Apple Crinkle Cake
Looking for a show-stopping yet simple dessert? This Apple Crinkle Cake combines crispy phyllo layers, sweet apples and a rich vanilla custard, for the perfect balance of crunch and creaminess. Rustic yet indulgent, buttery yet light, whether you’re craving a cozy treat or a simple yet impressive dessert, this irresistible pastry is surprisingly easy to make in your own kitchen. What is a Crinkle Cake? A Crinkle Cake, known as Gâteau Froissé in French, is a delightful pastry loved for its irresistibly crispy, flaky layers. And I have to say…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 sheets of phyllo, thawed
- 2 large apples
- 2/3 cup (150g) unsalted butter, melted (+ 1 tbsp for greasing the dish)
- 1/2 cup (120ml) heavy cream, 35% m.f.1/2 cup (120ml) milk (whole or 2%)
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- ½ cup (100g) sugar
- 2 large eggs, at room temperature
- 50g pecans, chopped
Instructions
- 1
Grease a large baking dish (11.5” x 8.5”/ 29cm x 22cm) with 1 tablespoon of butter.
- 2
Place your phyllo sheets on a flat working surface. Stack up two sheets of phyllo together and fold them like an accordion. Carefully place into the prepared pan. If the ends are too long, simply fold them into the sides or bottom of the pan. We are working on the bottom layer of the cake here, so it doesn’t need to look perfect. Repeat three times, folding 3 more pairs of phyllo sheet together and placing them side by side in the dish. The whole bottom of the dish should be covered with the folded sheets.
- 3
Pre-heat your oven to 390°F (200°C) with a rack in the middle.
- 4
Cut apples in half or quarters, and slice them into very thin slices. No need to peel. Insert apple slices in rows between each phyllo fold.
- 5
Repeat the process for the top layer: stack up two sheets of phyllo together and fold them like an accordion. Carefully place them on top of the apples. Repeat three times, to fold 3 more pairs of phyllo sheets together and place them side by side to cover the whole dish.
- 6
Place dish in oven and bake for 10 minutes.
- 7
Quickly take dish out of the oven, and pour melted butter all over. Place back in the oven for 10 minutes.
- 8
In a large bowl, whisk together the eggs and sugar until frothy. Whisk in the heavy cream, milk, vanilla extract and cinnamon powder.
- 9
Quickly take dish out of the oven, and pour the custard all over. Sprinkle with chopped pecans and place back in the oven for 20 minutes, or until golden. If the cake top darkens too much closer to the finish, place a sheet of foil on top.
- 10
Transfer onto a cooling rack and let cool 5-10 minutes. Sliced in large squares and serve warm on its own or with a scoop of vanilla ice cream.