Empty My Fridge
#shorts Crinkle Cake
Ingredients
- Filo pastry1 box
- Butter2 sticks
- Milk1 cup
- Sugar1 ¾ cups
- Rose essence1 ½ tsp
- Cardamom · ground1 tsp
- Egg2
- Pistachio · chopped½ cups
- Rose petals1 tbsp
Instructions
- Thaw the phyllo dough as the package says. Preheat the oven to 350°F.
- Take two layers of phyllo together, hold them at the top and let them hang. Crinkle them by folding back and forth in an accordion style, bringing the bottom up to the top.
- Lay the folded dough in an ungreased rectangular baking dish, starting at the shorter side and filling the length of the pan.
- Bake at 350°F for 10 minutes. Meanwhile, melt the butter in a small saucepan.
- Take the pan out and pour the melted butter evenly over the dough. Return to the oven and bake for 10 more minutes.
- Whisk together the milk, sugar, cardamom, rose essence and eggs to make a custard. Take the pan out of the oven and pour the custard evenly over the phyllo. Bake for 30-40 minutes, until golden brown.
- Combine the water, sugar and rose essence in a saucepan. Bring to a gentle boil and simmer for 8-10 minutes until the syrup reaches a one-string consistency.
- Drizzle the syrup over the cake as soon as it comes out of the oven. Cut into 3-inch squares.
Summarized from Ministry of Curry's video. Watch it for the details.
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