Burek is the best pastry in the world! It’s made of pastries filled with ground meat, cheese or spinach and it’s found in the cuisines of all Balkan countries that used to be part of the Ottoman Empire. Previously, I showed you how to make burek with ground meat. Now I’ll show you how to make burek with white cheese. Choose which recipe is better for you.
- 1 pkg dry yeast
- 1/4 c lukewarm water
- 1/4 tsp sugar
- 3 1/3 c all purpose flour
- 1/2 tsp salt
- 3/4 c lukewarm water
- 1/2 melted butter
- 9 eggs (slightly beaten)
- 1/2 lb crumbled feta cheese
- 3 tbs melted butter
- Butter a large round pan (15-16 in) and set aside.
- Prepare yeast with 1/4 c lukewarm water and 1/4 tsp sugar. Set aside.
- Sift flour and salt into a large bowl, leaving a hole in the middle. Add prepared yeast mixture in the hole. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour.
- Melt 1/2 lb butter in a saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on the lightly floured table to just a little bit larger than the bottom of your pan. Place in pan and brush top with melted butter. Mix filling and spread evenly to the edge of the pan.
- Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over the filling, circling it to look like a pinwheel. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set Burek over a pan full of hot water for about 20 min. Bake in a preheated oven of 300 deg. for about 45 min or until nicely browned.
Enjoy the best pastry in the world!