Crinkle Cake with Pistachios
This Crinkle Cake with Pistachios features crisp, buttered phyllo pastry layers topped with a rich, creamy blend of condensed milk and heavy cream, enhanced with vanilla and a pinch of salt, and finished with a sprinkle of chopped pistachios for a satisfying crunch.
Ingredients
- 1 pack of phyllo pastry
- 50 g melted butter (plus extra for greasing)
- 380 g condensed milk (1 can)
- 200 ml heavy cream
- 70 g chopped pistachios
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 180°C (355°F). Grease a baking tray lightly with melted butter.
- Unroll the phyllo pastry. Arrange the phyllo pastry sheets in a baking tray, folding them into a fan shape two at a time.
- Brush the sheets with the melted butter.
- Bake in the preheated oven for 20 minutes until the pastry is lightly crisp and golden.
- Remove the tray from the oven. You can either mix the condensed milk, heavy cream, vanilla extract (optional), and a pinch of salt together in a bowl before pouring, or pour the condensed milk and heavy cream separately over the pastry. Mixing them first typically ensures a more uniform flavor and consistency.
- Return the tray to the oven and bake for an additional 20 minutes, or until the mixture is set and starts to develop a slight crust.
- Take the tray out of the oven and immediately sprinkle the chopped pistachios over the top. Allow the dessert to cool slightly before slicing and serving.
Notes
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