Description
A crispy, custardy dessert made with layers of phyllo dough, fresh strawberries, and vanilla custard, then soaked in sweet syrup. Easy to make and perfect for springtime or weekend baking.
Ingredients
1 package phyllo dough, thawed
1/2 cup unsalted butter, melted
2 cups fresh strawberries, chopped
4 eggs
1 cup milk
1/2 cup sugar
1 tsp vanilla extract
1/2 cup sugar (for syrup)
1/4 cup water
1 tbsp lemon juice
Instructions
Preheat oven to 350°F (175°C).
Butter two phyllo sheets, crinkle accordion-style, and place in baking dish.
Repeat with all sheets until the dish is filled.
Bake for 10 minutes, drizzle remaining butter, bake 10 minutes more.
Whisk eggs, milk, sugar, and vanilla for the custard.
Pour custard evenly over baked phyllo and scatter chopped strawberries on top.
Bake for 30–35 minutes until custard is set and golden.
Simmer sugar, water, and lemon juice for 5–7 minutes for syrup.
Pour syrup over cake straight from oven.
Cool before slicing and serving.
Notes
Use fresh strawberries for best texture.
Cover unused phyllo with a damp towel while assembling.
Reheat slices in oven to restore crispness.
Not freezer-friendly—serve fresh or refrigerate up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: strawberry phyllo crinkle cake, phyllo dessert, strawberry custard