A Black Sea favorite, Laz boregi hides custard between thin pastry sheets and finishes with powdered sugar.
30 min prep 58 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the milk, flour, sugar and eggs for 8 minutes, until they reach custard consistency.
Let the custard cool for 20 minutes so it does not soften the yufka sheets.
Layer the yufka sheets in the tray, brushing each with butter.
Spread the custard in the middle layer and cover with the top yufka sheets.
Bake in a 190°C oven for 30 minutes.
Rest the dessert for 15 minutes and serve with powdered sugar.
💡 Tip: Letting the custard cool before adding it to the yufka keeps the layers from turning doughy.
🍽️ Serving suggestion: Slice and serve with powdered sugar sprinkled over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~316
kcal calories
7
g protein
33
g carbs
17
g fat
22g
Sugar
0.5g
Fiber
230.9mg
Sodium
6.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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