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
