Christine, I tried your recipe this weekend for the Crinkle Cake, it's amazing! Decadent, rich, but not overbearing and so so satisfying. I didnt have any cinnamon sticks at home and went with a sprinkle of the cinnamon powder - it worked! Thank you for sharing these recipes with easy to follow instructions. It was also my first time clarifying butter. :)
Christina, I made your recipe for a party and it was hit! So many loved it and three asked for the recipe. I then made another one in a half sheet pan for a bigger party, adding more ingredients to serve more people. Only this time, I added a twist going on a hunch. I made the syrup from honey, lemon, and the juice of a jar of sour cherries (Morello) from Trader Joes to replace the water. I stirred many of the cherries into the syrup to heat them up, then I spooned them over the phyllo and poured the syrup over it. My hunch was right, the sweet lemon custard with the cherry honey syrup and the sour touch from the cherries was outstanding! People came for seconds, it was gone fast, and four people asked me for the recipe! I'm making it again this Sunday for my church picnic!
This reminds me of orange pie, one of the best things I ate while in Greece! Haven’t stopped thinking about it for years. I’d love to see you make that!
Hi Christine, if you do an update on this, consider this version. We call this dish Bougatsa in our family, I guess because we are Asian Minor Greeks. We ball up the sheet filo like a rag, a loose bag. This makes it very easy to seve as each makes a serving. I add slices of ripe bananas below the rags. Your recipe is better with fresh custard. We use water and sweet condensed milk, but in a pinch it works. We use powdered sugar instead of syrup. Again an easy version. I like your custard better. I have always been considered the best cook in the family, but your tips have so much improved me!!! Thank you!
You will have to make some adjustments but I'm sure there is an eggless option. I would try with some cornstarch to bind it. I hope this helps for the future.
Hu Christine how are you l made this beautiful greek custard desert tonight my husband had seconds my daughter loved it it tasted amazing thank you thinking why l took soo long to make it. Was amazing thank you. 😊oh in the recipe it says use sugar for syrup but l used honey as you did in the video turned out amazing l love this cake.
Oh my Lordy, that looks amazing, Christine!!! Leave it to you to make a phylo, custard, honey dessert... In 45 minutes, you say? I don't know how to spell "rag" in greek but it sure looks rich! Hey, Where've you been? I've missed you. Been traveling?
Thank you for tuning in. Yes , it's hard to spell and say rag in Greek but the its such a cool technique. .. I have not been travelling but could not produce new videos.
Thank you so much, We have not only loved each recipe but thoroughly enjoyed making them! Cannot wait to try this one! Best wishes Dear to you and you're Family~
It looks wonderful! Can we make it in advance (eg in the morning) and then serve to the guests later in the afternoon? Or it must be prepared and served hot from the oven?
I've been watching videos all day long on different ways to make a Crinkle Cake and working with phyllo.. Your video. ..Hands down.. is the "Best I've seen"!❤ It was a breath of fresh air, funny and Educational..Cake looked Stunning and the recipe is my kind of perfect .. 👌 Thank you so much. Looking forward to watching your other creations. 😉. .
Looks delicious and seems easy enough to prepare. I'd be proud to serve it at any gathering. Do people prefer this over the traditional creek pudding you made?
Hmm that’s a good question. They are so different . I would have to say rice pudding is in its own category and people love it so it may have the edge. It they are so different
This has become one of my favorite desserts to make - Seven times since early March! And the clarified butter definitely makes it more delicious! The combination of crunchy phyllo and creamy custard, and then the honey syrup - OH MAMA!!! 😆. Thank you again!
Σίγουρα θα δοκιμάσω να φτιάξω την πατσαβουροπιτα αυτή!! Φαίνεται τόσο νόστιμη και εύκολη συνταγή!! Μόνο που με την θερμοκρασία σε Φαρενάιτ δεν μπορώ να υπολογίσω...Πολλά φιλιά και αγάπη από την Ελλάδα!!
I learned everything about what to cook by watching my Italian family, but I learned how to cook through CC live as a kid. You have a gift explaining how and why you do everything. Thanks for sharing!
