Laz Boregi

Ingredients

• 14 sheets of baklava pastry
• 1.5 cups melted butter
• for the filling: 4 cups milk 2 tablespoons ground rice 2 tablespoons cornstarch 5 tablespoons sugar 1 cup coarsely chopped roasted hazelnuts 4 egg yolks
• for the syrup: 3 cups sugar 1 tablespoon lemon juice

Directions

Serves 8
First prepared the filling by mixing the milk, ground rice, cornstarch and 5 tablespoons of sugar in a saucepan. Place over a medium heat and stir until the mixture comes to the boil and thickens. Remove from the heat and add the hazelnuts and beaten egg yolks. In another saucepan prepare the syrup by bringing 3 cups of sugar and 3 cups of water to the boil and simmering for a few minutes. Add the lemon juice and set aside to cool. Brush seven of the paper thin baklava sheets with melted butter and place one on top of the other in a large circular baking tray. Spread the custard filling evenly over the top and cover with a further seven baklava sheets brushed with butter. Cut into triangular portions and brush with the remainder of the butter. Cover with a sheet of aluminium foil and bake in a preheated oven at 200 Centigrade for 40 minutes. Pour the cold syrup over the top and serve.