Phyllo Dough Cake or Crinkle Cake

Phyllo Dough Cake is also known as phyllo crinkle cake or viral TikTok crinkle cake, a delicious and easy-to-make custard cake with berries. This easy dessert is a must-try; I use crispy, crunchy sheets of phyllo dough with melted butter spread on top, topped with creamy custard and berries. Anytime I need to make something impressive very quickly, I know I can count on this stunning and delicious treat.

I sprinkle the crisp top of the crinkle cake with confectioners’ sugar for a sweet finish, add some whipped cream, and fresh berries. When I make it for brunch or to take to church, I like to serve homemade strawberry sauce and top it with whipped strawberry butter.

This phyllo crinkle cake is based on a Middle Eastern dessert called muakacha, which means wrinkled in Arabic. I first saw it on TikTok and immediately knew that I had to try it. In the traditional Mediterranean crinkle cake, they sometimes use chai spices or cinnamon as well as rosewater and simple syrup. The idea is that the sky is the limit; you can customize this cake to your liking, experiment with flavors and add-ins as you please!

Why you will love this recipe 

• So light and flaky: The crispy layers of dough with creamy custard make this a dreamy dessert that everyone loves. It can be made into any flavor you like, with a variety of mix-ins and add-ins.  
• Just a few ingredients: All I use is Phyllo dough and a few basic ingredients I have in my kitchen, like butter, eggs, sugar, and cream.
• Easy to make: Just fold it up, brush it with butter, pour in the custard, and bake for a delicious homemade dessert. Anyone can make it.
• You can’t mess it up: Even if you tear it or wrinkle it, well, that’s the point. It’s supposed to be wrinkled! It looks like a bakery cake, no matter how you do it. 

What you will need

• Wet ingredients: I use melted butter for this cake, so it can flow between the delicate, folded sheets of dough to hydrate every layer. It ensures that the dough gets crispy for that crinkly crunch. Heavy cream builds a velvety, rich custard for a superior texture. Eggs are the glue that holds it all together while providing moisture and fat for softness and flavor. They should be at room temperature for smooth emulsification to trap air more effectively for light and fluffy custard. Lemon juice brightens the flavor and prevents crystallization. Pure vanilla extract provides a complex aromatic warmth that fake vanilla cannot reproduce.
• Dry ingredients: When baked, Phyllo dough has paper-thin layers that turn crunchy and crispy on the outside but absorb the butter and custard to become pillowy soft on the inside. 
• Produce: I get one lemon to squeeze my own lemon juice and lemon zest. I also get organic blueberries and raspberries to add vibrant color and extra flavor.
• Seasonings: White granulated sugar provides sweetness and thickness to the custard while keeping it thin enough to set properly. Lemon zest adds a concentrated, bright, tangy flavor and a zesty punch to the custard, so it isn’t just sweet. 

How to make 

Preheat the oven: First, I preheat the oven to 350 degrees F and butter a 9×13-inch baking dish. 

Fold in the dough: While I wait for the oven to heat, I fold the phyllo dough accordion-style using 2 sheets at a time, placing them in the bottom of the greased pan. After filling the pan, I brush the dough with the melted butter and pour the rest on top. Then, I bake it for 15 minutes. 

Make the custard: In the meantime, I mix the sugar and eggs in a bowl before whisking in the lemon juice, zest, and heavy cream. When the dough is done, I remove it and pour the custard evenly over the layers, making sure to get it into all the cracks. Then, I add berries on top. 

Bake the cake: Finally, I bake it for 25 to 30 minutes or until the top is golden brown. 

Rest and serve: Before serving, I let it rest for about 5 minutes to allow the custard to settle. 

Expert tip

Top tips for phyllo dough

One of the biggest mistakes people make is rushing the thaw. If the dough is frozen, don’t try to rush it by thawing it on the counter or heating it in the microwave. This will make it gummy or brittle. It must be thawed in the refrigerator overnight. Another problem is letting the sheets dry out. Keep them covered with a slightly damp towel while working. And be sure to have everything else ready to go before you start. Also, don’t worry about tears. They are going to happen. They will blend into the cake and won’t be seen, so don’t worry about them. 

More tips to consider:

• Be sure to let the melted butter come to room temperature before using it. Hot butter will almost melt these papery layers of dough. 
• Work at a nice pace. The dough dries out quickly. Cover it with a damp towel if you are not able to work fast enough.
• Only use 2 sheets of phyllo dough at a time. Using more than that will cause the middles to stay doughy. 
• Don’t worry about the sheets tearing or getting wrinkled. It’s a crinkle cake. It’s supposed to be wrinkly. 
• Spray the pan with baking spray or coat it with butter to prevent the dough from sticking. 
• After baking, let the cake rest. This will allow the custard to settle.

Recipe variations and add-ins:

• Different citrus: Instead of lemon, sometimes I use orange or lime for a different citrus flavor. 
• Apple cinnamon: Rather than using berries, I also enjoy serving this with sliced apples on top and a bit of cinnamon. 
• Make it nutty: For extra crunch and nutty flavor, add some chopped pecans, pistachios, or walnuts. 
• Flavored custard: To add some extra flavor, a few drops of extract added to the custard can make a big difference. There are so many to choose from, like chocolate, mint, lemon, and strawberry, or exotics like amaretto or Jamaican rum. 
• Caramel sauce: Make it even more indulgent with my easy 3-ingredient homemade caramel sauce. It only takes 10 minutes to make!

Serving suggestions:

This cake goes great with a scoop of ice cream. Any flavor is great, but my favorite is this indulgent but healthy no-churn mint chocolate chip avocado ice cream. It is so creamy and smooth with a subtle coconut flavor from the cream. And you don’t even need an ice cream maker. My kids like my Oreo ice cream, and I have to admit I love it too because I only need 3 ingredients and it only takes 10 minutes to make. But I make it the night before because it has to freeze for at least 6 hours. 

For something a little different, I serve my rainbow chia pudding parfait. This colorful work of art is deliciously creamy and can be made from just about any fruit you like. After mixing the base ingredients for each color, you just choose the fruits you like, such as banana and spinach for green, blueberries for blue, mango, oranges, and strawberries for orange, or raspberries, strawberries, and blackberries for red.

How to store leftovers:

• Refrigerate: This cake can be saved in an airtight container in the fridge for 3 to 4 days.  
• Freezing: To keep it longer, I wrap it in plastic and place it in a freezer-safe container. It can be frozen for 3 to 4 months.
• Defrost: Frozen leftovers can be thawed overnight in the fridge.  
• Reheat: Microwave individual portions, or eat it cold.

Frequently asked questions

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