Do I need to throw the eggshells on the floor?? Need to have an excuse before my wife kills me 🤣. What a simple, but simply gorgeous recipe oh Greek Goddess 😋
Oh my goodness, Christine, this was just phenomenal. thank you...another one to add to my list...and I must say I believe I just won the lotto....yep, even though I'm 100% Italian, I have an intense love for all things Greek....I've never had anything that I didn't love in the many Greek dishes that I've had. Next time I go to Italy, I'm going to take a trip over to Greece! Thank you again, Blessings
Hello Christine, I would like to make this but a I only have thick Phyllo sheets and shredded Phyllo (Kadaif) on hand. Could I substitute one of these for the traditional thin Phyllo? Thank you in advance for you help.
My apologies for the late response. For future, the thick phyllo would not be ideal but the kadaif would work. I hope you have either tried or will try it.
WOW!That looks so good.Im definitely going to try your version.I keep seeing this and I want it everytime.lol.The honey syrup has got to be the best.Thank you.🙏💖🌠
Hi Christine, would like to know if I make it a day ahead, what temperature for reheating? Will the result as good as freshly baked, very crispy? Thanks
This made me cry! I tried one a month ago with a different recipe and my family had to have a third helping of the cake. Your recipe looks much better. I can’t wait to make it this weekend! Thanks!
Certainly, it must taste delicious with all that butter and sugar you used. However, the key to a good recipe today is finding healthier alternatives compared to what our grandparents used to make. While the old-fashioned way had its charm, in these modern days, it’s important to focus on healthier eating, not just by cutting back on unhealthy ingredients but by finding better methods altogether. Considering the amount of ingredients, time, and cost involved, it might actually be cheaper to buy this galaktoboureko from a store. Though I understand homemade is healthier, particularly when using so much butter makes it less so. And even if you achieve the perfect crispiness in the phyllo, once you refrigerate the leftover, the phyllo will become soggy and lose its crispiness.
Christine, forgot to ask: If I skip the sugar lemon syrup, what difference does it ? Seems too sweet What is the purpose of putting a sheet at the bottom? Thanks again
Seems like there are two type of phyllo in the store. Very thin sheets and thicker sheets. I didn't know when I bought the thicker sheets. Four sheets to a box. Pepperidge Farm, I think.
It works even better if you cook the phyllo part way (and I guess the apples too, then add the custard. The custard is usually cooked a little lower and not as long, so it won’t curdle and instead you get an even creamier layer mostly on the bottom 😊
The full recipe is on your PC below the video description just below where it says " show more". you click there and it will expand. On your phone its in the same place where you see the word ' more'. The recipe is not printable. I hope this helps.. Thank you
Are family loves you Christina. Some of the techniques got lost across our third generation Greek American family. Your tips really restores those traditions. You are like a member of our family.
Hi Christine, I made your crinkle cake yesterday and it’s sweet and yummy. I am using around half of your size, but the height of the crinkled fillo pastry was a bit too low. Maybe I crinkled too much. Definitely would love making again next time 😋👍🏻 Thank you for your recipe!
This is simply mouthwatering, and looks wonderful. Your presentation is always on spot. Cannot wait to try passavura out, hope l spelt it correctly. All your dishes l've tried came out so good. This one is no exception. Thanks Christine, and continue giving us your best, like always. God bless you and your cooking
Loved this recipe!! I used simple syrup added a splash of vanilla and orange extract with the lemon juice next time I think I’ll add a little less syrup so it’s not as sweet for my preference .
