By Francis Kuijk

Crinkle Pie a delicious twist on the traditional Egyptian dessert, infused with Bandoeng’22 Pandan Liqueur for a unique Southeast Asian touch.

Serves 8–10
Dish size 26 x 20 cm oven dish, baking tin, or closed flan tin

Ingredients
Phyllo pastry base
400 g phyllo pastry, defrosted (length of pastry = length of your dish)
150 g unsalted butter, melted (plus extra for greasing)

Custard
2 tbsp sugar
2 medium eggs
100 ml sunflower oil
½ tsp baking powder
1 tsp vanilla essence
115 g Greek yoghurt

Bandoeng’22 Syrup
200 g sugar
200 g water
120 ml Bandoeng’22 Pandan Liqueur

Garnish & serving
50 g roasted pistachios, chopped
Kaymak (Turkish cream) or vanilla crème fraîche (crème fraîche with vanilla essence)

Method
1. Preheat your oven to 200°C (conventional) or 185°C (fan). Grease the baking dish lightly with melted butter.
2. Assemble the pastry: Brush one sheet of phyllo with melted butter, crinkle and pleat it loosely, and lay it lengthwise in the dish. Repeat until the dish is filled. Brush the top with remaining butter.

Tip: Keep the folds airy, this ensures a golden, crispy texture. Don’t press the pastry flat.

3. Bake for 15–20 minutes until the pastry is crisp and golden brown.
4. Make the custard: Whisk together sugar, eggs, oil, baking powder, vanilla essence, and Greek yoghurt.
5. Reduce oven temperature to 175°C (conventional) or 150°C (fan).
Carefully pour the custard mixture over the baked pastry. Bake for 15 minutes until the custard is set.
6. Prepare the Bandoeng’22 syrup: In a small saucepan, bring the sugar and water to a boil. Reduce heat slightly and simmer for 5 minutes. Remove from heat and stir in the Bandoeng’22 Pandan Liqueur.
7. Finish the pie: Remove the crinkle pie from the oven. Sprinkle with pistachios. Pour the warm Bandoeng’22 syrup over the pie while it’s still hot. Let it rest for 15 minutes so the syrup can soak in.
8. Serve warm with Kaymak or vanilla crème fraîche.

Recipe tip: Don’t use a tin with a loose bottom, the syrup will leak out.

Why this dessert stands out
Mesh Om Ali (Crinkle Pie) with Bandoeng’22 offers a modern take on a classic Middle Eastern dessert. The pandan liqueur syrup adds a subtle tropical, vanilla-like sweetness that pairs beautifully with the crisp phyllo and rich custard. Perfect as a standout dish at your next dinner party or as an indulgent treat with coffee.

About Francis Kuijk
Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.

Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.

Discover more about Francis, click here.