A simple way to get all the texture and flavor of Baklava with none of the fuss!

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Last week I posted my lemon blueberry crinkle cake with options for different versions, and everyone requested baklava crinkle cake. Unless you follow my super simple baklava recipe, baklava can be tedious to make, and this is an even easier version. It reminds me of my childhood because my parents would take us to a dessert shop every Sunday. They would get coffee and desserts, and I would always get baklava or sokolatina, a creamy chocolate cake. Traditionally, baklava is layered, but my crinkle cake just requires a fold and crinkle. It’s so easy and good that you’ll throw this together more often than layered baklava!

Why you’ll make this more often than baklava

Buttery, crispy phyllo

Sticky, sweet vanilla syrup

Soft, syrupy bottom

Cinnamon baklava nuttiness

A no-fuss, super easy way to have baklava at home any time!

Everything you need

#4 phyllo pastry -at room temperature
Unsalted butter -melted

The Syrup:

Granulated sugar
Water
Cinnamon stick
Pure vanilla extract -rose water or orange blossom would be more floral

Baklava Mix:

Ground walnuts
Ground almonds -sub pistachios or your favorite nut combo
Ground cinnamon
Ground cloves

Working with phyllo

Working with phyllo is easy if you follow a few tips. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your crinkle cake. Then, set it on the counter to come to room temperature for about two hours before you work with it. Be sure to leave the phyllo in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when ready, and store any leftovers refrigerated in plastic for up to a week.

Phyllo Crinkle Cake with Baklava filling

How to make Baklava Crinkle Cake

Make the syrup:

Combine all the syrup ingredients (except the vanilla) in a small saucepan and bring to a boil.
Mix well and once the sugar dissolves, remove the pan from the heat and add the vanilla.
Stir together and set aside to cool.

The filling:

Combine all the baklava filling ingredients in a bowl.
Mix and set aside.

Assemble the crinkle cake

Preheat the oven to 350°F, 180°
Layer 2 sheets of phyllo together and drizzle some melted butter between them and on top.
Spread a tablespoon of the baklava filling across the bottom and roll it 2 times to secure the filling.
Then, gather the phyllo together like an accordion (see video) and place it in a 9 x 13-inch baking pan.
Repeat this step until all the filling and phyllo have been used.
Brush the remaining butter over the crinkle cake.
Bake on the center rack of the preheated oven for about 45 minutes or until golden.

**Baker’s note** For a crispier baklava crinkle, bake at 325 °F, 160 °C for an hour or until golden.

As soon as it comes out of the oven, pour the cooled syrup over the crinkle cake.
Set aside to absorb and come to room temperature.

Serving

You’ll love how simple and beautiful this baklava crinkle cake is—all the flavors of traditional baklava in one pan of crinkled phyllo. You can cut it into pieces however big or small you like, but I divide it into 12 equal portions. It feels like just the right size. Call some friends over and make some coffee. You can serve it as is or slightly warm, topped with ice cream. Butter pecan, vanilla, or whatever your favorite is would be great. Kali Orexi!

More Phyllo Dessert Ideas: