Crinkle Cake sm

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.
Prep Time 15 minutes
Course Appetizer, Dessert, Snack
Cuisine American


  • 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


  • 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.
Keyword brunch recipes, crinkle cake, Imported gouda cheese