Baklava Crinkle
Muakacha is an easy baklava crinkle dessert with delicious filo pastry and a luscious, silky custard.
Servings: 20
Ingredients
- 1 Cup unsalted butter cubed
- 1 Box Phyllo sheets thawed
- 2 Cups granulated sugar
- 2 eggs at room temperature
- 1 Cup whole milk
- 1 Cup water
- 2 Teaspoon vanilla extract
- 2 Teaspoons ground cinnamon
- ⅛ Teaspoon ground cardamom
- 1 Cup pistachios crushed
- honey for garnish
Instructions
- Preheat the oven to 350 degrees F and place a rack in the center.
- In a microwave-safe bowl, add the cubed butter and microwave until melted.
- Pull out a 12x16x1-inch baking sheet. Using a pastry brush, grease the pan with approximately 2 Tablespoons of the melted butter.
- Take 2 pieces of the phyllo dough and, leading with the shorter edge of the dough, crinkle the dough back and forth like an accordion on the baking sheet that matches the width of the dough.
- Continue taking 2 pieces of dough at a time and follow the exact directions as before.
- Continue in the same fashion with the remainder of the dough. When finished, the crinkled dough should take up the full pan. Shifting the dough around a little to make it fit the whole pan is fine.
- Place the sheet pan in the preheated oven for 10 minutes or until golden brown.
- Remove the sheet pan from the oven and pour the remaining melted butter evenly over the phyllo dough.
- Place the sheet pan back into the oven for another 10 minutes.
- To make the custard, start with a medium mixing bowl and add 1 cup of white sugar, eggs, vanilla, cinnamon, cardamom, and milk. Mix to fully combine.
- After the sheet pan has finished baking for 10 minutes, remove the pan and pour the custard evenly over the top of the dough.
- Place the pan back into the oven. After 15 minutes, rotate the pan 180 degrees around and bake for another 8 to 10 minutes or until golden brown.
- While the dessert is baking, make the syrup. In a saucepan, combine the remaining 1 cup of sugar and water and boil until the sugar is dissolved.
- Add the honey and vanilla, turn the heat down to low, and simmer for 20 more minutes.
- Once the dessert is baked, remove it from the oven, sprinkle the crushed pistachios evenly over the top, and pour the syrup evenly over the top as well.
- Cut into squares or triangles and enjoy with additional honey and pistachios.
Notes
Working with the phyllo dough: Make sure the pastry is completely thawed to prevent it from tearing. If the edges are dry and crispy, trim the sheets.
Use a metal baking dish: If you have one, use a metal dish to bake the dessert in. This will help crisp up the phyllo as opposed to a glass or ceramic dish which will give you soggy pastry.
Add spices to the sugar syrup: To avoid lumps, add the spices to the sugar before making the custard.
Syrup consistency: You want silky but slightly thick syrup.
Use a metal baking dish: If you have one, use a metal dish to bake the dessert in. This will help crisp up the phyllo as opposed to a glass or ceramic dish which will give you soggy pastry.
Add spices to the sugar syrup: To avoid lumps, add the spices to the sugar before making the custard.
Syrup consistency: You want silky but slightly thick syrup.
Nutrition
Calories: 276kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 122mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 353IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg
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