Strawberry Phyllo Crinkle Cake
A strawberry-licious classic Greek custard pie with a twist and without all the fuss! This phyllo crinkle cake has crispy layers of buttery phyllo filled with a luscious vanilla custard and topped with fresh strawberries.
Reimagined Classics
I was today years old when I saw on TikTok this phyllo crinkle cake trending. After watching a couple of different variations it just dawned on me. This was nothing new to me. My mom used to make a delicious phyllo crinkle cake anytime she was short on time and couldn’t make a classic Galaktoboureko a.k.a. Greek Custard pie. It is funny how classic desserts are reimagined and they become globally viral in today’s social media world. If only my mom knew! Long story short, the phyllo crinkle cake in Greek is called “patsavouropita” which literally translates to rag pie because you’re throwing the phyllo layers in the pan without really caring if the phyllo dough breaks or it’s dry. The filling can be both savory and sweet but the one thing that really makes this recipe a keeper is how easy it comes together.
For the sake of summer, I used fresh strawberries because they’re tart and juicy making them the perfect pairing for the luscious custard filling. Traditionally, after you bake the phyllo crinkle cake you soak it into syrup but I really wanted to keep this dessert light and easy to transport to a cookout of family meal so I skipped it. Strawberries give the dessert enough moisture and balance the sweetness of the custard. So if you want to jump on this TikTok trend or just want to make the easiest and most decadent summer dessert, follow along!
Ingredients for Strawberry Phyllo Crinkle Cake
- Phyllo Dough: You will need a whole pack of phyllo dough. Make sure you defrost it following the instructions given at the back of the package before using. If this is your first time working with phyllo dough this is really the easiest recipe to practice your skills. Do not worry, if the dough tears as you can easily put it back together and it won’t make a difference on the appearance of the cake.
- Butter: Butter and phyllo dough go hand in hand. To achieve the perfectly crisp and buttery bite you need to drizzle every single phyllo layer with melted butter. While baking the butter functions as a pillow between the phyllo layers giving them space to puff and become flaky.
- Milk: Milk goes in the custard filling for moisture and light texture. You can substitute whole milk for any plant based milk. I had success with using both almond milk and oat milk when testing the recipe.
- Strawberries: Not much to say about strawberries other than the fact that they are bright and summery. You can also use fresh blueberries, cherries, peaches or any other seasonal fruit of your preference.
- Powdered Sugar: In my humble opinion this strawberry phyllo crinkle cake is incomplete without a dust of powdered sugar. It will automatically elevate your dessert to an overpriced pastry you find on the display of a European bakery.
How to Make Strawberry Phyllo Crinkle Cake
Brush a 9×13 inch baking pan with butter and arrange two sheets of phyllo in an accordion shape by folding them together. Sprinkle with butter every phyllo layer before scrunching. Once all phyllo layers are in the pan sprinkle with the remaining melted butter and bake until golden brown. Mix together all the ingredients for the custard filling and pour into the pan with the baked phyllo layers. Top with fresh sliced strawberries and bake for 15-20 more minutes. Remove from oven, let the phyllo crinkle cake slightly cool and then cut into slices and serve with a dust of powdered sugar on top. Enjoy!
This effortless strawberry phyllo crinkle cake is ideal for Sunday brunch, family gatherings or summer parties. Whatever the occasion it will put a smile on your face! For storing instructions make sure to check the recipe notes at the bottom of the recipe card. If you make the recipe, please share your thoughts and leave a comment below! I would love to hear from you. Happy baking!
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Strawberry Phyllo Crinkle Cake
Equipment
- 1 9×13 inch baking pan
Ingredients
- 16 oz Phyllo Dough Pastry
- 1 cup Unsalted Butter melted
- 1 cup Milk room temperature
- 1 cup Granulated Sugar
- 2 large Eggs room temperature
- 2 tsp Pure Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 cup Fresh Strawberries rinsed, dried and sliced
- Powdered Sugar for dusting
Instructions
- Preheat over to 375°F (190 C).
- Brush the baking pan with melted butter and set aside.
- Lay out a phyllo sheet on a clean, flat surface and drizzle with melted butter. Cover with another phyllo sheet and drizzle with more butter. You should have two phyllo sheets per layer.
- Starting from the top use your fingers to gently fold back and forth in an accordion-style the buttered phyllo sheets. Place horizontally in the prepared baking pan.
- Once all phyllo layers are placed in the pan, drizzle with the remaining melted butter on top.
- Bake for 15-20 minutes until golden brown and flaky.
- In the meantime, prepare the custard filling. In a medium bowl whisk together milk, granulated sugar, two eggs, pure vanilla extract and ground cinnamon until smooth.
- Remove pan from the oven and evenly distribute the custard filling on top of the baked phyllo layers.
- Place the sliced strawberries lengthwise the phyllo layers and bake for 15-20 more minutes.
- Remove from the oven and let the crinkle cake slightly cool down before cutting into squares.
- Serve with a dust of powdered sugar on top. Enjoy!
Notes
- Make Ahead & Storage Instructions: I do not suggest preparing strawberry phyllo crinkle cake ahead of time and baking on a different day. Phyllo dough is quite delicate and if it stays unbaked or uncovered it will eventually dry out.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Strawberry phyllo crinkle cake is best consumed warm on the same day. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven for 10 minutes.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
I used the celcius temp in your recipe and was wondering why the phyllo wasn’t browning. Then I looked at the Fahrenheit temp and realised the temperature conversion is incorrect. 375°F is approx 190°C not 160°C. This has lead to greasy not crisp phyllo.🤕
So sorry your phyllo didn’t turn out crispy and thank you for the correction. I have updated the temperature to the right one. I hope you can give the recipe another try. 🙂