Laz Böreği

 

For the Dough:

 

5 cups wheat flour

1 cup cornstarch

1 small glass of milk

1 egg

1 small glass of vegetable oil

1 teaspoon salt

Enough lukewarm water

For the Custard:

 

½ small glass of fine corn flour

½ small glass of wheat flour

250 g butter

5 cups milk

1.5 cups granulated sugar

3 eggs

Enough black pepper

For the Syrup:

 

1 cup granulated sugar

2 cups water

How to Make Laz Böreği

 

In a deep bowl, wheat flour, one egg, one small glass of vegetable oil, one small glass of milk, and one teaspoon of salt are kneaded with enough lukewarm water until it reaches an earlobe consistency. Cover with a clean cloth and let it rest. In a large saucepan, five cups of milk, three eggs, half a small glass of wheat flour, half a small glass of fine corn flour, and one cup of granulated sugar are whisked well and placed on the stove. The mixture is cooked, stirring constantly, until it reaches a custard-like consistency, then the heat is reduced. It is left to rest until it is poured into the baking tray.

 

The rested dough is divided into sixteen portions. Each portion is rolled out thinly with starch to the thickness of baklava pastry and left to rest on a clean cloth. A large baking tray is greased with butter. Eight sheets of pastry are placed in the prepared tray, each layer greased separately, and stacked on top of each other. It is baked in a preheated oven until golden brown. Then, the entire custard, which has been kept on low heat, is poured over the browned pastry. At this stage, black pepper and a handful of powdered sugar are sprinkled on top of the custard.

 

Next, the remaining eight sheets of pastry are placed on top of the custard, each layer greased. The pastry hanging over the edge of the tray is pressed down firmly with a rolling pin and trimmed. Then, it is baked in a preheated oven until golden brown.

 

While the pastry is baking, the syrup is prepared by boiling two cups of water and one cup of powdered sugar. Pour the custard over the pastry while it's still hot from the oven, then cut it into squares. Serve after it cools.

 

Note:

 

To check the consistency of the custard, take a small amount of the mixture from the pot and put it in a small pan. Stir constantly over heat to check the consistency. If the custard is too thick, add milk; if it's too runny, add some wheat flour.