Crinkle Cake (Muakacha)

The Middle Eastern viral sensation that turns scrunching phyllo dough into an art form.

Crinkle Cake (Muakacha)

60 min · 8 servings

Ingredients

  • 1 package Phyllo dough (thawed)
  • 1 cup Unsalted butter (melted)
  • 1 cup Milk
  • 2 Eggs
  • ½ cup Sugar
  • 1 tsp Vanilla extract
  • Simple syrup: 1 cup Sugar, ½ cup Water, squeeze of Lemon (boiled until slightly thickened)

Method

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Take two sheets of phyllo at a time and scrunch them up like an accordion. Place into the dish. Repeat until the dish is tightly packed.
  3. Bake dry for 10 minutes to crisp the edges.
  4. Remove from oven, pour the melted butter evenly over the top, and bake for another 10 minutes.
  5. Whisk the milk, eggs, sugar, and vanilla into a custard. Pour evenly over the baked phyllo.
  6. Bake for a final 15–20 minutes until the top is golden and the custard is set.
  7. Pour the cold simple syrup over the hot cake immediately after taking it out of the oven.

Chef's tip: Cold syrup on a hot cake — that temperature gap is what keeps the top crisp

From The Edible Codex · 261 recipes