Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Difficulty: Easy
Rating: ★★★★☆ (4.5/5 from 325 reviewers)
What Is Greek Crinkle Cake?
Greek Crinkle Cake is a rich, syrup-soaked dessert made with crispy phyllo dough that’s folded into accordion-style layers, baked, drenched in butter, baked again, then soaked with a vanilla-almond custard and finished with a sugar syrup. It’s part cake, part custard, and part pastry — a textural dream.
It’s similar to a Greek galatopita or bougatsa, but with a unique TikTok-inspired twist of folding and layering the phyllo for a dramatic presentation and intense crispness.
Ingredients
Main Cake
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1 (1 lb / 16 oz) box phyllo dough, thawed
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1 cup (2 sticks) unsalted butter, melted
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1 cup whole milk
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2 large eggs
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1 cup granulated sugar
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1 tablespoon vanilla extract
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1 teaspoon almond extract
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1 teaspoon ground cardamom (optional but adds warmth)
Syrup
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1 cup granulated sugar
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1 cup water
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1 teaspoon vanilla extract
Optional Toppings
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Chopped pistachios or almonds
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Shaved chocolate or mini chocolate chips
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Fresh berries or pomegranate seeds
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Whipped cream or Greek yogurt on the side
Instructions
1. Prepare Your Pan & Oven
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Crinkle & Layer the Phyllo
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Unroll the phyllo dough and keep it covered with a slightly damp towel to prevent drying.
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Take 2 sheets at a time, lift them together, and crinkle or accordion-fold them loosely from the short edge like a paper fan. Don’t worry about being precise — the uneven folds give it texture.
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Place each folded pair side by side in the baking dish, working from one end to the other until the pan is filled. You should use all of the phyllo dough (usually 40 sheets, 20 pairs).
3. First Bake (to Crisp)
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Place the crinkled dough into the oven and bake for 10 minutes to dry and lightly crisp the folds.
4. Add Butter & Bake Again
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Remove the dish from the oven and evenly drizzle the melted butter all over the dough.
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Return to oven and bake for another 10 minutes, until the edges start turning golden and flaky.
5. Make the Custard
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While the phyllo is baking again, whisk together in a bowl:
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1 cup milk
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2 eggs
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1 cup sugar
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Vanilla extract
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Almond extract
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Ground cardamom
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A bowl with a spout is helpful for pouring later.
6. Pour Custard & Final Bake
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Remove the buttered phyllo from the oven.
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Slowly pour the custard evenly over the crinkled dough, making sure it seeps into all the folds.
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Return to the oven and bake for 30–35 minutes, or until golden, set in the center, and puffed slightly.
7. Prepare the Syrup
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While the cake finishes baking, make the syrup:
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In a small saucepan, combine 1 cup sugar and 1 cup water.
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Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally until slightly thickened.
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Remove from heat and stir in 1 teaspoon vanilla extract.
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8. Soak & Cool
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Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake.
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Let the cake cool completely (about 30–60 minutes) so the syrup soaks in and the custard firms up.
To Serve
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Slice into squares or diamonds.
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Garnish with chopped nuts, fruit, or a dusting of powdered sugar.
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Serve warm, at room temperature, or chilled.
Tips & Variations
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Use clarified butter for extra richness and better flavor.
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Swap almond extract for orange blossom water or rose water for a Middle Eastern twist.
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Want a more decadent version? Add a layer of cream cheese filling between folds.
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Leftovers keep well in the fridge for up to 4 days. Reheat in a 300°F oven for 10 minutes to re-crisp.
Why This Works
This recipe bakes the phyllo three times: first to dry, then to crisp with butter, then again with custard, resulting in a magical combination of textures: crispy top edges, soft custard base, and syrup-soaked bottom. It’s a stunning centerpiece that’s shockingly easy to make.
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