Menu: Creme Crumbles

Do you ever get experimental in the kitchen? I remember putting together some wild combinations when I was a kid trying to emulate all the great chefs my mom watched. And when I say wild combinations I mean gross ones. But all that practice seems to have paid off. I put this simple dessert together in no time and it hit the spot.

Creme Crumbles

Prep: 15 minutes ♦ Bake: 15 minutes ♦ Difficulty: Easy as pie ♦ 4 Servings

Gather: 1/2 package of phyllo dough thawed up to one day in advance. 1/2 stick melted butter. 1/4 cup brown sugar. 1 cup heavy whipping cream. 1/4 cup powdered sugar. 1 tsp pure vanilla extract. 1/4 cup bulk chocolate, toffee or some other small candy.

Roll out your phyllo dough and brush each layer with butter and a light sprinkling of brown sugar. The brown sugar candies to make an extra crisp crunch. Pop in the oven for 15-20 minutes according to the instructions on the package. My box said to set the oven at 350, but it may vary depending on your dough’s thickness.

As your dough bakes, pour your heavy cream, powdered sugar and vanilla extract into your mixing bowl with the whisk attachment and set the KitchenAid to 2 or 3. This totally can be done by hand, but it’s gonna take some muscle. It takes a few minutes for the magic to happen, but I encourage you to keep an eye on it instead of walking away like I did and finding your cream lumped into a thick blob. That’s how you know it’s still cream. When you do it right, it’s creme. If that does happen, though, it can be revived with coconut milk. Crumble your chocolates and toffee. When your phyllo comes out of the oven, cut into quarters and then stack. Just layer phyllo-cream-crumbles-phyllo etc.

Boom. Done. Delicious.


There you have it. Another bit of yum from my fork to yours.

Have a wonderful day!



Author: Brianna Wray

I'm an artist in Seattle just living the dream.

3 thoughts on “Menu: Creme Crumbles”


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