Looking for a show-stopping yet simple dessert? This Apple Crinkle Cake combines crispy phyllo layers, sweet apples and a rich vanilla custard, for the perfect balance of crunch and creaminess.
Rustic yet indulgent, buttery yet light, whether you’re craving a cozy treat or a simple yet impressive dessert, this irresistible pastry is surprisingly easy to make in your own kitchen.
What is a Crinkle Cake?
A Crinkle Cake, known as Gâteau Froissé in French, is a delightful pastry loved for its irresistibly crispy, flaky layers. And I have to say it has become one of my new food obsessions! This is a unique dessert made using phyllo dough, which is crinkled and par-baked before being soaked in melted butter. A rich, velvety custard is then poured over the layers, and the cake is baked to golden perfection.
Sometimes referred to as “Crunch Cake” or “Phyllo Crinkle Cake”, this dessert has roots in Mediterranean cuisine, where phyllo-based treats like Pastilla or Baklava are widely enjoyed. With the major difference being where Baklava is soaked with syrup, us French soak our crinkle cake with butter!
An Apple Crinkle Cake, with vanilla-cinnamon infused custard
This Apple crinkle cake takes this classic treat to the next level by incorporating tender apple slices nestled between the delicate phyllo sheets. The luscious custard is infused with vanilla and cinnamon, and the cake is topped with chopped pecans for added crunch.
Interestingly, this apple crinkle cake also reminds me of a French Pastis Gascon, a recipe you can find in my cookbook. This is a traditional apple dessert from the Occitanie region in southern France, particularly popular in Gascony. Similar to crinkle cake, Pastis Gascon features thinly sliced apples – often macerated in Armagnac (a local brandy) – layered between sheets of phyllo brushed with butter.
The beauty of this apple crinkle cake lies in its simplicity. It delivers the same wonderful flavors as Pastis Gascon but with a much easier preparation. Thanks to the crinkled phyllo, it boasts an incredibly crispy and flaky texture, enhanced by the buttery custard filling.
Plus, I love its charmingly rustic appearance – no need for perfect layers! In fact, the more irregular and crinkled it looks, the better.
Ingredients you’ll need for an Apple Crinkle Cake
This crinkle cake is a quick and easy dessert recipe consisting of four components: crinkled phyllo, sliced apples, melted butter and a luscious custard. Here is a closer look at the ingredients you need.
- Phyllo Dough – Typically sold frozen, phyllo needs proper thawing for the best texture. Let it thaw overnight in the refrigerator, then bring it to room temperature for at least one hour before using. This prevents the sheets from cracking when handled.
- Apples – You’ll need two large apples, cored and thinly sliced. Peeling is optional, but be sure to wash and dry them well. You can slice them by hand or use a mandoline for extra precision. For the best results, choose firm apple varieties that hold their shape when baked, such as Honeycrisp or Pink Lady.
- Butter – After par-baking the crinkled phyllo with the apples for 10 minutes, pour 2/3 cup (150g) of melted butter evenly over top. You can use salted or unsalted butter, depending on your preference.
- Eggs – Two large eggs form the base of the custard, giving it a smooth, rich texture.
- Sugar – The custard is lightly sweetened with ½ cup (100g) of sugar. Feel free to slightly adjust the sweetness, based on your tastes.
- Heavy Cream & Milk – A combination of heavy cream and milk is added to the sugar and egg to create a luscious custard that soaks into the crispy phyllo, adding moisture and flavor.
- Spices & Flavoring – Vanilla extract and cinnamon powder infuse the custard with warmth and depth, perfectly complementing the apples.
- Nuts – Chopped pecans are sprinkled on top of the crinkle cake for added crunch. You can substitute for chopped walnuts if you prefer.
Step by step instructions for Crinkle Cake
- Prepare the phyllo dough – Take half of the sheets of phyllo dough and fold them into an accordion shape.
- Build the bottom layer – Neatly stack the folded phyllo sheets in the prepared baking dish.
- Slice the Apples – Thinly slice the apples.
- Insert apples – Tuck them between the folds of the phyllo.
- Build the top layer – Stack the rest of the folded phyllo sheets on top of the apples.
- Par-bake and add Butter – Par-bake the cake, remove from the oven and evenly drizzle melted butter over the phyllo.
- Par-bake and add custard – Par-bake the cake more, and evenly pour the custard over the partially baked phyllo.
- Top with pecans – Sprinkle chopped pecans over the top and finish baking.
Frequently Asked Questions
What is the best dish for this recipe?
This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish
Can I make Apple Crinkle Cake ahead of time?
