There was one nearby that we had both stayed at before. I was staying at the East Hotel which I love staying at but it was at capacity as it was the ANZAC Day long weekend so Laura had to find another hotel. She had told me about it a couple of weeks ago when we were driving to Canberra. I also baked it lower at 160C/320F so that the sultanas wouldn't burn.Ĭlassic Crinkle: I also made a version topped with chopped pistachios and I added some orange blossom water and it was amazing and transported me back to holidays in the Middle East.Ĭhoc Chip Crinkle: you can also hide chocolate chips in the layers to give it a Pain au Suisse vibe and add a teaspoon vanilla to the syrupĪs soon as I made it I messaged Laura how much I loved the crinkle. I soaked half a cup of sultanas in Baileys for a few hours and then added these in step 4.
Pain au Raisin Crinkle: I made a version of Crinkle with a Pain au Raisin vibe. I actually had some syrup seize which hasn't happened for years! My tip is to boil some water in the kettle and then stir this with the sugar to dissolve it before putting the pot on the stove and boiling it for around 10 minutes on medium high heat. Do whatever way suits you best.ĥ - Make sure that when you make the syrup that you dissolve the sugar completely in the water before boiling it.
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Here's a step by step guide on how to brown butter if you haven't made it before.Ĥ - Folding the filo is fun! I find it easiest to fold the filo when it is lying flat on a surface but Ramona lifts these up in the air and gathers them. You don't have to do much to make brown butter, just let it melt on the stovetop a bit longer so that it starts to develop a nutty aroma. These bbq trays can be quite flimsy though so I place them on a sturdy baking tray when baking.Ģ - I find it easier to mix the cinnamon with the sugar and then add the milk, eggs and vanilla to prevent the cinnamon becoming lumpy.ģ - I use browned butter because I like the nutty flavour. You may need to trim or fold your pastry to fit this a little but I like using barbecue trays to bring this to parties because you don't have to worry about getting your container back. This is such an easy dessert that there's virtually no need to give you tips but I found these handy because I've made crinkle so many times (addicted, moi?)ġ - I use a medium sized barbecue foil tray which is 32X26x4cms or 12.6x10x1.6inches. I was so smitten by it and encouraged by Mr NQN's proclamation that this was his favourite pastry ever I made a version like a Pain au Raisin and then this one which is an apple, cinnamon and pecan crinkle! I made a regular one and all I could think was what other flavours I could put in it. It really is like the flavours of baklava but the texture of bread and butter pudding.
There's a delicious custard that creates luscious layers and then the sugar syrup brings it all together. This however cuts that whole process out and you can do the prep for this in 10 minutes, tops if you make the basic crinkle! It has a truly addictive quality to it from the buttery pastry that is crispy on top but layered and soft underneath. The reason why is that it is sooo easy - if you've ever bent over a tray brushing layers of filo with butter you'll understand what a labour of love filo pastry is. Once she shared this recipe on Tiktok it went crazy. TikToker Ramenasaidwow built a business on the crinkle and it is her best selling dessert. I first made this after Laura told me about it as she saw it on TikTok. Muakacha (moo-ah-ka-cha) or Crinkle is a Middle Eastern dessert and comes from an Arabic word meaning "wrinkled".
And I promise that after you make this once, you'll want to make lots of other flavour versions! This is a pushy recipe Dear Reader! This is where filo pastry is folded in a crinkle pattern and it is one of the easiest, tastiest desserts you could ever make! Crinkle or Muakacha is a bit like a baklava crossed with a bread and butter pudding. Everyone is talking about the crinkle dessert on TikTok.
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