Vanilla Syrup Crinkle Squares
Delicately crisp layers of phyllo pastry are folded and baked until golden, then drenched in a velvety vanilla-infused custard and finished with a glossy syrup drizzle. These crinkle squares are light yet decadent, offering a delightful contrast of textures and a fragrant sweetness in every bite.
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Servings: 12 portions
Ingredients
- Approximately 1 cup 240 mL water
- 1 teaspoon pure vanilla extract
- 2 whole large eggs
- Optional: ½ teaspoon almond essence
- 1 tablespoon freshly squeezed lemon juice optional, for acidity in syrup
- 1 cup 226 grams unsalted butter, liquefied
- 1 cup 200 grams white granulated sugar, for syrup
- Optional: finely chopped pistachios or walnuts around ½ cup, for filling
- Optional garnish: additional nuts or powdered sugar
- 1 cup 240 mL full-fat milk
- A single pinch of ground cardamom optional, for flavor depth in custard
- 1 cup 200 grams granulated sugar, for custard
- One 16-ounce approximately 450 g package of thawed phyllo pastry sheets
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking pan suitable for layered desserts.
- Begin by taking two sheets of phyllo at a time and layering them directly atop one another. Starting from a short edge, fold them accordion-style, forming pleats about 1 inch (2.5 cm) wide.
- Stand each pleated phyllo bundle vertically into the baking dish, with folds facing upward. Repeat this process until the tray is filled. Do not compress the layers tightly; they should remain airy.
- Place the tray in the oven and bake the dry phyllo arrangement for 10 minutes to allow it to crisp.
- Remove the pan from the oven and pour or brush the melted butter generously across the folds, ensuring it seeps between layers. If desired, nestle the chopped nuts into the crevices at this stage.
- Return the buttered phyllo to the oven for another 10 minutes to deepen the crispness.
- Meanwhile, in a mixing bowl, combine the whole milk, eggs, sugar, and vanilla extract. If using, stir in the almond extract. Whisk thoroughly until the custard is uniform.
- Remove the tray from the oven again and gently pour the prepared custard across the baked phyllo, beginning around the edges and progressing toward the center for even distribution.
- Place the custard-filled pan back into the oven and bake for 35 to 40 minutes, or until the surface turns golden and the custard has set.
- While the dessert bakes, prepare the syrup by combining the remaining sugar, water, and lemon juice in a saucepan. Bring the mixture to a boil, then reduce to a simmer and cook until slightly thickened and clear.
- Once baking is complete, take the pan out of the oven and pour the warm syrup over the hot cake, ensuring it is well absorbed.
- Allow the dessert to cool entirely to room temperature before slicing into squares for serving.
Notes
Optional additions such as cardamom in the custard or a touch of rosewater in the syrup may be incorporated to enhance aroma and complexity. Dust with powdered sugar or sprinkle extra nuts before serving for an elegant finish.