CHOCOLATE CHIP PHYLLO CRINKLE CAKE
Serves 640 mins cook
I truly have no words 🤯 Incredibly easy to make, soft, golden, crackly, and so much flaky goodness in each bite — I literally want this for you haha 🤎
0 servings
What you need
Instructions
Preheat oven to 375F. Brush an 8” or 9” square baking pan with melted butter; set aside. Lay out 2 phyllo sheets on a piece of parchment paper and drizzle with melted butter. Cover with another 2 sheets of phyllo and drizzle with more butter (there should be 4 phyllo sheets per layer). Starting from the long side, gently fold the buttered phyllo sheets back and forth, accordion-style. Then, place into the prepared baking pan, slightly maneuvering/folding the sheets if needed to fit into the baking pan. Repeat with the remaining phyllo sheets, leaving some of the leftover melted butter. Once all of the phyllo layers are in the baking pan, drizzle the remaining melted butter on top. Bake at 375F for 15-20 minutes or until golden brown and flaky. While baking, prep the custard filling. IN a large bowl, whisk together the milk, sugar, eggs, vanilla and almond extract, and cinnamon until well combined. Remove the pan from the oven, and use a measuring cup to evenly pour and distribute the custard filling on top of the baked phyllo layers. Then, sprinkle chocolate chips on top of the phyllo layers. Bale again at 375F for another 15-20 minutes, until deep golden brown. Remove and let cool slightly. Dust with powdered sugar if desired, and cut into squares. Enjoy!View original recipe