Get the Recipe: Maple Crinkle Cake
Phyllo pastry drizzled with butter and an egg and milk custard and baked, then brushed with maple syrup when warm from the oven. All the fabulous flavours of a butter-soaked, maple-drizzled pancakes in a sliceable, crispy pastry.
Ingredients
- 1 lb (454 g) phyllo pastry, thawed
- 1 cup unsalted butter, melted *see Note 1 below
For the custard:
- 1/2 cup milk, 3% whole milk recommended
- 1/2 cup heavy whipping cream, 35% b.f. *see Note 2 below
- 1 cup white granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla
For brushing after baking:
- 1/4-1/3 cup maple syrup, preferably dark amber or dark Grade B
For finishing:
- 1/4 cup pecans or walnuts, finely chopped
Instructions
- Preheat the oven to 350F (non-convection/not fan-assisted. Have ready a 9x13-inch baking sheet with at least 1-inch high sides or a 9x13-inch metal or glass baking pan. If using a glass pan, reduce the oven temperature by 25 degrees F.
- Melt the butter in the microwave or a saucepan. Use a pastry brush to generously brush the bottom and sides of the baking pan with melted butter. Set the melted butter aside for now.
- Unwrap and unroll the thawed phyllo pastry and leave it stacked on the work surface. Measure the width of the phyllo pastry. If it is longer than the longest side of your pan, use a sharp knife or pizza cutter to trim the phyllo down as needed to fit perfectly, discarding the excess. I usually need to cut off about 1/2-3/4-inch.
- Tip! Phyllo is paper thin. When grabbing two sheets, be sure you're just grabbing two sheets. It's easy for a third one to sneak in there!
- To fold the phyllo grab two sheets of phyllo at the top of the phyllo stack. With your hands about 1/3 of the way in from the sides of the pastry, use your thumbs to reach about 2 inches down and then pinch upwards, creating a fold about 1 inch in height. Repeat this pinching motion working down the length of the pastry while you hold all the folds together as you work. When it is all folded, place it into the buttered baking pan.
- Repeat folding two sheets at a time and placing them into the baking sheet alongside of the other folded pieces until you have used all of the phyllo pastry. *See the step-by-step photos above this Recipe Card to see how it should look in the pan if it isn't clear.
- The entire baking sheet should be evenly filled with the folded phyllo. You can adjust the a bit in the pan to even the out in the pan.
- Place the baking sheet into the oven and bake for 10 minutes.
- Remove the baking pan from the oven and drizzle the melted butter evenly over the top of the phyllo.
- Return the baking sheet to the oven and bake for 10 more minutes.
- While the phyllo is baking, mix together all the custard ingredients in a bowl or large measuring cup.
- Remove the baking sheet from the oven and drizzle the prepared custard mixture over the top of the phyllo.
- Return the baking pan to the oven and bake until set and nicely golden and crispy, about 30-40 minutes. (I generally find it is closer to the 40-minute mark and sometimes I leave it a few extra minutes to get it nice and golden.)
- Remove from the oven and immediately brush the top of the phyllo generously with maple syrup. Scatter the chopped nuts over the top.
- Allow the crinkle cake to cool before cutting and serving. Serve at room temperature or slightly warm as is or with a scoop of ice cream or whipped cream on top. Rewarm in the microwave or place the baking sheet in a 350F oven for a few minutes loosely covered with aluminum foil.
- This crinkle cake is best enjoyed within a few hours of baking. While still tasty after that, the phyllo does tend to soften the longer it sits. Store loosely covered with plastic wrap at room temperature.
Notes
Note 1: Note that unsalted butter is specified and recommended. I haven't tested this recipe with salted butter so I'm not sure how consequential it would be on the finished product.
Note 2: You can use all milk if you don't have heavy cream on hand. You could also use all half and half cream (10% b.f.) to replicate the heavy cream/milk mixture.
Tips!
Ideally, thaw the phyllo in the box overnight in the refrigerator. If you forget, set the box out on the counter for 2-3 hours. Don't open the wrapper on the phyllo until it is thawed and you are ready to use it as phyllo dries out quickly.
Don't fret if the phyllo tears while you're working with it. Just re-adjust as best you can and carry on. It will all be good in the end!
Don't be tempted to skimp on the butter. It may sound like a lot and seem like a lot when you are pouring it on, but it is crucial to the finished flavour and texture of this dish.
A dusting of powdered sugar would also be a nice finish for this crinkle cake.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 398kcal, Carbohydrates: 42g, Protein: 5g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 204mg, Potassium: 95mg, Fiber: 1g, Sugar: 22g, Vitamin A: 684IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 1mg
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