• Preheat oven to 350°F.

Syrup

• Add the sugar and water to a saucepan.
• Place over medium heat and bring to a boil, then reduce heat as needed to prevent it from boiling over.
• Stir occasionally until the mixture reaches a syrupy consistency, about 12-15 minutes. Do not let caramelize.

Prepare the Crinkle

• Meanwhile, prepare a long baking pan, dish, or disposable aluminum tray. I used one that is 13 ½ x 8 ¾ inches.
• Working with two sheets at a time, lift the phyllo dough and crinkle or fold it accordion-style.
• Tuck the crinkled sheets of dough into the pan. Repeat until all the dough is used, lining the sheets up as you go. Sprinkle nuts over the dough before crinkling, if desired, to add texture.
• Place the pan in the oven for 10 minutes or until the dough is slightly toasted. This will prevent the cake from becoming soggy.

Custard

• Whisk the sugar, milk, eggs, and vanilla together until well combined. Set aside to give the sugar time to dissolve.
• Pour the melted butter over the toasted phyllo dough. Return to the oven and bake for another 10 minutes.
• Remove from the oven and pour the custard mixture over the top.
• Transfer to the oven and bake for 30-40 minutes, or until the custard is absorbed and the crinkle cake is golden brown on top.

Serve

• Remove it from the oven and pour the syrup over the crinkle cake.
• Slice and serve warm.