🥮 Mini Phyllo Custard Cakes (with Syrup & Pistachios)

Flaky layers of phyllo dough soaked in spiced vanilla custard, drenched in sugar syrup, and topped with pistachios. These individual mini cakes are crisp on top, soft inside, and incredibly indulgent.

🧾 Ingredients

Custard Filling

1 cup sugar
1 cup milk
2 eggs
2 tsp vanilla extract
1 tsp ground cinnamon (optional)
½ tsp ground cardamom (optional)

Sugar Syrup

1 cup sugar
1 cup water

Cake Assembly

1 (16 oz) box phyllo dough, defrosted
2 sticks unsalted butter, melted
Cooking spray
Optional: Chopped pistachios + extra cinnamon for garnish

👩‍🍳 Instructions

1. Prep the Phyllo

Preheat your oven to 350°F (175°C).
Lightly spray two 8 oz mini cocottes or ramekins with cooking spray.

2. Crinkle the Dough

Take 2 sheets of phyllo dough, grab them by the corners, and gently scrunch them accordion-style into 1-inch folds.
Starting from the outer edge of the cocotte, spiral the crinkled dough inward toward the center.
Repeat with another 2 sheets for a second layer on top. (Don’t stress about perfection—just stick to 2 sheets per layer for ideal texture!)

3. First Bake (Dry Set)

Bake the assembled dough uncovered for 10 minutes.

4. Butter Soak

While baking, melt the butter in a saucepan.
After 10 minutes, remove the cocottes and evenly pour the melted butter over each.
Return to the oven and bake for another 10 minutes.

5. Make the Custard

In a mixing bowl, whisk together:
- 1 cup sugar
- 1 cup milk
- 2 eggs
- Vanilla, cinnamon, and cardamom (if using)
Mix until fully smooth and combined.

6. Custard Bake

Pour the custard over each phyllo cake.
Bake for 35–40 minutes, or until the tops are golden and crisp and the custard is fully set.

7. Prepare Sugar Syrup

While the cakes bake, combine 1 cup sugar + 1 cup water in a saucepan.
Bring to a boil, then reduce to a simmer until the syrup has reduced by half and slightly thickened.

8. Finish & Serve

Once cakes are out of the oven, immediately pour the warm syrup evenly over each.
Top with chopped pistachios and a sprinkle of cinnamon for garnish.
Let cool slightly before serving.

📝 Notes & Tips

🥄 Mini Size Tip: If using smaller 8 oz ramekins, only do one layer of crinkled phyllo.
❄️ Make Ahead: Bake the cake ahead and drizzle syrup just before serving for best texture.
🍯 Flavor Twist: Add a splash of orange blossom water or rose water to the syrup for a Middle Eastern touch.

🌟 Final Thoughts

This recipe is a beautiful take on Greek bougatsa or Middle Eastern-style syrup cakes—elegant, buttery, and just the right amount of sweet. Whether you're serving them at brunch or dessert, they’re guaranteed to impress.

“Make it mini” with Le Creuset: Viral phyllo dough crinkle cake