1-First Step: Get the pan and oven ready Start by preheating your oven to 350 degrees Fahrenheit. Butter a 9×13-inch baking pan well so the pastry does not stick. This first step matters because the cake begins baking as soon as it is assembled, and you want a hot oven ready to go. Next, unroll the thawed phyllo pastry. If the sheets are a little larger than your pan, trim them so they fit more easily. Keep the stack covered with a clean towel while you work. Phyllo dries fast, so a little cover goes a long way.

2-Second Step: Build the crinkled phyllo layers Take two sheets of phyllo and fold them accordion-style, then place them into the buttered pan. Repeat this process with the remaining phyllo until the pan is full. The loose folds create the crinkled look that gives the cake its name. Do not worry if the folds are not perfect. That rough, ruffled shape is what helps the pastry bake up with a mix of crispy edges and soft pockets inside. If a sheet tears, just adjust it and keep going.

3-Third Step: Start the first bake Place the pan in the oven and bake the phyllo for 10 minutes. This first bake gives the pastry a head start so it can dry out a bit and begin turning golden. Then take it out and drizzle the melted butter over the top. After the butter is added, return the pan to the oven and bake for another 10 minutes. This second bake helps the layers turn richer, deeper, and more crisp. Do not skimp on the butter here, since it carries a lot of the flavor.

4-Fourth Step: Mix the custard While the pastry bakes, mix the custard ingredients in a bowl. Whisk together the milk, heavy whipping cream, sugar, eggs, and vanilla until smooth. The mixture should look silky and well blended, with no streaks of egg showing. If you want a richer cake, keep the cream in the custard. If you prefer something a little lighter, you can use milk only, though the finished texture will be less rich. That said, the cream really does make this dessert extra special.

5-Fifth Step: Pour and bake until set Take the hot pan out of the oven and slowly pour the custard over the baked phyllo. Try to spread it as evenly as you can so the custard moves between the folds. Return the pan to the oven and bake for 30 to 40 minutes, or until the top is golden and crispy. The cake should look puffed, deeply golden, and set in the center when done. If the top is browning too fast, you can loosely tent it with foil for part of the bake, but usually 350 degrees Fahrenheit works well.

6-Final Step: Add maple syrup and nuts, then cool Once the cake comes out of the oven, brush it with maple syrup while it is still hot. Use 1/4 to 1/3 cup, depending on how sweet and glossy you want the finish. Then scatter the chopped pecans or walnuts over the top. Let the cake cool before slicing and serving. Cooling helps the custard settle and makes cleaner slices. This dessert is lovely warm, but it also holds together better after a short rest.