So glad you made and loved it. Of course everyone has their own level of sweetness , so I say go for it. I already tend to make things less sweet. Thanks for watching
It will keep for a few days in the fridge, although I prefer it slightly warmed to take the chill off , before serving. I'm not sure it would be ideal frozen, although I have not tried. Thank you
Wait for it, wait for it, now that’s what I am talkin about!!!! Mama!!! You are beautiful n a fantastic chef!! Am surely trying this delish recipe!! Thank you!!🌷🌷👒🌸🦋🌷👒🦋🌸🌷🌷☘️☘️👏👏.. Batsavura!!!😅
Not as forgiving as you might think this is...My tips: keep phyllo covered with damp paper towel...I like this better without the flat sheets on bottom because you really need all phyllo to be browned......Also, Once oven temp is high after baking phyllo to crispy, after adding cold custard to hot crispy custard it doesn't take long for custard to set
Your Greek blood must help you with weight! I’d be eating that way and being way overweight my entire life. What beautiful food for us to learn to make! No words for that crunch. Keep it coming please
@@ChristineCushing Yes, ma’am !! My grandmother’s name was Christine and I had just seen it somewhere and then this video uploaded so I was double overjoyed. 🥰💓🥰💓🥰
Christine, I tried your recipe this weekend for the Crinkle Cake, it's amazing! Decadent, rich, but not overbearing and so so satisfying. I didnt have any cinnamon sticks at home and went with a sprinkle of the cinnamon powder - it worked! Thank you for sharing these recipes with easy to follow instructions. It was also my first time clarifying butter. :)
I love that you didnt skip the clarified butter for your first time making this delicious dessert. Thanks for sharing and watching
Christina, I made your recipe for a party and it was hit! So many loved it and three asked for the recipe. I then made another one in a half sheet pan for a bigger party, adding more ingredients to serve more people. Only this time, I added a twist going on a hunch. I made the syrup from honey, lemon, and the juice of a jar of sour cherries (Morello) from Trader Joes to replace the water. I stirred many of the cherries into the syrup to heat them up, then I spooned them over the phyllo and poured the syrup over it.
My hunch was right, the sweet lemon custard with the cherry honey syrup and the sour touch from the cherries was outstanding!
People came for seconds, it was gone fast, and four people asked me for the recipe!
I'm making it again this Sunday for my church picnic!
I took a pic but I didn't see a way to send it. 😏
Would it work if i added some cooked down granny smith apples on top of first baklava sheet
It should work, as long as cook out the liquid from the apples. I think it would be a great addition. I hope you try it.
I’m going to make it for my name day on the 25” of March wish me good luck thank you for your nice recipes Gia sou
Oh it should be great !
This reminds me of orange pie, one of the best things I ate while in Greece! Haven’t stopped thinking about it for years. I’d love to see you make that!
Oooh yes the portokaopita. I have never made it. I will have to work on that. Thank you
Hi Christine, if you do an update on this, consider this version. We call this dish Bougatsa in our family, I guess because we are Asian Minor Greeks. We ball up the sheet filo like a rag, a loose bag. This makes it very easy to seve as each makes a serving. I add slices of ripe bananas below the rags. Your recipe is better with fresh custard. We use water and sweet condensed milk, but in a pinch it works. We use powdered sugar instead of syrup. Again an easy version. I like your custard better. I have always been considered the best cook in the family, but your tips have so much improved me!!! Thank you!
That looks AMAZING but can i do the custard eggless as I am allergic to egg. Thank you so much
You will have to make some adjustments but I'm sure there is an eggless option. I would try with some cornstarch to bind it. I hope this helps for the future.
Hu Christine how are you l made this beautiful greek custard desert tonight my husband had seconds my daughter loved it it tasted amazing thank you thinking why l took soo long to make it. Was amazing thank you. 😊oh in the recipe it says use sugar for syrup but l used honey as you did in the video turned out amazing l love this cake.
I'm so glad to hear it. The honey is an even better option.
Am going to add phyllo dough to my shopping list, I'll have to make this after lent, when I can eat dessert again. :)
Ah yes.. That is a good plan. Thank you
Galaktoboureko is my absolute favourite Greek dessert! can't wait to give this easy version a try! Thank you for sharing this!
You and me both! This is definitely an easier version that is quite delicious also. Thank you
We had a Greek Festival week every summer. O my!! I ate those goodies for 8-10 days straight. Those ladies were killer cooks.
So true . The Greek festivals really bring out those amazing ladies
4:55 "If you know me..." I was expecting garlic after that comment ! 😂
hahah. ! That would also be correct.
I am not Greek but I now have filo in my freezer since I first tried crinkle cake a month ago.
Love your channel so much!! You explain recipes so well!
it is my pleasure .. Thanks
I difently want to try this looks amazing being greek lam not sure if l ever tried it lol well l really want to make this now. 😁
You have to try them!
Oh my Lordy, that looks amazing, Christine!!! Leave it to you to make a phylo, custard, honey dessert... In 45 minutes, you say? I don't know how to spell "rag" in greek but it sure looks rich! Hey, Where've you been? I've missed you. Been traveling?
