- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 757
- Total Fat
- 52 g
- Saturated Fat
- 18 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 5 g
- Sugar
- 29 g
- Protein
- 8 g
- Cholesterol
- 64 mg
- Sodium
- 499 mg
Ree’s crinkle cake is similar to a tarte tatin, in that it’s turned out of its pan and served upside down. Rather than puff pastry, however, a crinkle cake is made with phyllo pastry and flavored with a rich caramel syrup. The perfect accompaniment is ice cream, but it can also be served on its own.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 757
- Total Fat
- 52 g
- Saturated Fat
- 18 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 5 g
- Sugar
- 29 g
- Protein
- 8 g
- Cholesterol
- 64 mg
- Sodium
- 499 mg
Ingredients
Base:
Cake:
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Directions
Special equipment:
a nonstick 8-inch square baking dish- For the base: Preheat the oven to 350 degrees F.
- Add the butter, light brown sugar, heavy cream, vanilla and whiskey to a small pot. Bring to a boil and set aside, then pour the mixture into the bottom of a nonstick 8-inch square baking dish. Sprinkle over the pecans and set aside.
- For the cake: Place the pastry on a board covered with a damp towel or the packaging to prevent it from drying out. Stack two of the phyllo sheets together, then brush the top sheet with the melted butter and sprinkle over the cinnamon. Gather into 1-inch accordion folds and place in the baking pan. Repeat the same method with the remaining 10 sheets. Bake until golden and crisp, 30 to 35 minutes.
- Let cool for 3 to 5 minutes, then flip out onto a platter. Slice and serve.
