Strawberry Phyllo Crinkle Pie (Easy Custard Dessert)
A phyllo crinkle pie is made by ruffling sheets of phyllo into loose folds, baking them crisp with butter, then soaking them in a vanilla custard and a light syrup until soft and golden. This version is studded with fresh strawberries for a summery twist. It looks impressive but uses just a handful of pantry ingredients, and the strawberries add a dose of vitamin C.
I love how the crinkled phyllo goes crisp at the peaks and soft and custardy underneath. It is the kind of dessert that looks like you fussed over it, when really you just scrunched up some pastry and let the oven do the work. Fresh strawberries tucked into the folds make it feel like summer.
This Recipe Works If You Need
- An impressive dessert from simple pantry ingredients
- A fun way to use a pack of phyllo pastry
- A custardy, summery dessert with fresh strawberries
- A make-ahead bake for gatherings
Why You’ll Love This Crinkle Pie
- Crisp and custardy. Crunchy phyllo peaks over a soft, creamy base.
- Looks fancy, is easy. Scrunching the phyllo is the whole technique.
- Fresh and fruity. Strawberries cut through the sweetness.
- Feeds a crowd. One tray serves 8 to 10.
Ingredient Notes
Phyllo pastry should be fully thawed so it does not crack. Work with two sheets at a time and do not worry about tears, since it all gets ruffled anyway.
Custard of milk, eggs, sugar, and vanilla soaks into the baked phyllo. A little almond extract pairs beautifully with strawberries.
Syrup of sugar, water, and lemon is poured over while warm to keep the pie moist. Strawberries are tucked into the folds before the final bake.
Tips for the Best Crinkle Pie
- Thaw phyllo overnight. Cold or frozen phyllo shatters and is hard to ruffle.
- Loose ruffles. Keep the folds airy, not packed, so the custard can seep in.
- Warm syrup, cooled pie (or the reverse). A temperature difference helps it soak in without going soggy.
- Add berries late. Tuck them in for the final bake so they stay juicy, not dried out.
Substitutions and Variations
Other fruit: raspberries, cherries, or peaches all work in place of strawberries.
Citrus syrup: add orange or lemon zest to the syrup for extra fragrance.
Extra creamy: use part milk and part cream in the custard.
Serve it up: a dusting of powdered sugar or a dollop of yogurt finishes it nicely.
Storage and Make Ahead
- Fridge: store covered for up to 3 days; the texture softens but stays delicious.
- Make ahead: best baked the day before serving so the custard sets fully.
- Serve: enjoy at room temperature or lightly chilled.
Love working with phyllo? Try our savory filo pie with cheese and dill, or for more custard desserts see these Portuguese custard tarts. Browse more strawberry desserts too.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Strawberry Phyllo Crinkle Pie
Equipment
- 9×13-inch baking dish
Ingredients
For the base
- 1 lb phyllo pastry , thawed
- ½ cup butter melted
For the custard
- 1½ cups milk
- 3 eggs
- ½ cup sugar
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1 cup strawberries sliced
For the syrup
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
Instructions
- Thaw the phyllo in the fridge overnight. Preheat the oven to 350°F and butter a 9×13-inch baking dish.
- Working with two sheets at a time, loosely ruffle the phyllo into folds about 1 inch thick and stand them up in the dish, folds facing up, until the dish is loosely filled.
- Bake for 10 minutes. Remove, drizzle the melted butter evenly over the phyllo, and bake 10 more minutes.
- Meanwhile, whisk the milk, eggs, sugar, vanilla, and almond extract for the custard.
- Pour the custard evenly over the baked phyllo and tuck the sliced strawberries between the folds. Bake 30 to 40 minutes, until golden and set.
- Make the syrup: simmer the sugar, water, and lemon juice for about 10 minutes, until lightly thickened.
- Pour the warm syrup evenly over the pie. Let cool to room temperature, then slice and serve.
Notes
Frequently Asked Questions
It is a dessert made by ruffling sheets of phyllo pastry into loose folds, baking them crisp with butter, then soaking them in a vanilla custard and light syrup. The result is crunchy on top and soft and custardy underneath.
Thaw phyllo fully in the fridge overnight and bring it to room temperature before using. Keep the sheets you are not using covered with a slightly damp towel, and do not worry about small tears since the pastry gets ruffled anyway.
Yes. It is actually best made a day ahead so the custard fully sets and the flavors meld. Store it covered in the fridge and serve at room temperature or lightly chilled.
Yes. Raspberries, cherries, blueberries, or sliced peaches all work well. Add soft fruit in the final bake so it stays juicy and does not dry out.
Sogginess usually comes from packing the phyllo too tightly or adding too much liquid at once. Keep the folds loose and airy, bake the phyllo until crisp first, and let the custard and syrup soak in gradually.
Stored covered in the fridge, the strawberry phyllo crinkle pie keeps for up to 3 days. The phyllo softens over time but the pie stays moist and delicious.
