Laz Boregi, the surprising Black Sea dessert, is made by layering cornmeal custard between thin sheets of phyllo dough and baking until golden. Though it looks like a savory pie, this dessert is known for its subtle sweetness and creamy texture.
Whisk together the milk, sugar, cornstarch and egg yolk. Cook over medium heat, stirring constantly, for 12–15 minutes, until thickened.
Press plastic wrap directly onto the surface of the custard and let it cool for 20 minutes.
Arrange half of the phyllo sheets in a baking pan, brushing each with butter. Spread the custard on top, then cover it with the remaining sheets, brushing each with butter.
Cut the pastry into portions and bake in an oven preheated to 180°C / 355°F for 25–30 minutes, until the top is golden brown.
Let the pastry cool until just warm, then cut into portions and serve.
Store in a covered container in the refrigerator for up to 3 days. Because it contains custard, do not leave it at room temperature for an extended period.
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