Similar to baklava, the viral Tiktok crinkle dessert is light, buttery, flaky and delicious. This version adds a spiced custard for a festive twist and drizzles cinnamon and a syrup overtop for a sugary finish.
The Deets:
This dessert is also know as Muakacha and it popped off on Tiktok courtesy of Ramena, and let me just say, these crinkle cakes are viral for a reason. Ramena scrunches sheets to make crispy, crunchy layers of folded phyllo, and then pours over melted butter, eggs, milk and sugar to create a fluffy, pillowy texture inside. This version creates a round 2 layer cake for a festive twist. The crinkle cake really is the perfect for a holiday dessert. What I like about this recipe is that the phyllo is very forgiving and as long as you scrunch the sheets in some way, it will turn out crispy, buttery and delicious.
Traditional Muakacha:
Traditionally, muakacha is topped with pistachios, cardamom, and sugar syrup. Adding different toppings is up to you and your preferences. Ramena has even mentioned she’s made a Fruity Pebbles crinkle cake and she’s also tested apple, and other fruits. You can really do whatever you want!
Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.
“Make it mini” with Le Creuset: Viral phyllo dough crinkle cake
Ingredients
The custard:
- 1 cup sugar
- 1 cup milk
- 2 tsp vanilla
- 2 eggs
- 1 tsp cinnamon (optional)
- 1/2 tsp cardamom (optional)
The sugar syrup:
- 1 cup sugar
- 1 cup water
The rest:
- 1 16 oz box of phyllo dough, defrosted
- 2 sticks of butter
- cooking spray
Instructions
- Preheat oven to 350 and spray the inside of your minis with cooking spray. Take 2 sheets of phyllo dough by the corners, and scrunch the sheets up into an accordion about 1" thick. [tag ramenasaidwow] notes that if you can’t get this technique perfectly, it’s still okay. The important part is only using 2 sheets of dough at a time. Otherwise the cake will be too doughy.
- Starting from the outside of the cocotte, add crinkles to the cocotte, slowly spiraling your way to the center. Repeat with a second layer on top. Don’t worry, once everything is covered in the custard and butter, it will form into one cake. Bake for 10 min uncovered in the oven.
- Meanwhile, melt butter in a pot. Once cakes have been oven for 10 min, remove and pour over the butter, evenly distributing between your 2 cocottes. Bake again for another 10 min.
- Make your custard by combining sugar, milk, eggs, vanilla and spices in a bowl. Whisk until smooth and combined. Pour custard overtop each cake and bake for 35-40 min or until the tops are golden brown and crispy.
- While cakes are baking, make your sugar syrup by combining sugar and water in a pot. Cook until syrup has thickened and reduced by half. Pour overtop cakes and top with chopped pistachios and cinnamon. Enjoy!
- Note: You can also make these is a 8oz mini, but only do one layer of dough
