Crispy Leek and Carrot Phyllo Borek Cake

Golden, flaky, and irresistibly fragrant: this bundt-style borek cake with tender leeks and sweet carrots wins you over from the very first bite. Delicate sheets of phyllo, a juicy vegetable filling, and a velvety yogurt custard create the perfect balance of crunch and softness. The ring-shaped pan gives it a striking presentation, while each slice cuts cleanly and neatly.

Ingredients

• Phyllo pastry sheets — 12
• Leeks — 2 stalks
• Carrots — 300 g (10.6 oz)
• Yellow onion — 1
• Garlic — 2 cloves
• Vegetable oil — 2 tbsp (for cooking the filling)
• Salt — 1/2 tsp
• Ground black pepper — 1/4 tsp
• Sweet paprika — 1 tsp
• Fresh dill, chopped — 2 tbsp
• Sesame seeds — 1 tbsp (for the pan/topping)
• Plain yogurt — 200 ml (3/4 cup + 1 tbsp)
• Eggs — 2
• Unsalted butter — 60 g (2.1 oz) (10 g for the pan, 50 g for the custard)
• Milk — 50 ml (3 tbsp + 1 tsp)

Step-by-Step Recipe

1. Preheat the oven to 180°C (356°F). Grease a bundt pan or ring mold, 22–24 cm (9–9.5 in), with 10 g of the butter and lightly dust it with sesame seeds so the crust bakes up golden and fragrant.
2. Prepare the vegetables: slice the white and light green parts of the leeks into thin half-moons; grate the carrots on the coarse side of a box grater; finely chop the onion; mince the garlic.
3. Heat a skillet with 2 tbsp of vegetable oil. Sauté the onion for 2–3 minutes until softened, then add the carrots and cook for another 4–5 minutes. Stir in the leeks, paprika, salt, and pepper; cook for 3–4 minutes until the leeks are tender. Remove from the heat, stir in the garlic and dill, and let the filling cool to warm.
4. Make the custard: melt the remaining 50 g (1.8 oz) butter. In a bowl, whisk together the yogurt, milk, eggs, and melted butter until smooth and well combined.
5. Assemble the rolls: lay out one sheet of phyllo and brush it lightly with the custard. Along the long edge, spread a strip of filling, about 3–4 tbsp, then roll up tightly into a neat log.
6. Place the log into the groove of the pan, continuing around the mold. Repeat with the remaining phyllo sheets and filling, forming a spiral.
7. Brush the top of the borek with the remaining custard. Let it stand for 5 minutes so the layers can soak up the mixture.
8. Bake for 35–40 minutes at 180°C (356°F), until deeply golden and crisp.
9. Let the cake rest for 10 minutes, then carefully unmold it. If you like, finish with a little extra sesame and chopped herbs.
10. Serve warm or fully cooled — borek slices most cleanly when it has had time to set.

Nutrition per Serving

Tips and Variations

• No phyllo? Use thin lavash instead: roll it up the same way and brush with the custard. The crust will be a little less layered, but still pleasantly crisp.
• Vegan version: use plant-based yogurt, replace the butter with olive oil (50 ml / 3 tbsp + 1 tsp), omit the eggs, and add 1 tbsp cornstarch plus 50 ml (3 tbsp + 1 tsp) sparkling water to the custard.
• Cheesy version: add 120–150 g (4.2–5.3 oz) crumbled feta or brined cheese to the filling for a richer, more substantial pie.
• Spice it to taste: try smoked paprika, thyme, cumin, or a pinch of chili flakes for a little heat.
• No bundt pan? Shape the rolls into a long spiral on a baking sheet and bake until golden. The baking time stays the same.
• Make ahead: assemble the pie and chill it in the refrigerator for up to 12 hours. Bake just before serving.

Frequently Asked Questions

• Can I replace phyllo with lavash?
  Yes. Use thin lavash, brush it with the custard, and roll it up. It won’t have quite the same shattery layers, but the pie will still bake up crisp.
• What can I use instead of yogurt and eggs for the vegan version?
  Use unsweetened plant-based yogurt, add 1 tbsp cornstarch and 50 ml (3 tbsp + 1 tsp) sparkling water, and leave out the eggs. Brush the layers with a mixture of yogurt and oil.
• Can borek be frozen?
  Yes. Freeze the assembled, unbaked pie for 2–3 months. Bake from frozen, adding 10–15 minutes to the baking time.
• What if I don’t have a bundt pan?
  Bake it as a spiral on a round baking sheet, or make several short roll-ups and arrange them in a muffin tin.
• How do I keep the crust crisp?
  Bake on the middle rack and let the pie rest for 10 minutes after baking. Store it in a container without a tight lid, or reheat in the oven or air fryer.