Yes! You can bake it in advance and store it in the fridge for up to 2 days. Simply reheat in the oven at 150°C (300°F) for 10 minutes to restore crispiness.
What apples work best for crinkle cake?
I recommend using firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. These hold their shape well and balance the sweetness of the custard.
Can I use store-bought phyllo dough?
Absolutely! Store-bought phyllo sheets work perfectly. Just make sure to thaw them properly before using.
Can I add other nuts or spices?
Yes! Try swapping pecans for walnuts or almonds. You can also add nutmeg or cardamom for extra warmth.
How should I store leftovers?
Keep any leftover Apple Crinkle Cake covered in the fridge for up to 3 days. Reheat in the oven for a crispy texture, or enjoy it cold for a softer bite.
I hope you’ll enjoy this Apple Crinkle Cake recipe as much as I do! If you have any questions, feel free to leave a comment.
More French Apple recipes to try
- Apple Cinnamon Galette
- Classic French Apple Cake
- Invisible Apple Cake (Gâteau invisible aux pommes)
- Classic Tarte Tatin
- Normandy Apple Tarte (Tarte Normande)
- Classic French Thin Apple Tart
- Gluten-Free Apple Crisp
- Apple Breton Pound Cake
14 comments
? How far ahead can this dessert be prepared before serving ?
Hello Monique! While this cake is absolutely best made just a few hours ahead, you can bake it in advance and store it in the fridge for up to 2 days. Simply reheat in the oven at 150°C (300°F) for 10 minutes to restore crispiness. It won’t be as good as fresh made, but still nice. Enjoy!
It was very good, very easy. Neighbors liked it also. But, It did take me 3 apples.
Thanks, Vince! The size of the apples defintely plays a role, so I think I’m going to adjust the ingredient list to reflect that. Thanks for making the cake and thanks for sharing it amongst friends/neighbors, they’re lucky to have you!
First time working with Phyllo pastry. I did not imagine it would be so thin a sheet. I got it done, but not as pretty as yours, and the pastry started to brown too early, like the first baking before the butter sequence, so used foil. Looking forward to tasting. Thanks for all your wonderful recipes
Ah yes, the introduction to Phyllo! Alain, we all get a little overwhelmed the first few times we work with phyllo, as it’s unlike anything we really use in the kitchen. But now that the initial “shock” is over, I am confident you’ll be able to work it well in the future. By chance, does your oven use a fan, because if so, this is the #1 thing that really overbrowns phyllo. Even if not, you did the right thing, tenting it with foil. I hope you’ll enjoy the cake and other recipes as well. We’re always here if you need a hand!
Could this be done in a 12 in. square pan? I need something big for a potluck!
While I haven’t attempted this in a 12×12 pan, Jean, with a bit of patience and increasing all the ingredients by about 1/3, I think it should work just fine! You’ll have to cut and manipulate the phyllo a bit to fit, but once it bakes it shouldn’t be noticable at all, as it puffs and crinkles regardless. Good luck!
This worked well with Mutsu apples, which are big. The filo is very forgiving for those of us who are not the most adept bakers. My family enjoyed this. I baked it in a glass dish and think that next time I would try metal or ceramic, as I found the bottom just a bit soggy and slightly undercooked. I did need to cover the top with foil towards the end.
Thank you!
Glad you enjoyed this, Michele! You’re correct – at least for this recipe – that the filo is forgiving (crumpling has its benefits!). I think I’d also recommend a metal cooking vessel for the next time, as it would typically retain and distribute the heat a bit better. All in all, great job!
Thank you for this recipe! As soon as I saw the ingredients, I knew it was the solution to the phyllo dough in my freezer. And what a tasty solution! My husband and I both really enjoyed this Apple Crinkle Cake. It warmed up nicely for several days following our first pieces right out of the oven. And I will be keeping it in mind for the perfect recipe to make for houseguests; it isn’t very complicated, but looks rather elegant and tastes delectable! Thank you for such an amazing recipe. 🙂
This put a smile on my face, Renee! Nothing like finding a recipe that successfully uses up that bit of something left in your fridge. So glad you all enjoyed it and here’s to hoping it’s as good or better the next time! 🙂
I made this recipe for our Thanksgiving dessert. It was very bland and the texture was so weird – somehow mushy and dry at the same time. I followed the recipe and I know how to cook. I’m disappointed that I served this to my guests.
I am really sorry to hear that, Hannah – this recipe has several positive comments on the blog and other platforms, and I’ve made it many times as well and enjoy it. It’s hard to know what could have been off, but sorry to hesr this regardless.