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Overhead photo of strawberry phyllo crinkle cake cut into squares.

Strawberry Phyllo Crinkle Cake

Christianna | Siftnwhisk
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.
3 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American, Greek, Mediterranean
Servings 12
Calories 243 kcal

Equipment

  • 1 9x13 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.
    Photo of the buttered phyllo layers placed horizontally in the 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.
    Photo of the custard filling and sliced strawberries placed on top of the baked phyllo layers before baking.
  • Remove from the oven and let the crinkle cake slightly cool down before cutting into squares.
    Photo of the baked strawberry phyllo crinkle cake inside the pan.
  • 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.
     

Nutrition

Calories: 243kcalCarbohydrates: 217gProtein: 29gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 74mgSodium: 1845mgPotassium: 346mgFiber: 7gSugar: 19gVitamin A: 553IUVitamin C: 7mgCalcium: 80mgIron: 12mg
Keyword butter, eggs, milk, phyllo dough, powdered sugar, strawberries
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