Thank you for tuning in. Yes , it's hard to spell and say rag in Greek but the its such a cool technique. .. I have not been travelling but could not produce new videos.
Iam going to try your recipe and I know it's going to be great
I hope you love it
BATZZAVURRAH wrong spelling Im sure lol but that cake looks awesome
hahah. Pretty close. We say " patsa-voura but anyway to say it , the cake is really delicious. Thank you
Thank you so much, We have not only loved each recipe but thoroughly enjoyed making them! Cannot wait to try this one! Best wishes Dear to you and you're Family~
You are most welcome. I hope you try it.
It looks wonderful! Can we make it in advance (eg in the morning) and then serve to the guests later in the afternoon? Or it must be prepared and served hot from the oven?
Thank you ! You can definitely make it in advance and leave it at room temperature, so it stays tender. Enjoy!
You demonstrated it perfectly, made it seem easy, putting phyllo on my list now! Thank you
My pleasure !
YOU IMMEDIATELY lost me when you didn't say how much butter. I'm guessing now....
If you click on the title you will find the full recipe. All videos have information there.😊
Looks like phyllo bread pudding! Making for a brunch next week
It's a keeper. Hope you love it
My goodness!!! My mouth was watering!!! What a great idea!! Μπράβο Χριστίνα!!!
Thanks so much !
I've been watching videos all day long on different ways to make a Crinkle Cake and working with phyllo.. Your video. ..Hands down.. is the "Best I've seen"!❤ It was a breath of fresh air, funny and Educational..Cake looked Stunning and the recipe is my kind of perfect .. 👌 Thank you so much. Looking forward to watching your other creations. 😉. .
You are most welcome and so glad you enjoyed it !
Just amazing chef great my god thank you
You are most welcome.
Looks delicious and seems easy enough to prepare. I'd be proud to serve it at any gathering. Do people prefer this over the traditional creek pudding you made?
Hmm that’s a good question. They are so different . I would have to say rice pudding is in its own category and people love it so it may have the edge. It they are so different
It looks amazing i like the way you make things and it’s easy to understand the recipe
Thank you very much !
I will DEFINITELY be making this!!!! My favourite dessert (being Greek) is galaktoboureko - but this could easily be a replacement!!!! Yiasou!
Mine too. This is a good quick alternative.
Thank-you so much for this recipe...
This has become one of my favorite desserts to make - Seven times since early March! And the clarified butter definitely makes it more delicious! The combination of crunchy phyllo and creamy custard, and then the honey syrup - OH MAMA!!! 😆. Thank you again!
You are most welcome !
Wow!!!! I have another recipe to use phyllo dough with besides my spanokopita!! Thank you and love your videos!!!
Hope you enjoy. My pleasure
Aloha!! YUM... I do want to make it right now! 😁
ohhh yes ! It's so awesome. Thank you
I love all your recipes. I just made this crinkle cake for my husband so he can have a snack when he watches UNC win tonight.
There's something about sweet victory. I hope he loves it.
Σίγουρα θα δοκιμάσω να φτιάξω την πατσαβουροπιτα αυτή!! Φαίνεται τόσο νόστιμη και εύκολη συνταγή!! Μόνο που με την θερμοκρασία σε Φαρενάιτ δεν μπορώ να υπολογίσω...Πολλά φιλιά και αγάπη από την Ελλάδα!!
I learned everything about what to cook by watching my Italian family, but I learned how to cook through CC live as a kid. You have a gift explaining how and why you do everything. Thanks for sharing!
My pleasure ! So glad you watched CClive as I had such a blast doing that show. I wanted to continue that vibe here with my UA-cam channel.
Delish!!! Wonderful, thanks , 👌🏻
My pleasure 😊
Do I need to throw the eggshells on the floor?? Need to have an excuse before my wife kills me 🤣. What a simple, but simply gorgeous recipe oh Greek Goddess 😋
haha! Well , perhaps you can make it the first time and once she tastes it you get license to pitch the eggs shells .... Thanks for watching
Oh my goodness, Christine, this was just phenomenal. thank you...another one to add to my list...and I must say I believe I just won the lotto....yep, even though I'm 100% Italian, I have an intense love for all things Greek....I've never had anything that I didn't love in the many Greek dishes that I've had. Next time I go to Italy, I'm going to take a trip over to Greece! Thank you again, Blessings
That is so great to hear ! Thanks for sharing and so glad you loved it ! Ciao
Patsavouropita !!! Looks so good and so much more fun to make than the traditional version.
