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Guava and Cheese Crinkle Cake

Flaky phyllo dough baked with a buttery custard and filled with layers of guava jam and cream cheese filling!
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 Slices
Author Olivia Lam

Ingredients

For the Crinkle Cake

  • 1 (16 oz.) Package Phyllo Dough (2 rolls inside)
  • 1 cup Unsalted Butter (melted)
  • ⅓ cup Guava Jelly

For the Cream Cheese Filling

  • 8 oz Cream Cheese (at room temperature)
  • 2 Tbsp Granulated Sugar
  • ½ tsp Vanilla Extract
  • 2 Tbsp Heavy Cream

For the Custard

  • 1 cup Whole Milk
  • 2 Large Eggs
  • 1 cup Granulated Sugar
  • ½ Tbsp Vanilla Extract
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Kosher Salt

For the Syrup

  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 tsp Lemon Juice

Instructions

For the Crinkle Cake:

  • Preheat the oven to 350℉. Line a 9x13 inch baking pan with parchment paper.
  • Take two sheets of phyllo dough, stacked on top of each other, and hold them with both hands by the shorter edge. Crinkle the sheets like an accordion to create folds about 1 inch thick. Place the sheets into the pan with the folds facing up. Repeat this process until you use all of the sheets of phyllo dough and the pan is filled. Fluff any folds that are packed too tightly together.
  • Bake it in the oven for 10 minutes. Remove it from the oven then drizzle the melted butter all over the top. Place it back into the oven to back for another 10 minutes. Remove it from the oven and set it aside. Transfer the guava jelly into a piping bag and set it aside.

For the Cream Cheese Filling:

  • Add all of the ingredients into a bowl and mix until well combined. Transfer the mixture into a piping bag and set it aside.

For the Custard:

  • Add all of the ingredients into a large bowl. Whisk until the mixture is evenly combined.
  • After the crinkle cake has baked for 20 minutes, cut off the ends of both of the piping bags. Pipe lines of the guava jelly into every few folds of the phyllo dough. Then pipe the cream cheese filling into every few folds that have not been filled with guava jelly. Pour the custard all over top then bake it in the oven for 30-40 minutes until the top is golden and crispy.

For the Syrup:

  • While the crinkle cake bakes, make the syrup. Add all of the ingredients into a small to medium sized sauce pot. Mix the ingredients together then heat it over medium heat until it starts bubbling. Lower the heat to medium low and gently simmer for about 10 minutes until it has slightly thickened. Remove the pot from heat.
  • When the crinkle cake has finished baking, pour the syrup over top then allow the cake to cool to room temperature. Slice and enjoy!