Rustic Berry Crinkle Phyllo Cake
This Rustic Berry Crinkle Phyllo Cake is a simple yet beautiful dessert made with delicate layers of crinkled phyllo pastry, a light creamy custard, and fresh berries. The flaky pastry turns golden and crisp in the oven while the soft center absorbs the creamy filling, creating a wonderful contrast of textures. Juicy strawberries and blueberries add bursts of freshness and color, making this dessert perfect for spring or summer gatherings. Despite its impressive look, the recipe is surprisingly easy to prepare and wonderfully forgiving - even if the phyllo sheets tear, the rustic folds only add to its charm.
Ingredients
- 1 package phyllo dough
- 2 eggs
- 200 ml milk, warm
- 200 ml cooking cream
- 80 g sugar
- 70 g melted unsalted butter
- 2 tsp baking powder
- zest from 1 lemon
- 120 g blueberries
- 100 g strawberries, sliced
Instructions
- Prepare the cream mixtureIn a large bowl, whisk the eggs and sugar until smooth. Add the baking powder, warm milk, cooking cream, and lemon zest. Mix well and set aside.
- Prepare the phyllo layersTake one sheet of phyllo dough and lightly brush it with melted butter. Fold it in half lengthwise, then gently scrunch or accordion-fold it like a fan. Bend it slightly and place it into a baking dish that has been lightly greased with melted butter.
- Repeat the processContinue with the remaining sheets, arranging them loosely in the baking dish.Important tip: Do not pack them tightly. Leave the folds loose so the cream can soak into the layers. And don’t worry if the sheets tear—this dessert is meant to look rustic.
- Add the fruit and creamScatter the strawberries and blueberries evenly over the pastry. Pour the prepared cream mixture over the top.
- BakeBake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the top turns beautifully golden brown.
