Pistachio Strawberry Crinkle Cake

Have you ever heard of Pistachio Strawberry Crinkle Cake? Or of crinkle cakes at all?

For those of you who’ve been following the blog for a while, you’ve probably seen the zucchini feta crinkle cake I made last year. It was such a hit on Instagram, and with you, here on the blog. I even included it in my book! Which you can still find in bookshops large and small in France. And which you can order online! It’s only in French so far though.

In short, a crinkle cake is a sort of baklava’s modernized little sister. Crossed with the Greek galactoboureko! I don’t yet have a recipe for this marvel available for you. But I’m sure it won’t be long!

To make a Strawberry Pistachio Crinkle Cake, you’ll need filo sheets. I wouldn’t recommend using brick pastry. They’re thicker and less crisp when cooked.

You’ll also need butter. And a simple mixture of milk, egg and sugar. And finally, a simple orange blossom syrup. Or rosewater. Depending on your preferences. 

I added strawberries and pistachios on top. The strawberries bring freshness to this cake! You can replace them with another fruit without any problem!

Strawberry Pistachio Crinkle Cake

Notez cette recette !

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 6 people

Equipment

• For a 25x17cm baking tray

Ingredients

  

1x2x3x

For the base

• 10 sheets filo pastry
• 100 g melted butter
• 40 g crushed pistachios shelled

For the mixture

• 1 egg
• 75 g sugar
• 130 ml milk
• ¼ tsp vanilla powder

For the syrup

• 100 ml water
• 100 g sugar
• 2 tbsp orange blossom

For the toppings

• 150 g strawberries
• 1 tablespoon sugar
• 1 handful crushed pistachios shelled

Instructions

 

For the base

• Preheat oven to 180°C.
• Cut the filo sheets crosswise into 2.
• Line the bottom and edges of the tin with melted butter.
• Fold the sheets accordion-style, and place one after the other in the tin.
• Crush the pistachios and scatter them in the folds of the filo sheets. Pour the melted butter evenly over the top.
• Bake for 20min.

For the mixture

• Mix all ingredients.
• Remove the dish from the oven and pour the mixture evenly over it.
• Bake for a further 25-30min.

For the syrup

• Pour all ingredients into a small saucepan and bring to the boil.
• Lower the heat and simmer for 5min.
• Remove the crinkle from the oven and pour the syrup evenly over it.

For the toppings

• Dice the strawberries and mix with the sugar.
• When the crinkle has cooled, sprinkle over the pistachios.

Tried this recipe?Let us know how it was!