Crinkle Cake
Crinkle Cake
This elegant Crinkle Cake combines flaky, ruffled phyllo pastry with tender slices of pear and creamy Brie for a delicious sweet-and-savory combination. The pastry is baked twice, first with butter and then with a silky custard that settles between the delicate folds. Once crisp and golden, the cake is finished with fresh thyme and a warm honey drizzle, making it a beautiful choice for brunch or a sophisticated dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen phyllo dough, thawed overnight in the refrigerator | 1 (16-ounce) package |
| Butter, melted | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Whole milk | 3/4 cup |
| Kosher salt | 1/4 teaspoon |
| Medium pear, Bosc or Anjou, thinly sliced | 1 |
| Brie cheese, sliced | 2 ounces |
| Fresh thyme leaves | 1/2 teaspoon |
| Honey | To taste, for finishing |
Directions
1. Prepare the oven and pan
Preheat the oven to 350°F. Line a 13×9-inch baking pan or rimmed baking sheet with parchment paper.
2. Create the phyllo folds
Work with two phyllo sheets at a time. Gently gather each pair from end to end, creating loose accordion-style folds. Arrange the folded sheets in the prepared pan and continue until all of the phyllo has been used and the pan is filled.
3. Bake the phyllo
Place the pan in the oven uncovered and bake the folded phyllo for 10 minutes.
4. Add the melted butter
Take the pan out of the oven and distribute the melted butter evenly over the pastry folds. Return it to the oven and bake for another 10 minutes, allowing the edges to begin developing a light golden color.
5. Prepare the custard
While the pastry is baking, combine the eggs, vanilla extract, whole milk, and kosher salt in a bowl. Whisk until the mixture is smooth and well blended.
6. Add the pear, Brie, thyme, and custard
Remove the phyllo from the oven. Carefully place the pear slices and pieces of Brie throughout the folds of the pastry. Sprinkle the fresh thyme over the top. Slowly pour the prepared custard across the entire pan, allowing it to seep down into the crinkled layers.
7. Finish baking
Return the pan to the oven and bake for 30–40 minutes more. The center should be completely set, while the phyllo on top should be crisp and richly golden.
8. Garnish and serve
Drizzle warm honey over the finished cake. Let it stand for a few minutes before cutting it into squares. Serve warm or slightly cooled.
