Made with an enameled cast iron Apple Baker, @SophAndSpice's Dulce de Leche Soufra Pastry (aka crinkle cake) is as delicious as it is beautiful. 🍎 The tops of the pastry are crispy and golden while the bottom is pillowy soft – the custard soaks into the layers while the dulce de leche caramelizes.

Apple Baker: [ Ссылка ]
Bastin Brush: [ Ссылка ]
Mixing Bowls: [ Ссылка ]

Ingredients:
1 16-oz pack of phyllo pastry sheets
2 sticks of melted butter

For the dulce de leche custard:
3/4 can dulce de leche
3/4 cups whole milk, warmed
1 egg
Optional: 1/4 cup sugar

Recommended toppings:
Vanilla ice cream
Remaining Dulce de leche
Edible flowers

Instructions:
1. Preheat your oven to 350F.

2. Take two sheets of phyllo at a time, and fold them in an accordion shape as demonstrated in the video. Then roll them until you have a beautiful rose shape, and repeat with the remaining phyllo sheets. Line them up in the Apple Baker (it’s a perfect fit) and bake for 10 minutes.

3. In the meantime, melt 2 sticks of butter. When the pastry is done with its first bake, use a basting brush to brush the butter into every nook and cranny on the roses and then pour it evenly over the entire pastry. Then stick it back in the oven to bake for 10 more minutes.

4. While the pastry bakes, make the custard. Add the dulce de leche to a mixing bowl, and slowly pour in the warm milk in 3 increments and whisk until smooth (if you skip this step, the dulce de leche will be clumpy), then crack in the egg and sugar (if you want it sweeter) and whisk again until smooth.

5. After the pastry has baked with the butter for 10 minutes, pour in the custard and put it back in the oven for the final bake for approximately 25 minutes until golden brown on top. Baking times may vary depending on your oven – keep an eye on the dish starting around 20 minutes, and feel free to pull out a rose to test for doneness.

6. Allow the dish to cool for 10-15 minutes, then serve warm with ice cream and an extra drizzle of dulce de leche.

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