Gouda, Fig and Honey Crinkle Cake
Layers and layers of crunchy phyllo dough are packed with sweet and salty Imported Gouda, Honey, figs and pistachios.
Ingredients
- 1 package 16-ounce phyllo dough, thawed
- 1 cup 2 sticks unsalted butter, melted
- 1/2 cup whole milk
- 1 large egg
- 4 ounces Imported Gouda grated, plus shaved Gouda for serving
- 1/4 cup honey plus more for serving
- 4-6 fresh figs halved and sliced thin
- 1/4 cup crushed pistachios
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F. Working with two layers of phyllo dough at a time, fold sheets
- back and forth like an accordion, “crinkling” the sheets together. Place the folded sheets
- into a 9x13” pan, and repeat with remaining dough. Bake 10 minutes.
- Remove pan from oven and pour melted butter over dough. Return to oven for additional
- 10 minutes.
- Meanwhile, whisk together milk, eggs, grated Gouda and honey. Remove pan from oven
- and pour mixture over dough. Tuck fig slices into the layers. Return pan to oven and bake
- additional 35 minutes, until dough is golden-brown.
- Remove pan from oven and let cool slightly. Drizzle with honey and top with shaved
- Gouda and pistachios.