It is pretty fun, I have to agree !
Very creative and inventive dessert. 😤😤😤
Thank you ! It has already had a few encores in our house.
Hello Christine, I would like to make this but a I only have thick Phyllo sheets and shredded Phyllo (Kadaif) on hand. Could I substitute one of these for the traditional thin Phyllo? Thank you in advance for you help.
My apologies for the late response. For future, the thick phyllo would not be ideal but the kadaif would work. I hope you have either tried or will try it.
@@ChristineCushing Better late than never😀 thanks!
WOW!That looks so good.Im definitely going to try your version.I keep seeing this and I want it everytime.lol.The honey syrup has got to be the best.Thank you.🙏💖🌠
It's so good!
Hi Christine, would like to know if I make it a day ahead, what temperature for reheating? Will the result as good as freshly baked, very crispy?
Thanks
This made me cry! I tried one a month ago with a different recipe and my family had to have a third helping of the cake. Your recipe looks much better. I can’t wait to make it this weekend! Thanks!
Certainly, it must taste delicious with all that butter and sugar you used. However, the key to a good recipe today is finding healthier alternatives compared to what our grandparents used to make. While the old-fashioned way had its charm, in these modern days, it’s important to focus on healthier eating, not just by cutting back on unhealthy ingredients but by finding better methods altogether.
Considering the amount of ingredients, time, and cost involved, it might actually be cheaper to buy this galaktoboureko from a store. Though I understand homemade is healthier, particularly when using so much butter makes it less so. And even if you achieve the perfect crispiness in the phyllo, once you refrigerate the leftover, the phyllo will become soggy and lose its crispiness.
Christine, forgot to ask:
If I skip the sugar lemon syrup, what difference does it ? Seems too sweet
What is the purpose of putting a sheet at the bottom?
Thanks again
First, I dont know u..
Second, I dont know what u talking about
Third, Mama is 1 word😂
Tks for the recipe though❤
Seems like there are two type of phyllo in the store. Very thin sheets and thicker sheets. I didn't know when I bought the thicker sheets. Four sheets to a box. Pepperidge Farm, I think.
It works even better if you cook the phyllo part way (and I guess the apples too, then add the custard. The custard is usually cooked a little lower and not as long, so it won’t curdle and instead you get an even creamier layer mostly on the bottom 😊
That looks, deeeeeliciiious. OMG,,,
It is crazy !
I am single and childless. If I had a family, I would make this for them.
Awwww you’re not alone in your loneliness 😅 🙏
Fantastic Recipe as an Armenian I love all your recipes. Thank you as always.
Christine, You are in the same league with Jacques Pepin . . . and that is high praise.
Well all I can say is that according to my husband, that's the ultimate praise. I thank you ..
@@ChristineCushing Your husband is correct.
Thank you for this delicious recipe😋
You are so welcome
I can not find the printable recipe, help
The full recipe is on your PC below the video description just below where it says " show more". you click there and it will expand. On your phone its in the same place where you see the word ' more'. The recipe is not printable. I hope this helps.. Thank you
Woooow Amazing Recipe thanks for sharing such a nice Recipe thanks
My pleasure 😊
Are family loves you Christina. Some of the techniques got lost across our third generation Greek American family. Your tips really restores those traditions. You are like a member of our family.
That is so amazing to hear ! Thank you for taking me into your Greek American family. The recipes and techniques connect us all . Kalo Pasxa
Also I hope you saw my post yesterday for koulourakia. Thank you
This is Albanian dish is called pacavure and in the Greece they do it with orange and Called portocalopita
Hi Christine, I made your crinkle cake yesterday and it’s sweet and yummy. I am using around half of your size, but the height of the crinkled fillo pastry was a bit too low. Maybe I crinkled too much.
Definitely would love making again next time 😋👍🏻 Thank you for your recipe!
