Morning Foods/ Pastries

Rose and Pistachio Crinkle Cake

Ruffles and pink rosebuds!

This is a pretty little dessert to have with your morning pot of tea or coffee. It’s not really a cake or a pie it’s just ruffles of phyllo and a few other ingredients. 

My daughter use to say that she doesn’t like to wear pink because I had her wearing pink most of her childhood. Not really maybe when she was a baby and toddler she had a LOT of little onesies and outfits that had little pink rosebuds on them and pink ribbons etc. I do really like pink; so much that in our new house being build will have a pink bedroom. Not girly or baby girl pink but one wall is going to be a nice pink shiplap (maybe grayish pink, not mauve but just the right shade that it will remind me of her being a little girl who didn’t like her hair combed before school and I always had to turn it into a contest too see how fast I could get it fixed. And as far as the room goes, it’s only one wall and maybe a little pink in the bathroom wallpaper Why not, it’s only paint and I like color.

This dessert/cake/pastry, whatever you want to call it, has pink dried rose petals that I found on Amazon and some green pistachios. It’s a very quick dessert to throw together even for a beginner. So next time you need to take a breakfast or brunch item to an event, give this a try.

BLAST FROM THE PAST: Once you make this little cake (above) why to try my Walnut, Fig and Goat Cheese Phyllo Rolls.

Butter the 9×13″ pan.

Add ruffled up phyllo to pan.

Fill pan with all of the phyllo.

Phyllo after the custard has been added and baked.

Drizzle with syrup then sprinkle with rose petals and pistachios.

Beautiful and delicious.

Rose Petals and Pistachio Crinkle Cake


  • 1 box phyllo thawed in refrigerator overnight
  • 2 stick butter melted
  • 1 c. milk
  • 3/4 c. sugar
  • 1 tsp. rose essence (optional)
  • 1 tsp. ground cardamom
  • 2 eggs
  • 1 c. sugar
  • 1/2 c. water I used rose water
  • 1/2 tsp. rose essence
  • Garnish:
  • 1/2 c. chopped pistachios
  • 2-3 Tbsp. dried rose petals


  1. Defrost the phyllo dough. Preheat the oven to 350°.
  2. Take 2 layers of the phyllo together at a time, holding the sheets together at the top and let them hang.Fold the sheets back and forth like you would fold up a fan bringing the bottom to the top..
  3. Lay the folded dough into an uncreased 9x13" baking pan starting at the shorter side and continue to fill with rolls of planted phyllo until you have the pan full. If you have extra just tighten up the rolls and use all the package of phyllo.
  4. Bake at 350° for about 10 minutes. Melt the butter in saucepan.
  5. Remove the pan and evenly pour melted butter over the dough. Return to the oven for another 10 minutes.
  6. Combine the milk, sugar, cardamom, rose essence and eggs with a whisk to form the custard. Remove the pan from oven and pour evenly over the pan of phyllo dough. Return pan to oven and bake for 30-40 minutes longer or until golden brown.
  7. Combine water, sugar and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8-10 minutes as the syrup forms a one string consistency. Drizzle over the cake after removing it from the oven. Cut Into squares and serve. Sprinkle with chopped pistachios and rose petals.
  8. Recipe Mistry of Curry website. I bought my rose petals from Amazon and found my rose water at an Indian market.

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