Ingredients
Serves 9–12
The Golden Crinkles
1 (16 oz) package frozen phyllo dough, thawed overnight in the fridge (Dufour or Athens brand—never frozen at baking time!)
½ cup (1 stick / 115g) unsalted butter, melted (plus extra for brushing)
The Custard Soul
2 large eggs, room temperature
¾ cup (180ml) whole milk (not skim—fat = tenderness!)
1 tsp pure vanilla extract
¼ tsp fine sea salt
The Heart of the Cake
1 Bartlett or Bosc pear, thinly sliced (ripe but firm—no mush!)
2 oz (¼ wheel) brie cheese, rind removed, sliced (Camembert works too!)
½ tsp fresh thyme leaves (plus extra for garnish)
Honey, for drizzling (local wildflower or orange blossom—your fave!)
✅ Joye’s Pro Tips
Thaw phyllo properly: Keep covered with a damp towel while working—dry sheets tear easily.
Brie rind: Trim with a sharp knife if too stiff, but leave a little—it melts into silky threads.
Pear secret: Toss slices in 1 tsp lemon juice to prevent browning.
Step-by-Step Instructions
1. Prep & Preheat (The Quiet Foundation)
→ Preheat oven to 350°F (175°C).
→ Line a 13×9-inch baking dish with parchment paper (leave overhang for easy lifting).
2. Crumple the Phyllo (Joyful Imperfection)
→ Unroll thawed phyllo; cover unused sheets with a damp kitchen towel.
→ Take 2 sheets at a time; loosely bunch them like an accordion in your hands.
→ Place in baking dish—don’t smooth! Let it crinkle and fold naturally.
→ Repeat with remaining sheets (about 20–24 sheets total).
→ Drizzle ¼ cup melted butter evenly over phyllo.
✅ Why it works: Bunching creates air pockets for custard to pool—no precise folds needed!
3. First Bake (Golden Beginnings)
→ Bake 10 minutes until edges turn pale gold.
→ Remove from oven; drizzle with remaining ¼ cup melted butter.
→ Return to oven; bake 10 more minutes until golden and crisp.
✅ Pro tip: Watch closely—phyllo burns fast. Rotate pan halfway.
4. Prepare the Custard (Silky Smooth)
→ Whisk eggs, milk, vanilla, and salt in a bowl until smooth and frothy.
→ Set aside.
5. Assemble with Love (The Ritual)
→ Remove hot phyllo from oven.
→ Gently tuck pear slices and brie pieces into the crinkles (don’t press down—let them nestle).
→ Sprinkle thyme leaves evenly over top.
→ Slowly pour custard over everything—it will seep into every golden crevice.
6. Final Bake (To Perfection)
→ Bake 30–40 minutes, until:
✓ Custard is set (no liquid jiggle in center)
✓ Top is deep golden-brown
✓ Brie is melted into creamy pools
✅ Don’t rush: Underbaked custard = soggy cake. Test at 30 mins.
7. Finish & Serve
→ Let cool 10 minutes (custard sets further).
→ Drizzle generously with warmed honey (heat 2 tbsp in microwave 10 sec).
→ Sprinkle with extra thyme leaves.
→ Slice into squares with a serrated knife.
→ Serve warm—never cold (this is a warm dessert!).
Tips for Perfect Crinkle Cake (Joye-Approved!)
🔸 Keep phyllo covered. Uncovered sheets dry out in seconds. Work fast!
🔸 Don’t skip the double bake. First bake crisps the base; custard soak would make it soggy otherwise.
🔸 Use room-temp eggs. Cold eggs cause lumpy custard.
🔸 Honey must be warm. Cold honey won’t drizzle—it clumps.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Serving Suggestions (Joye’s Favorites!)
☕ Classic pairing: Strong French press coffee or masala chai
🍦 Decadent twist: Vanilla bean ice cream melting over warm slices
🥐 Brunch darling: With extra honey and a dollop of crème fraîche
🌿 Garden fresh: Garnish with edible flowers (nasturtiums, borage) for summer gatherings
Storage & Make-Ahead Tips
Fridge (covered): Up to 3 days. Reheat gently in microwave (45 sec) or oven (325°F, 10 mins).
Freezer (unbaked): Assemble phyllo + butter; freeze. Thaw overnight, add filling, bake as directed.
Make ahead: Prep custard + pear/brie 1 day ahead. Assemble just before baking.
Leftover magic: Cube day-old slices; layer with berries and whipped cream for trifle.
Frequently Asked Questions
Q: Can I use puff pastry instead of phyllo?
A: Not recommended—puff pastry puffs up solid; phyllo’s delicate layers create the signature crinkles.
Q: Why is my custard watery?
A: Likely underbaked. Next time: bake until center is just set (like firm Jell-O).
Q: Can I make it dairy-free?
A: Yes! Use plant-based butter, almond milk, and DF brie (Miyoko’s brand). Skip honey (vegan substitute: maple syrup).
Q: Can I skip the brie?
A: Absolutely! Try ½ cup toasted pecans + 2 tbsp brown sugar for a nutty, caramelized version.
Q: Are pears essential?
A: No—try thinly sliced apples, peaches, or figs. Avoid watery fruits like watermelon.
Allergy Information
Contains: Wheat (phyllo), dairy (butter, brie, milk), eggs
Vegetarian: Yes
Gluten-free option? No—phyllo requires wheat.
⚠️ Always verify ingredient labels.
Nutrition Facts (Per Slice — 12 servings)
| Calories | 240 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbs | 22g |
| Fiber | 1g |
| Sugar | 10g (mostly natural from pear + honey) |
| Protein | 6g |
| Sodium | 180mg |
Values are estimates. Varies by brands and honey amount.
Final Thought
This cake doesn’t arrive with fanfare.
It bakes quietly in the oven—phyllo crinkling like old parchment, honey scent rising—until the kitchen smells like Provence and peace.
You slice into it. The crust shatters softly. The custard yields. The pear and brie melt together.
And someone at the table sighs and says:
“Now that’s how you turn ordinary into holy.”
That’s the French way—not perfection, but presence.
Not haste, but care.
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