Sweet Custard Börek

Method

Crispy layers of phyllo pastry that shatter with every bite, revealing a thick, smooth custard heart. Brown butter provides an amber hue and a warm biscuit aroma.

1. 1

   Split the vanilla bean, scrape the seeds and put everything in a saucepan with the whole milk. Bring to a simmer, then remove from heat.

2. 2

   In a mixing bowl, whisk the eggs with the white sugar until pale. Whisk in the cornstarch until the mixture is smooth.

3. 3

   Pour the hot milk over the egg-sugar mixture while whisking. Return to the saucepan and cook over medium heat, stirring constantly. The cream should thicken until it coats the spoon. Remove from heat and stir in the orange blossom water. Let cool slightly.

4. 4

   Melt the butter. Butter a rectangular mold. Layer half of the phyllo dough sheets one by one, brushing each layer with melted butter.

5. 5

   Spread the cream evenly over the dough. Cover with the remaining phyllo sheets, always buttered individually. Score the top with a knife to mark the portions.

6. 6

   Bake at 180°C. The börek is ready when the top is golden brown and the pastry is crispy to the touch. Sprinkle with crushed roasted pistachios upon removal.