Crinkle Pie

Ingredients:

• 1 box of phyllo pastry
• 2 sticks butter melted

Custard

• 1 cup milk
• 3/4cup sugar
• 1 tsp ground cinnamon
• 2 eggs

Syrup

• 1 cup sugar
• 2 tsp loose or 2 teabags Hibiscus tea
• 1/2 cup water

Garnish

• 1/2 cup chopped pistachios
• 1/2 cup dried rose petals (optional)

Directions:

Defrost the phyllo dough. Preheat the oven to 350 F.

Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.

Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan.

Bake at 350F for 10 minutes. Melt butter in a small sauce pan.

Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes.

Combine milk, sugar, cardamom, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown.

Combine water, sugar, and tea in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Remove tea. Drizzle over the cake after removing it from the oven. Sprinkle chopped pistachios and rose petals on top. Cut into 3-inch squares.