For the dough
- 1 teaspoon of water
- 1 cup of thick buttermilk or watery homemade yogurt
- 1 teacup of oil
- 2 eggs
- 1 teaspoon of salt
- Half a pack of baking powder
- up to 4 cups of flour
For the cream
- 5 glasses of milk
- 2 egg yolks
- 4 tablespoons of flour
- 1 tablespoon of heaping starch
- 1 glass of sugar
- zest of half a lemon
- 150 g butter, 1 tea glass of oil
To open the dough
- 1.5 cups of sugar
- 1.5 cups of water
- 1 teaspoon lemon water
Prepare a dark sherbet with sherbet ingredients and let it cool. When the syrup cools down, it should have the consistency of liquid honey.
Prepare a soft dough with the dough ingredients. Divide into 18 meringues and roll them. Cover it with a foil or bag and let it rest.
While the dough is resting, prepare the pudding. Put sugar and 4 glasses of milk in a saucepan and let it boil. On the other side, whisk the remaining 1 glass of milk, 2 egg yolks, lemon zest, flour and starch. Warm the mixture by pouring little by little from the boiling milk and transfer it into the boiling milk and mix quickly. Remove the solidified pudding from the stove and let it cool. Stir occasionally for easy cooling. But never beat with a mixer. The fluidity of the cream, which is whipped with a mixer for a long time, increases.
Open the meringues one by one with starch. If you can’t open them one by one, put 3-4 meringues on top of each other and open them by sprinkling starch between them.
Open the first phyllo and place it so that it protrudes out of the tray. Divide the other phyllo into 5-6 pieces with a knife and set them according to the tray. It’s not obvious when sliced. While placing on the tray, drizzle the melted butter little by little over the phyllo dough.
After opening half of the meringues, pour the warm pudding and spread it. Custard is not hot! Cover the protruding part of the first phyllo that hangs out of the tray onto the pudding.
Open the remaining dough one by one and place them on the pudding.
Cut into large slices with a sharp sharp knife. Drizzle the remaining oil on it and put the dessert in the preheated 170 degree oven. If it is fried slowly, it will be more crispy and will rise more.
When the initial temperature of the Laz pastry passes, pour the syrup on it. One tablespoon of syrup is enough for each slice. The dessert, which has been rested for 1 hour, is ready to be served. You can sprinkle walnuts on it and serve. Enjoy your meal.