A crisp and golden dessert with a fragrant Bandoeng’22 finish
This Bandoeng’22 Crinkle Pie is a warm, crispy and syrup-soaked dessert inspired by Mesh Om Ali. Layers of crinkled phyllo pastry are baked until golden, then covered with a light custard and finished with a fragrant Bandoeng’22 Pandan Liqueur syrup. Topped with roasted pistachios and served with kaymak or vanilla crème fraîche, it is a dessert that feels rich, festive and full of texture.
The contrast is what makes this recipe so appealing: crisp pastry, soft custard, aromatic syrup and a cool creamy topping on the side. It is a dessert that looks impressive on the table and brings together Middle Eastern comfort with a subtle Southeast Asian twist.
Why this crinkle pie stands out
Crinkle pie is loved for its dramatic texture. The folded phyllo stays light and airy, creating delicate crisp layers that soak up syrup beautifully without becoming too heavy. In this version, the syrup is made with Bandoeng’22 Pandan Liqueur, which adds a soft fragrant sweetness that pairs naturally with vanilla, butter and pistachio.
That makes this dessert feel both familiar and original. It has the richness and hospitality of a traditional baked pudding, but with a more distinctive flavour signature.
By Francis Kuijk
This recipe was created by Francis Kuijk, the Dutch-Australian TV chef with Dutch-Indonesian roots. She became widely known as a finalist in season 4 of Heel Holland Bakt and has since shared her love of cooking through demonstrations, workshops and cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch. For Bandoeng’22, Francis created a series of desserts that show how pandan liqueur can bring a unique twist to sweet recipes.
Ingredients for Bandoeng’22 Crinkle Pie
Serves 8 to 10
Dish size: 26 x 20 cm oven dish, baking tin or closed flan tin
For the phyllo pastry base
- 400 g phyllo pastry, defrosted
- 150 g unsalted butter, melted, plus extra for greasing
- For the custard
- 2 tbsp sugar
- 2 medium eggs
- 100 ml sunflower oil
- 1/2 tsp baking powder
- 1 tsp vanilla essence
- 115 g Greek yoghurt
For the Bandoeng’22 syrup
- 200 g sugar
- 200 g water
- 120 ml Bandoeng’22 Pandan Liqueur
- For garnish and serving
- 50 g roasted pistachios, chopped
- kaymak or vanilla crème fraîche
How to make Bandoeng’22 Crinkle Pie
- Preheat the oven to 200°C conventional or 185°C fan. Lightly grease your baking dish with melted butter.
- Brush one sheet of phyllo with melted butter, then crinkle and pleat it loosely. Lay it lengthwise in the dish. Repeat with the remaining sheets until the dish is filled. Brush the top with the rest of the butter.
- Bake for 15 to 20 minutes until the pastry is crisp and golden brown.
- Meanwhile, make the custard by whisking together the sugar, eggs, sunflower oil, baking powder, vanilla essence and Greek yoghurt.
- Reduce the oven temperature to 175°C conventional or 150°C fan. Carefully pour the custard over the baked pastry and return to the oven for 15 minutes, until the custard is set.
- Make the syrup by bringing the sugar and water to the boil in a small saucepan. Let it simmer for 5 minutes, then remove from the heat and stir in the Bandoeng’22 Pandan Liqueur.
- Remove the pie from the oven, sprinkle with chopped pistachios and pour the warm syrup over the hot pie.
- Leave the pie to rest for 15 minutes so the syrup can soak into the pastry.
- Serve warm with kaymak or vanilla crème fraîche.
Serving suggestion
Serve this crinkle pie while still slightly warm, so the pastry stays crisp at the edges and the syrup-soaked centre feels rich and comforting. A spoonful of kaymak or vanilla crème fraîche adds coolness and creaminess, balancing the buttery pastry and sweet pandan syrup.
This dessert works beautifully for festive dinners, weekend lunches, shared family meals or coffee moments when you want something a little more special than an ordinary cake.
Baking tip
Keep the folds of the phyllo airy and loose rather than pressing them flat. That open structure helps the pastry bake into delicate crisp layers and gives the custard and syrup more space to settle between the folds. Also, use a dish without a loose bottom, so the syrup stays where it belongs.
A warm dessert with a Bandoeng’22 signature
What makes this dessert so memorable is the balance of texture and aroma. The pie is crisp, buttery and lightly custardy, while the Bandoeng’22 syrup adds a fragrant sweetness with a subtle tropical note. It turns a beautiful traditional-style dessert into something even more layered and distinctive.
This is a lovely example of how Bandoeng’22 Pandan Liqueur can bring elegance and originality to baked desserts, especially those made for sharing.
Discover more Bandoeng’22 desserts
Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan adds fragrance, warmth and character to pies, mousses, cakes and festive after-dinner creations.
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.
