Homemade Burek, Borek Filled Flaky Pastry Recipe Collection
Burek, also known as boreg, borek, bourekas and other names, is a collection of baked filled pastries made with thin phyllo or yufka flaky dough. The most popular fillings include meat, fish, cheese, potatoes, leafy greens (usually spinach) and other vegetables and fruit, fresh herbs and spices. Burek is popular the Balkan countries, Eastern and Central European countries and Central Asia. Burek may be made as a large pastry baked in a large pan and cut into portions. Or it can be made as individual serving size pastries. Burek is often sprinkled with nigella seeds. Herbs and spices can also be added to the fillings.
Burek can be eaten for breakfast, lunch or dinner, and as a party food or snack. It is rich in calories and fat and so is not particularly healthy and should be consumed in small portions. The filling can be rich in fiber and will fill you up between meals. Using store-bought filo sheets saves time.
Simply Burek Recipe with Minced Meat and Potato Filling
Ingredients
For the Pastry
- 2 teaspoons salt
- 40 g (1 1/2 oz butter)
- 300 ml (10 fl oz) warm water
- 600 g (21 oz) plain flour, plus extra for dusting
- 70 ml (2 fl oz) vegetable oil, plus extra for brushing
For the Filling
- Salt to taste
- 200 g (7 oz) beef mince
- 2 large potatoes, grated
- 1 large brown onion, chopped
- 200 g (7 oz) veal or lamb mince
- Freshly ground black pepper to taste
For serving (optional)
- Kajmak
- Ajvar
- Buttermilk
Method
For the pastry, combine 2/3 of the flour with the salt in a mixing bowl. Add the lukewarm water and oil and mix with a wooden spoon or your hands until the dough is sticky. Then, add the remaining flour mix to form a ball. Transfer the dough onto a floured surface and knead for about 4-6 minutes until the dough is smooth and sticky. Divide and shape the dough into 2 balls. Coat each with a little oil, return to the bowl, cover with a tea towel and set aside for 30-60 minutes.
Meanwhile preheat your oven to 220 degrees C (430 degrees F). Make the filling by combining the minced meat with the grated onion and potato. Mix well and season with salt.
Line your table with a clean cotton tablecloth to prepare for stretching out the dough. Using a rolling pin, roll out each of the two dough balls to form a large circle. Let it rest for 15-20 minutes. Then, use your fingers to gently pull and stretch the dough into a thin rectangular shape.
Then, sprinkle a little vegetable oil across the pastry sheet. Add half the meat mixture, to each sheet, spreading it out. Leave a 4 cm (1.5 inch) border around the edge to allow the pastry to be rolled out evenly. Sprinkle the filling with salt, chopped herbs and black pepper.
Then, roll each sheet length-side away from you to form a long thin log. Lightly grease a large round or rectangular baking pan. Tightly coil the filled pastry logs around the pan to form a large snail shape. Drizzle the pastry with a little oil on top. Bake in the preheated oven for 20-35 minutes or until the pastry is crisp and golden on top. Brush melted butter and black pepper over the pastry and return to the oven for an extra 5 minutes to brown and crisp the pastry. Remove the cooked burek from the oven and serve warm to hot with kajmak, ajvar and a glass of buttermilk.
Easy Croatian Style Burek Recipe
Ingredients
For the Burek Dough
- Vegetable oil
- 1 teaspoon of salt
- 1.5 cups lukewarm water
- 3.5 cups all-purpose flour
For the Meat And Potato Filling
- 1/2 tablespoon salt
- 1 medium onion, diced
- 2 grated garlic cloves
- 1 tablespoon of olive oil
- 1/2 tablespoon smoked paprika
- 300 g (10 oz) lean beef mince
- 1 potato, boiled cut into small cubes
- 1/2 teaspoon chopped rosemary, fresh is best
Method
Make the Burek dough by combining the flour and salt in a large mixing bowl.
Add the water a little at a time, mixing after each addition until a soft dough is formed. Transfer the dough to your work bench
and knead for around 5-7 minutes, or until it becomes springy. Divide the dough into four pieces and press down to flatten.
Add a teaspoon of vegetable oil to a deep bowl large enough to take the flattened dough disks. Add a little more oil, and add another piece of dough. Repeat until all four pieces are stacked in the bowl. Set the bowl aside.
Make the meat and potato filling by heating some oil in a frying pan over moderate heat. Add the onion and fry, stirring occasionally until soft. Then, add the mince and fry for about 2 minutes, stirring occasionally. Next, add the potato, garlic, rosemary and the paprika, and mix to combine well. Season with salt and pepper and cook gently until the beef is cooked. Finally, drain the beef through a sieve to remove any excess oil and squeeze to dry it out.
Preheat your oven to around 200 degrees C (390 degrees F). To assemble, take each piece of dough and stretch it out into a large circle, flattening it to about 1 mm thick. The dough should be semi-transparent. Take one side of the dough disc in turn, and fold it over, towards the center. Repeat this until the dough is in a pentagon shape. Transfer the dough to a greased baking sheet. Repeat with the second piece of dough, placing it on top of the first. Spread the filling evenly on the top of the dough. Stretch out the third pieces of dough, folding into the center and placing on top of the filling. Repeat with the fourth piece of dough after it is stretched out. Place the pan into the oven and bake for around 30 minutes, or until it is golden brown. Cut into 12 pieces and serve warm.
Turkish Style Borek Slices with Cheese and Herbs
Ingredients
- 4 phyllo sheets
- 4 free range eggs
- 2 cups Greek yogurt
- 1/4 cup tablespoons olive oil
For the Filling
- 2 leeks, chopped
- 3 green onions, chopped
- 1/2 cup parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese (or other cheese you like)
For the Topping
- 2 tablespoons nigella seeds
Method
Preheat your oven to 350 degrees F (180 degrees C). Combine all the filing ingredients in a medium size bowl and set aside. Mix the eggs with the olive oil and yogurt in a separate bowl and set aside. Lightly grease a large baking sheet and spread the first phyllo sheet over the baking sheet allowing the sheet to overhang the sides. Brush the phyllo sheet with the yogurt and egg mixture. Cut the overhanging parts of the phyllo seeht off, and place them on top of the phyllo sheet and brush them with the egg mixture.
Next, place the second phyllo sheet on top of the first, removing the overhang and placing into the center. Brush with the egg and yogurt mixture. Then, spread the filling evenly on the top of this layer, and cover with the third phyllo sheet. Finally, place the fourth phyllo sheet on top and brush with the mixture. Cut the borek on the baking sheet into squares, using a sharp knife, and add with nigella seeds on top. Bake for about 40-50 minutes or until its top is golden. Remove the borek from the oven and set it aside under a tea-towel to rest. Serve the borek squares warm with salad and crusty bread.