So glad you made it. Yes it sounds like you pressed it down a bit too much but that's an easy adjustment for next time. Thank you
She is beautiful 🥂🥂🥂🥂🌿🎋🌾🍁🍂🌿🎋🌾🍁🍂❣️
This is simply mouthwatering, and looks wonderful. Your presentation is always on spot. Cannot wait to try passavura out, hope l spelt it correctly. All your dishes l've tried came out so good. This one is no exception. Thanks Christine, and continue giving us your best, like always. God bless you and your cooking
Many thanks and your are close with the patsavura. haha !
5:41 "Two words...Mama!" Ha ha. Love her!
Sugar is excluded in your recipe . Looks like 2 cups in the custard
Loved this recipe!! I used simple syrup added a splash of vanilla and orange extract with the lemon juice next time I think I’ll add a little less syrup so it’s not as sweet for my preference .
So glad you made and loved it. Of course everyone has their own level of sweetness , so I say go for it. I already tend to make things less sweet. Thanks for watching
this definitely makes us happy while eating this😍😍😋😋
Thank you!
Beautiful... looks easier but still delicious. I am going to get some phyllo and get to baking.
I hope you try it. You will love it.
Another hit with the family! Thanks so much!
You are most welcome.
Looks fabulous and fairly simple to make. I will try it. Thank you!
I hope you try it.
Please please please make a bougatsa recipe!!!!!
That looks delicious! How long does that keep and can it be frozen?
It will keep for a few days in the fridge, although I prefer it slightly warmed to take the chill off , before serving. I'm not sure it would be ideal frozen, although I have not tried. Thank you
👍
My mouth always waters on this channel.
That's always a good thing. Thanks for watching
Looks mouth watering 😋
It is really delicious ! Thank you
Wait for it, wait for it, now that’s what I am talkin about!!!! Mama!!! You are beautiful n a fantastic chef!! Am surely trying this delish recipe!! Thank you!!🌷🌷👒🌸🦋🌷👒🦋🌸🌷🌷☘️☘️👏👏.. Batsavura!!!😅
Thank you so much
🍷💐🌷🌸🌺🌾💐🌷🌸🌼✨✨.. Cheers 🥂 🌷🌷🥰
Thank You for your videos, would you be abe to show us how to make Alfredo Sauce?
Thank you ! I will add to requests
Amazing
Wow…..looks fantastic. Gotta try it!
Thank you
I know it’s freezing cold here in Toronto but what, no flowers? 😉
Not a good selection but thank you for noticing.
Great
PATZAVURA
Yes, !!
I learn new recipes from you. Looks amazing.
Thanks so much !
Not as forgiving as you might think this is...My tips: keep phyllo covered with damp paper towel...I like this better without the flat sheets on bottom because you really need all phyllo to be browned......Also, Once oven temp is high after baking phyllo to crispy, after adding cold custard to hot crispy custard it doesn't take long for custard to set
I love this
So glad you love it.
Christine, can you do a Flaounes video since it's almost Easter? 🙏
Oh , I have never made Flaounes but know them . I will definitely have to try them out soon. Thank you
@@ChristineCushing Good luck!
Your Greek blood must help you with weight! I’d be eating that way and being way overweight my entire life. What beautiful food for us to learn to make! No words for that crunch. Keep it coming please
HOW MANY PREPOSALS IN A DAY ? 200 or 500.love the cake thank you.
Did you let cooked crispy phyllo cool before adding cold custard? Because custard sets almost immediately if it's right out of oven
TBH the soggy custard with crispy phyllo didn't work for me.
I tried this recipe today. I am taking it to a party in 10 minutes
Fantastic ! There will be plate licking I predict
I am thinking I may take the cinnamon stick out and freeze it for another cake in the future. Do you think it will work or am I wasting my time?
I like it but too much butter !!!
I love your recipes
Thank you so much 😊
Sorry just noticed it.
🥰
Thank you
Right on timeee 💓
Its all about the timing ! Thank you
@@ChristineCushing Yes, ma’am !! My grandmother’s name was Christine and I had just seen it somewhere and then this video uploaded so I was double overjoyed. 🥰💓🥰💓🥰
Yum yum 😋
Its so good. Thanks
great job, but I have to say that you forgot to add semolina.
Can find the recipe
looks delicious
Thank you 😋