Step 1

Preheat your oven to 350°F and unwrap your thawed phyllo dough. Grab two sheets of phyllo dough and hold them together so they line up from corner to corner. Starting on one of the short ends, fold the dough together into an accordion fold. Place the accordion-folded phyllo on one of the short sides of a 13x9-inch baking pan. Repeat until all the phyllo dough is used and the pan is full.

Step 2

Pop the baking pan in the oven and bake the phyllo dough for 10 minutes. Remove the phyllo from the oven and sprinkle the chopped walnuts within the folds of the phyllo dough. Then, evenly drizzle the melted butter all over the top. Bake the phyllo dough for an additional 10 minutes.

Step 3

Meanwhile, in a medium bowl, whisk together the whole milk, eggs, sugar and extracts until they’re combined. Evenly pour the custard mixture all over the phyllo. Return the baking pan to the oven and bake until the phyllo is browned and crisp, 35 to 40 minutes.

Step 4

In a microwave-safe bowl, combine the water, sugar and lemon juice. Microwave until the mixture just begins to boil, three to four minutes. Stir the mixture to dissolve the sugar. Drizzle the simple syrup evenly over the warm cake. Let the phyllo crinkle cake cool at room temperature before serving. Store leftovers in the refrigerator.