Buttery layers of yufka filled with vanilla custard and soaked in cold syrup: the famous sweet börek of Turkey's Black Sea coast. Served in squares with tea or at holiday tables.
Ingredients
Instructions
- 1
For the syrup, bring 300 g sugar and the water to a boil, simmer over medium heat for 10 minutes and let it cool completely.
- 2
For the custard, whisk the milk, flour, cornstarch, eggs and 150 g sugar together in a saucepan until smooth.
- 3
Cook over medium heat, stirring constantly, for 12-15 minutes until thick and bubbling; remove from the heat, stir in the vanilla and let it cool to warm with cling film pressed on the surface.
- 4
Preheat the oven to 180 °C. Butter a 30x40 cm baking tray; trim the yufka to fit and layer half of it in the tray, brushing every layer with melted butter.
- 5
Spread the warm custard evenly over the pastry, cover with the remaining yufka, again brushing each layer with butter, and brush the top layer generously.
- 6
Cut into squares with a knife and bake at 180 °C for 40-45 minutes, until golden on top.
- 7
Ladle the cold syrup slowly over the hot börek as soon as it comes out of the oven.
- 8
Leave for at least 2 hours to absorb the syrup, then serve at room temperature or chilled.
Nutrition
Per serving
| Calories | 393 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 63 g |
| Fat | 13 g |
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