Crinkle Cake

This sweet-and-savory Crinkle Cake layers delicate folds of ruffled phyllo dough with thinly sliced pears and creamy brie cheese. Twice-baked with melted butter and a simple custard until crisp and golden brown, it finishes with fresh thyme and a drizzle of warm honey for an elegant, textured dessert or brunch centerpiece.

Crinkle Cake

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F and line a 13×9-inch baking pan or rimmed baking sheet with parchment paper.

2. Fold phyllo: Take two sheets of phyllo dough at a time and gently gather them end-to-end to form accordion-like crinkle folds. Place them into the prepared pan and repeat with the remaining sheets until the pan is full.

3. Initial bake: Bake the dry phyllo folds uncovered for 10 minutes.

4. Add butter and bake: Remove the pan from the oven and drizzle the melted butter evenly over the crinkles. Return to the oven for another 10 minutes until the edges begin to turn golden.

5. Whisk custard: While the phyllo bakes, whisk together the eggs, vanilla extract, whole milk, and kosher salt in a bowl until smooth.

6. Add toppings and custard: Remove the pan from the oven. Tuck the pear slices and brie pieces between the phyllo folds across the pan, sprinkle with fresh thyme, and slowly pour the custard mixture evenly over the top so it settles into the folds.

7. Final bake: Bake for an additional 30 to 40 minutes, until the custard center is fully set and the top is crisp and golden brown.

8. Garnish and serve: Drizzle warm honey generously over the cake, let it rest for a few minutes, then slice into squares and serve.