The original version of this recipe went viral and I knew I had to give it my own twist. First of all, it involves phyllo dough (my fave!) and a syrup (think baklava). I added cardamom and orange blossom water for more flavor and depth, but they are optional. You can customize this cake in so many ways (a sprinkle of cinnamon, a scattering of nuts, slices of fruits, a drizzle of caramel–the options are endless). One thing is certain, it’s easy and festive and perfect for your Shavuot table.

 

Watch how to make it below!

 

 

CRINKLE ROSE CAKE RECIPE

 

Ingredients:

16 sheets phyllo dough, thawed overnight in the refrigerator
1 stick butter
1 egg
1/2 cup milk
1/2 cup sugar
2 tsp vanilla extract
1/2 tsp ground cardamom (optional)

 

For the syrup:
1/2 cup sugar
1/2 cup water
1/4 tsp lemon juice
1/4 tsp orange blossom water

 

Directions:

1. Heat oven to 350 degrees Fahrenheit. Grease a 10-inch pie dish or cake pan.

 

2. Lay two sheets of phyllo. Starting on the short side, scrunch the sheets up like an accordion until they’re about one inch thick. Roll into a circle- it will look like a layered rose. Place into pie dish. Repeat until you’ve filled the pie dish. Bake for 10 minutes.

 

3. In a small saucepan, melt butter. Remove cake from the oven and pour butter evenly, using a brush to get to every nook and cranny. Return cake to the oven for another 10 minutes.

 

4. In a bowl, whisk together the egg, milk, sugar, vanilla, and cardamom (if using). Remove cake from the oven and pour custard over the phyllo before returning it to the oven until the top is golden and crispy, 30-40 minutes.

 

5. Make the syrup. In a small saucepan, bring sugar, water, lemon juice, and orange blossom water to a boil. Cook until thickened, about 10 minutes. Set aside.

 

6. Remove cake from the oven, pour syrup evenly and smooth with a brush. Cool before slicing.

 

Enjoy!