Crinkle Cake

Step-by-Step Instructions: The Crinkle Method

While the recipe card below has the condensed instructions, here is a more detailed breakdown to guide you through the process seamlessly.

1. Prepare Your Station: Start by preheating your oven to 350°F (175°C). Line a 13×9-inch baking sheet or baking pan with parchment paper. This will prevent the honey and cheese from sticking to the bottom and makes cleanup a total breeze.
2. The Accordion Fold: Unroll your thawed phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out. Take two sheets of phyllo at a time. Starting from the short end, use your fingers to bunch or scrunch the dough together like an accordion or a folded paper fan. Place the scrunched dough into your prepared pan. Repeat this process until all the dough is used and the pan is tightly packed with beautiful, crinkly rows.
3. The First Bake: Place the dry, scrunched phyllo into the preheated oven for exactly 10 minutes. This initial bake dries out the dough, ensuring it gets maximum crispness later on.
4. The Butter Drizzle: Remove the pan from the oven and evenly drizzle your ½ cup of melted butter over the top, making sure to get it into all the delicate nooks and crannies. Return to the oven for another 10 minutes. The butter will sizzle and turn the dough a light golden brown.
5. Mix the Custard: While the phyllo is getting buttery and crisp, grab a large measuring cup or mixing bowl. Whisk together the eggs, whole milk, vanilla extract, and kosher salt until completely smooth and cohesive.
6. Assemble and Final Bake: Remove the pan from the oven once more. Now comes the fun part! Gently tuck your thin pear slices and pieces of brie cheese evenly into the folds of the crinkle cake. Sprinkle the fresh thyme leaves over the top. Finally, pour your egg and milk mixture evenly across the entire surface.
7. Bake to Perfection: Return the cake to the oven for a final 30 to 40 minutes. You are looking for the custard to be fully set (not jiggly in the middle) and the top of the phyllo to be a deep, gorgeous golden brown.
8. The Finishing Touch: As soon as it comes out of the oven, generously drizzle honey over the hot pastry. The residual heat will thin the honey, allowing it to seep deep into the layers. Let it cool slightly before slicing it into squares.

Expert Tips for the Best Results

• Don’t Stress the Tears: Phyllo dough is notoriously fragile. If it tears while you are crinkling it, don’t throw it away! Just scrunch it up and place it in the pan anyway. The beauty of this rustic dish is that imperfections disappear completely once baked.
• Customize Your Cheese: Not a fan of brie? This recipe works spectacularly with goat cheese, camembert, or even small dollops of ricotta.
• Add Some Crunch: If you want an extra layer of texture, try sprinkling a handful of chopped walnuts, pecans, or sliced almonds over the top before the final bake. The nuts will toast up beautifully alongside the crisp phyllo.

How to Store and Reheat Leftovers

If you happen to have any leftovers (which is a rare occurrence!), store them in an airtight container in the refrigerator for up to 3 days. Because of the dairy in the custard and the cheese, this cake needs to be kept chilled.

To reheat, strictly avoid the microwave, as it will make the delicate phyllo dough soggy and rubbery. Instead, place your leftover squares on a baking sheet and warm them in a 325°F oven for 10-15 minutes, or pop them in an air fryer at 300°F for about 3-5 minutes until heated through and perfectly crispy again.