Imported from YouTube

Crinkle (Muaqacha)

Name: Crinkle (Muaqacha)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: Phyllo dough (Use raw phyllo sheets; arrange and crinkle two sheets at a time. Amount was not stated; approximately one package is estimated.); 2 stick Butter (Melt completely; use to coat the baked phyllo.); 1 cup Sugar (For the custard.); 1 cup Milk (For the custard.); 2 Eggs (For the custard.); 2.5 tsp Vanilla (The transcript says “two to three tablespoons, teaspoons,” so the unit is ambiguous; 2–3 teaspoons is the likely intended amount.); Sugar syrup (Use a thick, regular sugar syrup—not baklava syrup. The source gives no syrup quantity or preparation instructions.)

Recipe by RamenaSaidWow @ramenasaidwow · YouTube

Imported by Starr2 on SeeMeCook

A crisp, crinkled phyllo dessert baked with butter, covered with a vanilla custard, and finished with a thick sugar syrup. The phyllo is folded in pairs to keep the pastry light and crispy.

12 servings80 minMiddle Eastern

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Phyllo dough (Use raw phyllo sheets; arrange and crinkle two sheets at a time. Amount was not stated; approximately one package is estimated.)
2 stick Butter (Melt completely; use to coat the baked phyllo.)
1 cup Sugar (For the custard.)
1 cup Milk (For the custard.)
2 Eggs (For the custard.)
2.5 tsp Vanilla (The transcript says “two to three tablespoons, teaspoons,” so the unit is ambiguous; 2–3 teaspoons is the likely intended amount.)
Sugar syrup (Use a thick, regular sugar syrup—not baklava syrup. The source gives no syrup quantity or preparation instructions.)

Steps

1
Prepare a clean aluminum pan. Take two sheets of raw phyllo dough at a time and fold or crinkle them into the pan. Continue with exactly two sheets per crinkled portion; if the folding technique is difficult, crumple the pair together instead. Do not use more than two sheets at a time, or the pastry may become too thick and less light and crispy.
2
Bake the raw crinkled phyllo in a 350°F (175°C) oven for 10 minutes.
3
While the phyllo bakes, melt two sticks of butter completely.
4
Remove the phyllo from the oven and evenly coat the top with the melted butter.
5
Return the buttered phyllo to the 350°F (175°C) oven and bake for another 10 minutes.
6
Make the custard by combining the sugar, milk, eggs, and vanilla. Whisk until the mixture is completely homogeneous.
7
After the second 10-minute bake, evenly pour the custard over the phyllo dough.
8
Bake the custard-covered phyllo at 350°F (175°C) for another 30–40 minutes, until the pastry is completely crisp and golden brown.
9
Pour the thick sugar syrup evenly over the finished crinkle. Use a spatula to smooth the syrup over the surface as evenly as possible.
10
Cut the crinkle into pieces of the size you prefer and serve.

Notes

The transcript does not provide the amount or preparation method for the sugar syrup, and it gives an ambiguous vanilla measurement (“two to three tablespoons, teaspoons”). The syrup should be thicker than baklava syrup. The amount of phyllo dough is also not stated.