Laz Böreği - Turkish Sweet Custard Pastry
Laz Böreği
This creamy, sweet pastry features silky vanilla custard sandwiched between delicate phyllo layers. The golden top contrasts beautifully with the pale custard filling beneath. It's an irresistible dessert that showcases the perfect balance of crispy and creamy textures.
Ingredients
Instructions
-
Prepare custard base
Whisk together 2 eggs, cornstarch, and 100g sugar in a medium bowl until completely smooth. Heat milk over medium heat for 3-4 minutes until small bubbles form around edges. Gradually pour hot milk into egg mixture while whisking constantly to prevent curdling. Do not add milk too quickly or eggs will scramble.
-
Cook the custard
Return mixture to saucepan and cook over low heat for 8-10 minutes, whisking continuously. The custard should thicken enough to coat the back of a spoon and have no lumps. Add vanilla extract and stir for 30 seconds. Do not let it boil vigorously or it will become grainy.
-
Prepare baking dish
Melt butter completely over low heat for 2-3 minutes until liquid but not brown. Brush a 25cm square baking dish with melted butter. Preheat oven to 180°C for 15 minutes. Keep phyllo sheets covered with damp cloth to prevent drying. Do not let butter burn as it will taste bitter.
-
Layer bottom phyllo
Place 5 phyllo sheets in the baking dish one at a time, brushing each layer with melted butter for 1-2 minutes per sheet. Press gently into corners and allow slight overhang. The sheets should be evenly buttered and slightly crispy looking. Do not stretch or tear the delicate pastry.
-
Add custard filling
Pour cooled custard evenly over the bottom phyllo layers using a spatula for 2-3 minutes. Spread to reach all corners without breaking the pastry underneath. The custard should be thick enough to stay in place. Do not pour hot custard as it will make the pastry soggy.
-
Top with phyllo
Layer remaining 5 phyllo sheets on top, brushing each with butter for 1-2 minutes per sheet. Tuck edges down around the filling to seal completely. Beat the remaining egg and brush over the top layer until golden and glossy. Do not leave any dry spots or they will burn.
-
Bake until golden
Bake for 35-40 minutes over medium heat until the top is deep golden brown and crispy. The pastry should sound hollow when tapped gently. Cool for 15 minutes before cutting into squares. Do not cut while hot or the custard will leak out.
Tips
Cooking Tips
Keep phyllo sheets under a damp towel while working to prevent them from drying out and cracking. Work quickly but gently when handling the delicate pastry.
Alternatives
Replace vanilla extract with lemon zest for a citrusy flavor, or add 2 tablespoons of semolina to the custard for extra thickness and traditional texture.
Serving & Storage
Serve at room temperature or slightly warm, dusted with powdered sugar. Store covered in refrigerator for up to 3 days and bring to room temperature before serving for best texture.
Leave a Comment