I am absolutely thrilled about the mouthwatering Custard Crinkle Filo Pastry Cake!
This tasty dessert is a true work of art, combining layers upon layers of flaky and crispy filo pastry with a velvety custard filling.
And the best part? This masterpiece requires only 5 simple ingredients!
My trustworthy recipe will guide you through each step, making it a breeze to prepare this delightful pastry.
Each mouthful of this fragrant delicacy is bursting with an unmatched flavor.
Treat your loved ones to this magnificent dish, complete with a creamy milk filling.
This fabulous Custard Crinkle Filo Pastry Cake will truly elevate your table’s presentation.
The pastry itself is expertly crinkled, adding an element of visual appeal that instantly excites the senses.
You’ll adore the contrast between the crispy dough and the velvety filling.
Filo dough, which is thin and nearly transparent, needs to be generously coated with butter.
You can easily find this dough at larger stores, but if you prefer, you can substitute it with puff pastry.
As I sink my teeth into this heavenly confection, I can’t help but be enchanted by the perfect balance between buttery richness and delicately sweet custard.
What could be simpler and more delicious than custard as a filling?
You only need 3 common ingredients to prepare it: milk, sugar, and starch.
Thanks to a few tricks, even a beginner can create this smooth cream without worrying about burning it or forming lumps.
The filling doesn’t contain much sugar since the cake is topped with honey and nuts.
Prepare yourself for a stunning cake of unparalleled beauty, featuring a delicate custard.
Like a magical rose, it will bloom as a wonderful centerpiece on your table.
The velvety filling will melt on your tongue, leaving behind a milky sweetness.
And fear not, making this fabulous treat is not at all difficult.
The finished cake is adorned with walnuts fried in honey, which adds a touch of sweetness and enhances the natural flavor of these nuts, making the cake even more tasty.
Custard Crinkle Filo Pastry Cake
for the crust
Filo pastry – 6 sheets (250 g)
Melted butter – 3 tbsp. (42 g)
for the custard
Milk – 1 cup (250 g)
Sugar – 1/4 cup (50 g)
Corn starch – 2 tbsp. (16 g)
for the walnuts
Coarsely chopped walnuts – 1/4 cup (30 g)
Honey – 4 tbsp. (88 g)
Put sugar into a medium bowl, add cornstarch, pour in 3 tbsp. (45 g) of milk, mix thoroughly.
Pour the remaining milk into the saucepan, place over medium heat, and bring to a boil. While stirring constantly, slowly pour the starch mixture into the hot milk. Cook with constant stirring until the mixture thickens, cool slightly.
Thaw the Filo pastry according to the instructions on the package. Cover with a damp kitchen towel to prevent the pastry from drying out.
Grease an 18cm round baking tin with butter. Place 1 sheet of pastry on the work surface. Brush with melted butter. Cover the top with another sheet of Filo pastry and brush with melted butter. Fold the sheets in half, line the inside of the tin with them, and fold the overhanging ends of the Filo pastry inward.
Brush 1 sheet of Filo pastry with melted butter, fold into an accordion shape 2 cm wide. Starting from the center of the tin, roll the resulting strip of dough into a spiral around the center. Repeat with the remaining butter and Filo pastry sheets.
Place a frying pan over medium heat and add coarsely chopped walnuts. Fry, stirring occasionally, for 3 minutes. Add honey; cook, stirring, for 1 minute or until honey coats walnuts.
Place the chilled custard between the Filo pastry spiral. Bake in an oven preheated to 180⁰C (350⁰F) for 30-35 minutes until golden brown. Leave the finished cake in the tin for 5 minutes. Remove from the tin and cool slightly.
Decorate the finished cake with walnuts in honey.