Go Back

Print

Rose Petals and Pistachio Crinkle Cake

Ingredients

  • 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

Instructions

  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.