This Crinkle Cake has quickly become one of my favorite go-to desserts when I want something that wows a crowd without requiring hours in the kitchen. It looks elegant and impressive, yet it comes together with minimal effort—making it ideal for brunch gatherings, holiday tables, potlucks, or even a quiet night when you feel like treating yourself to something a little extra special.
Ingredients
- 1 (16-ounce) package frozen phyllo dough, thawed
- ½ cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- ¼ teaspoon kosher salt
- 1 medium pear, thinly sliced
- 2 ounces brie cheese, sliced
- ½ teaspoon fresh thyme leaves
- Honey, for drizzling
How to Make Crinkle Cake
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Working with two sheets of phyllo at a time, gently scrunch them accordion-style and place them into the prepared pan. Repeat until all the phyllo is used.
- Bake for 10 minutes, then remove from the oven and drizzle evenly with the melted butter.
- Return to the oven and bake for another 10 minutes.
- In a bowl or large measuring cup, whisk together the eggs, vanilla extract, milk, and salt until smooth.
- Nestle the pear slices and brie between the folds of the baked phyllo, sprinkle with fresh thyme, then slowly pour the egg mixture over the entire cake.
- Bake for 30–40 minutes, or until the top is golden and set.
- Finish with a drizzle of honey, cut into squares, and serve warm.
Simple, beautiful, and irresistibly delicious—this Crinkle Cake is sure to become a favorite.