Laz Böreği With Phyllo Dough
Laz Böreği, offering a flavor that contradicts its name, is one of the most special desserts of the Black Sea cuisine. Although it is called “börek”, it is actually a syrupy dessert. It contains a soft milk pudding and is sweetened either with syrup poured over it or sometimes with powdered sugar sprinkled on top.
History of Laz Böreği
Laz böreği is a traditional dessert widely made in the Black Sea region, especially in areas such as Rize and Artvin. This dessert, which was also present in Ottoman cuisine, has come to be made in various versions in different regions over time. Although it resembles baklava at first glance, the fact that it contains sweet milk pudding as a filling is what makes it unique.
Characteristics of Laz Böreği
Layered pastry: Traditionally, it is made with homemade pastry sheets as in the original recipe, but for a practical solution, ready-made baklava phyllo can be preferred as in this recipe.
Milk pudding filling: Unlike classic pudding, Laz Böreği’s pudding contains a pinch of black pepper, which gives the dessert a unique aroma.
Being syrupy: The dessert is baked in the oven and then combined with a sufficient amount of cold syrup once slightly cooled. Since the syrup is prepared only in a quantity to soak the phyllo sheets, a not-too-heavy yet satisfying flavor is achieved.
Crispy texture: The syrup-soaked pastry becomes both crispy and melts in the mouth. For this texture, Laz Böreği is baked slowly at a low temperature.
Tips for Making Laz Böreği
The pudding must be completely cooled: If hot pudding is added to the phyllo sheets, they may become soggy and the desired texture cannot be achieved.
The butter must be clarified: Skimming off the foam and the sediment at the bottom and using only the clear part of the butter prevents residue from burning on the pastry. This results in a more even color.
The syrup must be cold: You should wait for the initial heat of the baked Laz Böreği to dissipate, and the syrup must be completely cooled. This way, the phyllo sheets absorb the syrup without becoming too soft, resulting in a crispy texture.
Resting is important: After absorbing the syrup, the dessert should rest in the refrigerator for at least 2–3 hours for the flavors to settle.
Serving suggestion: You can achieve a more colorful presentation by sprinkling finely ground pistachios or walnuts on top of the slices.
If you haven’t tried Laz Böreği before, once you do, you’ll surely want to make it often for your guests and loved ones!
Enjoy...
Laz Böreği With Phyllo Dough with Video
Ingredients
500 g ready-made baklava phyllo sheets.
For the pudding:
- 750 ml milk,
- 2 egg yolks,
- 3 tablespoons flour,
- 3 tablespoons starch,
- 3/4 cup sugar,
- 4 tablespoons cream,
- A pinch of black pepper.
For the syrup:
- 2 cups sugar,
- 2 cups water,
- A small slice of lemon.
For between the phyllo sheets:
- 1/2 cup vegetable oil,
- 3 tablespoons butter.
Preparation
- Put the water, sugar, and lemon in a saucepan for the syrup,
- Boil over high heat until the sugar dissolves,
- After the sugar dissolves, reduce the heat and boil for 15 minutes,
- Remove from heat, take out the lemon slice and let it cool aside,
- For the pudding, put the milk, sugar, egg yolks, flour, and starch in a saucepan and whisk, then blend it,
- Cook over medium heat, stirring constantly until it thickens,
- Remove from heat, add cream and black pepper, and stir,
- Wait until it cools completely, stirring frequently to prevent a skin from forming.
- Melt the butter and skim off the foam with a spoon,
- Pour the clarified part into another bowl, avoiding the sediment,
- Add the vegetable oil and mix,
- Cut all the phyllo sheets in half,
- Layer half of the pieces in a suitable baking dish, brushing each with the oil mixture,
- Spread the pudding on top,
- Layer the remaining phyllo in the same way, brushing each with oil,
- Bake in a preheated oven at 170°C until the top is golden,
- Remove from the oven and wait a few minutes for the initial heat to dissipate, then pour the cooled syrup over it,
- After it absorbs the syrup, refrigerate until completely cooled,
- Serve by sprinkling ground pistachios on top.
Enjoy...