Preheat oven to 350 F

Thaw Phyllo Dough

• Remove the phyllo dough from the refrigerator. Carefully remove it from the box and unwrap it from the plastic. Lay it out flat on a piece of parchment paper on your kitchen counter. Let it rest there until it reaches room temperature.

Folding Phyllo Dough

• Line a baking sheet with sides with parchment paper. To fold the dough, take two sheets and hold them with your hands on the long side. Now, grab about an inch of the dough below your hands and gather it together in an accordion-like shape. Continue gathering until you reach the end of the dough. Gently place the crinkled dough on the baking sheet with the folds facing upwards. Repeat this step with the sheets of dough until the tray is full.

First Bake

• Bake for 10 minutes.

Melt Butter

• While the crinkle cake is baking, melt the cup of butter in a small saucepan. Once the cake is done, remove it from the oven and pour the butter evenly over it.

Second Bake

• Bake for another 10 minutes.

Make Custard

• While the cake is baking, whisk together the eggs, milk, sugar, and vanilla extract in a medium-sized bowl. After baking the cake for the second time, remove it from the oven and evenly pour custard over it.

Third Bake

• Return the cake to the oven and bake for 30 minutes. Keep an eye on the cake to prevent burning on top. Remove the cake from the oven when it is brown and crispy on top.