Crinkle Cake with Dates

If you love my date recipes, you’re in for a treat! Crinkle cake has been a beloved dessert these days, known for its unique crispy texture and soft, custardy interior. The contrast between the crunchy phyllo layers and the rich, aromatic custard makes it an irresistible treat.

I have added Natural Delights Medjool Dates to this recipe to make it even more special! Make sure to try my date puff pastry twists, 15-minute date balls and banana date bread as well, they’re delicious!

Ingredients

• Phyllo sheets – Delicate, paper-thin pastry that crisps beautifully in the oven. Find it in the freezer section of your local supermarket.
• Medjool dates – Soft and naturally sweet, adding a rich caramel flavor.
• Butter – Make sure to use unsalted butter.
• Milk – It’s best to use whole milk for this recipe.
• Eggs – Help set the custard, giving the cake a soft, rich consistency.
• Sugar – Use granulated sugar for the custard and the syrup.
• Cardamom – Adds a warm, aromatic spice that complements the dates.

How to Make Crinkle Cake

Step 1: Prepare the Syrup

In a small saucepan, combine the sugar and water. Bring to a boil, then reduce to a simmer for about 15 minutes until the sugar is fully dissolved. Remove from heat and let it cool completely.

Step 2: Preheat and Prepare the Phyllo

Preheat your oven to 350°F (175°C).

Take two phyllo sheets at a time, gently crinkle them into an accordion shape, and place them upright in a greased 9×13-inch baking dish. Repeat until the dish is full. Fit the chopped dates between the folds of the phyllo, ensuring they are evenly distributed.

Step 3: Bake and Add Butter

Bake the crinkled phyllo for 15 minutes until slightly golden. Remove from the oven and evenly pour the melted butter over the phyllo layers. Return to the oven and bake for another 15 minutes until crisp and golden.

Step 4: Prepare and Add the Custard

In a bowl, whisk together the milk, eggs, sugar, and cardamom until well combined. Carefully pour the custard mixture over the baked phyllo, ensuring it seeps into all the folds. Bake for 40 minutes, or until the custard is set and the top is golden brown.

Step 5: Finish with Syrup

As soon as the cake comes out of the oven, pour the cooled syrup evenly over the top. Let the cake sit for at least 30 minutes to fully absorb the syrup.

Serving Suggestions

Crinkle cake is best enjoyed warm with a cup of tea or coffee. It’s a perfect treat for gatherings and makes a wonderful dessert for Ramadan iftar. The crispy, syrup-soaked layers and rich custard balance beautifully with the natural sweetness of the dates.

Storage and Reheating

Store the leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 300°F oven for 10 minutes to restore the crispiness.

Can I freeze crinkle cake? I don’t recommend freezing it because the texture will change and it won’t be as crispy.