Sweet Custard Börek

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 503
• Protein: 10 g
• Carbs: 45 g
• Fat: 32 g

Ingredients

• 0.7 piece Phyllo dough ( pack of sheets )
• 100 g Minimum butter sweet ( melted )
• 500 ml Whole milk
• 100 g White sugar
• 2 piece Egg
• 40 g Corn starch
• 0.7 piece Vanilla bean ( split and scraped )
• 33.3 g Roasted salted pistachio optional ( crushed )
• 1.3 tbsp Orange blossom water

Instructions

1. Infusing the milk

   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. Preparing the mixture

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

3. Cooking the cream

   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. Assembling the base

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

5. Filling and finishing

   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. Baking

   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.

Chef's tips

• Do not skip buttering between each sheet, it is what creates the crispy layers.
• Let the custard cool slightly before spreading to avoid soaking the pastry immediately.

Storage

Keeps for 2 days in the fridge. Reheat for 5 minutes in a hot oven to restore its crispiness.