Muakacha — Crinkle Cake
A Middle Eastern dessert filled with layers of crisp phyllo dough stuffed with a creamy custard and drenched in a glistening syrup. Top it off with pistachio and you're left with a heavenly dessert.
Ingredients
- 1 pack phyllo dough
- 1 cup butter unsalted
Custard
- 6 eggs room temperature
- 2 cups milk
- 1¾ cups granulated sugar
- 1 tsp rose essence
- 1 tsp vanilla
Simple Syrup
- ½ cup granulated sugar
- ⅓ cup water
- 1 tsp lemon juice
Instructions
- Preheat oven to 350F and grease a large sheet pan. Take a phyllo sheet and scrunch it together like an accordion. Continue doing this with all the sheets until the pan is full. In a small saucepan, melt the butter and drizzle over the sheets. Bake for 15 minutes.
- Meanwhile, in a large bowl whisk together eggs, milk, sugar, rose extract, and vanilla until combined. Remove the pan from the oven and pour the custard evenly over the phyllo sheets.
- Bake for another 25 to 30 minutes, or until the top is golden brown.
- Make the simple syrup by combining sugar, water, and lemon juice in a small saucepan over medium heat. Allow it to cook for about 8 minutes or until it thickens slightly.
- Remove the pan from the oven and drizzle the simple syrup over the Muakacha. Top with crushed pistachios and enjoy!