The viral TikTok dessert, that took the world by storm for all the right reasons… Sheets of phyllo pastry, sandwiched with delicious baked custard… A star of any party…
Can you see that I am struggling to actually do something on the blog? After posting the Coconut Milk Rasam, I came back to the blog several times to start a post, but somehow other activities would take priority and the blog would be left behind. But I have to say I really miss this little baby of mine. Spending time thinking what new recipes to try, to cook it, plate it and click it in the simple lazy style of mine gave me a particular high for a really long time. For the past couple of years, though I was at home, somehow my interest in cooking and baking took a deep dive and I struggled to even cook simple meals. There were so many reasons for it, from my teen girls being extra picky with eating to feeling absolutely lazy to make new meals. It then started reflecting in the speed I did things. It started being very tedious for me.
And now, I am back to working. Yes… For the past almost two months, I am back in the job market, and working five days a week. Work is good, Alhamdulillah, but the traffic has been terrible and I am really struggling to doing a lot of things, especially cooking. Alhamdulillah, I recently got a lady to take care of the home, but then cooking is something that I haven’t been doing as such. Currently, with the way things are, I am only looking at finishing off whatever drafts I have and then think my way forward with the blog…
Can you believe that this baby is 12 years old? Such a long time… Just a couple of days ago, my human baby completed 13 years of life. Now I have two teens and I am just grateful, to say the least. Sometimes, instead of thinking about how much of a headache they can become at times, it is best to see the bright light of having them around and how they make you grounded. Alhamdulillah… It also makes me sad that years are passing by so quickly and the girls growing up faster than I can accept… I guess all mother’s feel the same way…
Now since it is a celebratory blog post, I decided as always to post something special. You can check out all my previous posts here. I have written very long posts but this time, my fingers and my mind don’t seem to be coordinating much. But I am still trying… Just because I want to do it… 😀
Some recipes go viral on TikTok for a reason. I have tried a few and they were all hits, like the custard yogurt toast and the feta tomato pasta and they were really good. I have marked a lot of them to make, but then time has its constraints now, and it hasn’t been easy. But this phyllo custard tart was something that was playing in my head and when I got a chance I made it. The recipe was quite easy but I had never worked with phyllo pastry before. Usually this is used to make dishes like baklawa and Turkish borek, which are all on my list, but may take its own sweet time to get done.
I bought a box and kept it in my freezer for at least a month. Finally I gathered up my courage and made it. The first step is to crinkle the phyllo and arrange in a 9×13 pan. The folded sides need to be facing on the top. It is baked for a little time. Then melted butter is poured all over and baked again. A custard is then made, poured over and baked again till done. Yes, it is a little tedious but worth the effort. While it bakes, make the sugar syrup and allow it too cool slightly. Make sure to pour it all over the pastry till soaked. Wait for some time patiently and finally dig in. A word of warning: please make sure you have somebody to share. The dessert can be absolutely addictive. You can add toppings like chopped pistachios, dried rose petals, etc. and use more flavoring like orange blossom water in the sugar syrup.
I would love to make this again when I have a potluck or an opportunity when a lot of them can eat. It is quite a calorific dessert, to say the least. Hehe… Maybe as you read, you can feel that I am struggling to even do a proper post with proper words. I am just glad I managed to put down this much. 😀 Leaving it with a footnote – do you know this dessert is called “Mukacha”? It is an Arabic name for the word “wrinkled”. I wish I could find which country this belonged to.
Phyllo Custard Tart | Phyllo Crinkle Cake
Ingredients
- 500 gm phyllo pastry
- 240 gm butter melted
- 1 cup milk
- 2 eggs
- 1 cup sugar adjust as per sweetness
- 1 tbsp vanilla extract
FOR SYRUP
- 1 cup sugar
- 1 cup water
- Juice of one lime
- 1 tsp rose water optional
Instructions
- Grease a 9x13 inch pan generously with butter. Preheat oven to 200 degrees.
- Take two sheets of the phyllo pastry sheet and crinkle it. Place in the pan facing the crinkles on the top.
- Place them tightly to make sure that all the phyllo sheet is accomodated in the pan.
- Bake for 10 minutes.
- Take out and pour melted butter all over the phyllo. Bake for 10 minutes.
- Meanwhile, whisk together eggs, milk, sugar and vanilla. Beat well till nicely combined.
- Pour the custard mixture onto the semi baked phyllo. Return it back to the oven for another 30-40 minutes, till the phyllo is crisp on the top. (refer notes)
- During this time, prepare the sugar syrup by combining the sugar and water in a saucepan and cook till the syrup thickens. Add the lemon juice and rose water if using and switch off.
- As soon as the phyllo cake cames out of the oven, pour all the sugar syrup over the phyllo custard. Allow it to sit for sometime.
- Enjoy it warm.
Notes
All I would like to do at this moment is to thank you all from the bottom of my heart for sticking out to me and coming to this page from time to time to check out the content. I feel absolutely blessed… Alhamdulillah… 🙂 I may go absolutely slow on the blog, but nevertheless some day, some time, I will get back to being more regular, In Sha Allah…