Laz Boregi Turkish Pastry
Ingredients
- 16 sheets phyllo dough
- 150 grams butter
- 1/2 cup vegetable oil
Syrup
- 2 cups sugar
- 2 cups water
Cream
- 1 liter milk
- 4 tablespoons sugar
- 2 heaping tablespoons flour
- 2 heaping tablespoons starch
- 1 egg yolk
- 1 tablespoon butter
- 1 packet vanilla
- 1/2 teaspoon black pepper
- a pinch of salt
Preparation
First, for the syrup, put water and sugar in a pot, boil for 12 minutes, remove from heat, and let it cool.
For the cream, put all ingredients except butter and vanilla in a pot and mix.
Turn on the heat and stir continuously until the cream boils.
When the cream boils, remove from heat, add butter and vanilla, and mix.
Cover the cream with stretch film and let it cool.
Cut the phyllo dough in half to fit the baking dish, resulting in 32 sheets.
Melt the butter and mix with the vegetable oil.
Grease the bottom of a rectangular baking dish.
Layer all 16 sheets of dough in the dish, brushing each with the oil mixture.
Place the cooled cream in the center and spread it evenly.
Layer the remaining 16 sheets, brushing each with the oil mixture.
Brush the top with the remaining oil and cut the pastry into squares.
Bake in a preheated oven at 190 degrees Celsius until golden brown.
Once the pastry has cooled slightly, pour over the cooled syrup.
Let it rest for about 1 hour and then serve.
