Lavender Blueberry Phyllo Crinkle Cake
Had some leftover phyllo dough the other week and decided to make this viral crinkle cake from a few years back, but with a blueberry lavender twist. It was like 115 degrees out that day and this with vanilla ice cream was absolutely perfect. Shoutout to @ramenasaidwow for the OG recipe which will forever be a fave.
Ingredients
Crinkle Cake
Custard
Blueberry Syrup
Directions
- 1
Add milk and lavender to a small pot. Bring to a simmer over medium-low to low heat. Turn off heat, then strain through a fine mesh sieve to remove lavender. Let cool.
- 2
Once cooled, add in the sugar and eggs and whisk until everything is completely mixed.
- 3
Preheat oven to 350. Scrunch phyllo sheets up, then arrange into your baking sheet. Bake for 10 minutes. Remove, pour melted (or browned) butter evenly over the phyllo, and bake for another 10 minutes. Remove, then pour over custard and bake until custard is completely cooked and no longer wobbly, 30-45 minutes.
- 4
Bring everything to a simmer in a small saucepan over medium heat. Cook until the syrup has thickened — it shouldn’t be loose, lick a cocktail syrup, but sticky. Strain through a sieve and let cool completely.
- 5
When the phyllo cake is ready, pour the cooled syrup over the top.
