Preheat the oven to 350 F / 180 C
Grease a baking pan with melted butter (2 tbsp) or line with parchment paper
Unfold the defrosted phyllo dough. Take two sheets of phyllo dough and hold them together horizontally at both ends and let the sheets hang. Gently take your fingers from both hands and begin to fold the phyllo sheet from the top down like an accordion, to form a scrunched-up piece of phyllo dough. Place it against the side of the baking pan. Make sure the pleats are facing upward. Repeat with the remaining phyllo dough, and fill out the baking pan.
Put the phyllo baking pan in the oven for 10 minutes
Meanwhile, put 2 sticks of butter in a microwave-safe bowl and heat on high for 90 seconds, until melted.
Make the simple syrup: In a medium sauce pan, heat 1 cup sugar and 1 cup water and 1 teaspoon of lemon juice, over medium heat. Stir from time to time. Reduce the syrup to slightly thickened, like the consistency of maple syrup, around 8 to 12 minutes. Set aside.
After 10 minutes, take the baking pan out of the oven and drizzle the melted butter over the phyllo pastry. Use a pastry brush to spread evenly.
Return the baking pan in the oven and bake for another 10 minutes.
Meanwhile, prepare the custard batter. In a medium bowl, whisk the eggs until well combined, add the sugar, vanilla extract, mix well till smooth. Gradually add the whole milk, whisking to blend each time.
After 10 minutes, take the baking pan out of the oven and pour the custard batter over the phyllo dough. Return the baking pan in the oven and bake for 30 to 40 minutes (check after 30 minutes) - Remove when the phyllo is golden crispy and the custard has set.
Drizzle the simple syrup over the Crinkle Cake. Sprinkle with the chopped pistachios
Cut into squares or service size, serve warm or at room temperature, with sliced strawberries or mixed berries