the oven and bake another 30–35 minutes until set and golden.
Meanwhile, simmer syrup ingredients for 5–7 minutes, then cool slightly.
Pour warm syrup over the baked cake and allow it to soak before serving.
Tips
Keep phyllo covered with a damp cloth to prevent drying.
Do not press phyllo too tightly; air pockets help absorb custard.
Brush butter generously for even browning.
Use warm cake and warm syrup for best absorption.
Let the cake rest before slicing to set fully.
Lemon zest balances sweetness and richness.
Avoid overbaking to keep the custard creamy.
Use a glass or ceramic baking dish for even heat.
Cut with a sharp knife to preserve layers.
Serve slightly warm or at room temperature.
Variations
Add chopped pistachios between phyllo layers.
Flavor syrup with orange zest instead of lemon.
Add rose water for a floral note.
Use almond milk for a dairy-free version.
Add ground cardamom for warmth.
Drizzle honey instead of syrup.
Add ricotta or mascarpone to the custard.
Make individual portions using muffin tins.
Top with fresh berries before serving.
Use brown sugar for deeper caramel flavor.
Q&A
What is crinkle cake?
It is a phyllo-based dessert soaked in custard and syrup.
Can I prepare it ahead?
Yes, it keeps well for up to two days refrigerated.
Can I freeze it?
Freezing is not recommended due to texture changes.
Why is my cake soggy?
Too much syrup or underbaked custard can cause this.
Can I reduce sugar?
Yes, slightly reduce sugar in custard or syrup.
Is it very sweet?
It is balanced, not overly sweet.
Can I use low-fat milk?
Whole milk gives best texture, but low-fat works.
Should syrup be hot or cold?
Warm syrup over warm cake works best.
What pairs well with it?
Greek yogurt or fresh fruit.
Is this a traditional recipe?
It is inspired by several Mediterranean desserts.
Nutrition
(Approximate per serving)
Calories: 320
Protein: 7g
Fat: 18g
Carbohydrates: 34g
Fiber: 1g
Calcium: 15% DV
Conclusion
Mediterranean Crinkle Cake is proof that simple ingredients can create something truly special. The contrast of crisp phyllo, creamy custard, and fragrant syrup makes every bite satisfying and memorable. Whether served at a family gathering or enjoyed quietly with tea, this dessert brings warmth, texture, and classic Mediterranean charm to the table without requiring advanced baking skills.