This Crinkle Cake from our friend Dora Cavallo is a variation on the viral recipe and it does not disappoint. The warm spices make it a perfect fall and winter dessert.
- 1 roll of Athens Phyllo Dough (9″ x 14″), thawed
- 1 stick unsalted butter, melted
- 1/2 cup whole milk
- 1 egg
- 1/2 cup sugar
- 1 tablespoon Chai Spice blend, homemade or store bought
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup honey
- 1/4 cup pistachios, toasted and chopped
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Line and spray a 9 inch cake pan with parchment paper and baking spray. Place 3 sheets of phyllo dough on the bottom of the cake pan. Overlap the sheets to cover the bottom and sides of the pan. Trim or tuck in the ends. Working with one sheet at a time, fold the remaining phyllo dough sheets in an accordion style. Place them in a circular pattern all around the cake pan.
Pour the melted butter evenly over the top and bake for 10 minutes. While the phyllo is baking, prepare the custard. Whisk the milk, egg, Chai spice, vanilla and salt together until combined. Pour over the phyllo and continue baking for another 35-40 minutes until the custard is set and golden brown.
Remove from oven and drizzle the honey over the top followed by the pistachios. Serve warm or at room temperature.
Serving size: 1 slice, Amount per serving: Calories 352, Total Fat – 16.1cg, Saturated Fat – 8.4g, Cholesterol – 52mg, Sodium – 410mg, Total Carbohydrates –48.3g, Dietary Fiber – 1.6g, Sugars – 22.3g, Protein – 5.1g
This recipe is easily customizable. Try adding orange zest, 1/2 cup berries, fruit or chocolate chips to the custard. To make a homemade Chai Spice Blend mix together:
- 3 tablespoons ground cinnamon
- 1 tablespoon ground cardamom
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Store any leftovers in an airtight container for 6 months.