Oreo Croissant Cake: A Decadent, Layered Delight

Indulge in the ultimate dessert experience with our Oreo Croissant Cake! This decadent treat features layers of crispy phyllo dough, rich butter, and crushed Oreos, all drenched in a luscious Oreo syrup and topped with even more crushed Oreos. The combination of flaky pastry and creamy chocolate cookie goodness makes this cake a showstopper at any gathering. Let’s get started on this irresistible creation!

Ingredients

For the Cake:

• 1 package (16 ounces) phyllo dough, thawed
• 1 cup unsalted butter, melted
• 2 cups crushed Oreos (about 20-24 cookies)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Oreo Syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/2 cup crushed Oreos
• 1 teaspoon vanilla extract

For Topping:

• 1/2 cup crushed Oreos (for garnish)
• Powdered sugar (optional, for dusting)

Directions

1. Prepare the Phyllo Layers:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
   • Lay out one sheet of phyllo dough in the baking dish and brush it generously with melted butter. Sprinkle a thin layer of crushed Oreos over the phyllo.
   • Repeat this process, layering phyllo dough, butter, and crushed Oreos, until you’ve used about half of the phyllo sheets. Press down gently to compact the layers.
2. Sweeten the Layers:
   • In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Sprinkle this mixture over the layered phyllo dough and Oreos.
3. Continue Layering:
   • Continue layering the remaining phyllo sheets with butter and crushed Oreos until all the phyllo is used up. End with a top layer of phyllo, brushed with butter.
4. Bake the Cake:
   • Using a sharp knife, score the top layers into squares or diamonds, cutting through to the bottom. This will make slicing easier after baking.
   • Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
5. Prepare the Oreo Syrup:
   • While the cake is baking, make the Oreo syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved.
   • Stir in the crushed Oreos and vanilla extract. Reduce the heat and simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly.
6. Assemble the Cake:
   • Once the cake is baked, remove it from the oven and immediately pour the Oreo syrup evenly over the entire cake, allowing it to soak into the layers.
   • Sprinkle the top with additional crushed Oreos and let the cake cool to room temperature.
7. Serve:
   • Dust the top with powdered sugar if desired, slice, and serve. Enjoy the rich, layered goodness of this Oreo Croissant Cake!

How to Prepare

The key to this dessert is the layering of buttery phyllo and crushed Oreos, which creates a delightful contrast between crispiness and creaminess. The Oreo syrup soaks into the phyllo layers, making each bite rich and flavorful. This cake is best served fresh but can be stored for a day or two in an airtight container.

Preparation Time

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour 10 minutes

Servings

This recipe serves 8-10 people.

FAQs

• Can I use a different type of cookie? Yes, feel free to experiment with other sandwich cookies or chocolate chip cookies for a different flavor profile.
• How do I store leftovers? Store the cake in an airtight container at room temperature for up to 2 days. It’s best enjoyed fresh to retain the crispness of the phyllo.
• Can I add a cream filling? Absolutely! A layer of cream cheese or whipped cream between the phyllo layers would add extra richness.
• What can I serve with this cake? It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
• Can I make this cake ahead of time? Yes, you can assemble the layers and bake the cake ahead of time. Add the syrup and topping just before serving for the best texture.