Name: Muakacha (Phyllo Crinkle Dessert)
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 1 package of phyllo dough (16 oz), thawed; 1/2 cup unsalted butter, melted; 1 cup walnuts or pistachios (or a mix), finely chopped; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon (optional); 1 1/2 cups granulated sugar; 1 cup water; 1 tablespoon lemon juice; 1 teaspoon rose water or orange blossom water (optional)

Why You’ll Love This Recipe

Muakacha is a delightful combination of crispy phyllo dough that’s perfectly baked until golden and crunchy, and a sweet, sticky syrup that adds a luscious sweetness to the dish. The crinkled texture of the phyllo dough, along with the nuts or spices used in the filling, gives it an added depth of flavor and texture that makes each bite so satisfying. The dessert is easy to prepare, and although it may look intricate, it’s simply a matter of layering the phyllo dough, adding the filling, and baking to perfection. Perfect for anyone with a love for phyllo pastries, Muakacha will soon become one of your go-to dessert recipes.

Ingredients

For the phyllo dough:

1 package of phyllo dough (16 oz), thawed
1/2 cup unsalted butter, melted

For the filling:

1 cup walnuts or pistachios (or a mix), finely chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon (optional)

For the syrup:

1 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the syrup:

In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Remove the syrup from the heat and stir in the rose water or orange blossom water, if using. Let the syrup cool to room temperature.

2. Prepare the filling:

In a small bowl, combine the chopped walnuts or pistachios with the granulated sugar and cinnamon (if using). Set aside.

3. Assemble the Muakacha:

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized pan with melted butter.
Take a sheet of phyllo dough and place it in the pan, then brush it generously with melted butter. Add another sheet of phyllo dough on top, and continue layering and buttering the sheets. Repeat until you have about 10-12 layers of phyllo dough.
Sprinkle the nut and sugar mixture evenly over the phyllo dough layers.
Add another 8-10 layers of phyllo dough on top, buttering each layer as you go.
Once the layers are built, gently press down on the dough to compact it a little. Use a sharp knife to score the top layers of phyllo dough into squares or diamond shapes.

4. Bake:

Bake in the preheated oven for 25-30 minutes, or until the phyllo dough is golden and crisp. The dessert should be crunchy and the top should have a beautiful golden-brown color.

5. Add the syrup:

Once the Muakacha is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Allow the syrup to soak in as the dessert cools. Let it sit for at least 30 minutes to allow the syrup to fully absorb and the flavors to meld together.

6. Serve:

Once cooled, cut the Muakacha into squares or diamonds along the pre-scored lines. Serve and enjoy!

Servings and timing

Servings: 8-10
Total time: 1 hour 15 minutes
- Prep time: 20 minutes
- Cook time: 30 minutes
- Cooling time: 15 minutes

Variations

Add other nuts: You can mix other nuts like almonds, hazelnuts, or pine nuts into the filling for added flavor.
Spiced version: In addition to cinnamon, you can also add ground cardamom or a pinch of nutmeg to the nut mixture for a more complex spice profile.
Fruit addition: Consider adding dried fruit like raisins or dried apricots to the filling for a sweet, chewy contrast to the crunchy nuts.
Sugar-free version: To make it sugar-free, substitute the granulated sugar in the syrup with a sugar alternative like stevia or monk fruit, and use sugar-free phyllo dough if available.

Storage/Reheating

Storage: Store leftover Muakacha in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Reheating: Muakacha is best enjoyed at room temperature or slightly warmed. To reheat, place it in a low-temperature oven (about 300°F/150°C) for 10 minutes.

FAQs

Can I use phyllo dough from the frozen section?

Yes, phyllo dough is typically sold frozen. Just make sure to thaw it in the refrigerator overnight or according to the package instructions before using.

What’s the best way to handle phyllo dough?

Phyllo dough can dry out quickly, so keep it covered with a damp towel while you work with it to prevent it from becoming brittle.

Can I use different syrups or sweeteners for the dessert?

Yes! You can experiment with other syrups such as honey or agave, or use flavored syrups like date syrup for a unique twist on this dessert.

Can I make Muakacha ahead of time?

Yes, you can prepare the dessert the day before, refrigerate it, and then reheat it gently in the oven. This will allow the syrup to absorb fully into the pastry, and the flavors will develop even more.

Can I freeze Muakacha?

Yes, you can freeze the Muakacha before adding the syrup. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to serve, bake it from frozen at 350°F (175°C) for 30-35 minutes, then add the syrup and let it absorb.

Conclusion

Muakacha (Phyllo Crinkle Dessert) is a delectable Middle Eastern pastry that combines the crunchy goodness of phyllo dough with the rich flavors of nuts, cinnamon, and a sweet syrup. With its satisfying texture and aromatic flavor profile, this dessert is perfect for any occasion. Whether you’re sharing it at a festive gathering or enjoying it with family, Muakacha is sure to impress and become a beloved treat in your recipe collection!