Balkan Food: Easiest Croatian Burek Recipe

March 13, 2018 SJ Begonja 112 Comments

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Balkan Food: Easiest Croatian Burek Recipe
- What You Will Need To Make This Croatian Burek Recipe
- How To Make Burek Dough:

Balkan Food: Easiest Croatian Burek Recipe

I have made burek loads of times along with many of these other Croatian recipes. Although, I had never made burek from scratch as I was scared to try to make the phyllo dough.

I had always wondered how to make burek like a real Croatian while I was living in Australia. Burek is made here in Croatia and also in many other Balkan countries plus a bunch of other parts of the world in its various forms such as Greece, Turkey, and the Middle East.

Burek, also known as bourék, byurek, pita, bourekas and cheese pie can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or as a main course. No matter what you call it (or despute where it comes from), Croatian Burek is WAY better than any Australian pie I have ever had.

Burek for those of you who do not know, is filo (phyllo) pastry filled with either cheese, meat, potato, spinach, apple…. in fact almost anything.

Burek is the food you eat for breakfast, lunch, dinner or just as a snack. It’s not exactly very healthy, but on the upside, if you eat a big slice of burek, it is sure to fill you.That way you can skip your next meal. I personally never skip meals as someone once told me that’s bad for you (that’s my story and I am sticking to it) so I always find room for the next meal. But that’s a good tip for those of you who can’t skip meals.

PIN THIS!

Please do not judge me, knowing I always used to purchase the store-bought phyllo pastry when I made burek. I know, I know, it’s terrible – but it is oh-so-easy. While my cheese burek turns our great thanks to some great tips that Mr. Chasing the Donkey’s Baba (Grandmother) shared with me, it’s not anything like the REAL thing I buy ~~every day~~ as a hangover cure here in Croatia.

The thought of making the filo pastry from scratch always seemed so impossible. Many Croats kept telling me just how ‘teško’ (hard) it is to make – so, needless to say, I avoided even trying it. But then, I stumbled upon an easy peasy way to make the filo pastry.

Okay, it’s not as easy as unwrapping the store bought pastry, but he makes it look and sound so much better than that. As with all of the Croatian recipes I share, there are a gazillion ways to make the same thing, but this one to me is a standout!

And look, if the only difficulty you face is learning the technique of stretching and rolling the dough (or you are short on time), just buy the phyllo dough – no one will know.

What You Will Need To Make This Croatian Burek Recipe

What You Need For The Burek Dough:

500g plain flour
1 teaspoon of salt
300-350mls lukewarm water
Some Veggie Oil

What You Need For The Burek Cheese Filling:

150g cottage cheese
100g crumbled feta cheese
1 large beaten egg

What You Need For The Meat And Potato Filling:

1 tablespoon of olive oil
1 medium, diced onion
300g lean beef mince
1 potato cut into small cubes and boiled
2 grated garlic cloves
Half teaspoon of chopped rosemary, fresh is best
Half tablespoon of smoke paprika,
Half tablespoon of salt

How To Make Burek Dough:

Take a large bowl and combine the flour and the salt
Add the water bit by bit, mixing until the mixture forms a dough
Knead the dough for around five minutes, until it turns quite stretchy
Split the dough mixture into batches of four and press down to flatten
You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
Add a bit more oil (not too much), and add another piece of dough – repeat until you’ve done the same with all four pieces
Add more vegetable oil on top of the last piece and place to one side to rest
Preheat your oven to around 200 degrees C
Add a little vegetable oil over your work surface – just a little!
Remove one piece of dough from the bowl and remove the excess oil
Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
Handle the dough and stretch it outwards, so that you pull it to around 1 meter in diameter – you might end up with a few holes but don’t worry about it too much. By the end, you should be able to see through the dough
Take one side of the dough disc and fold it over, towards the center
Repeat this process until you have a shape that resembles a pentagon
Repeat with the second piece of dough
Add your filling to the dough piece
Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece – you can throw this away, you won’t need it
Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
Put the pan in the oven and bake for around half an hour, until it is a golden color
Remove from the oven and let it cool down
Cut into 12 pieces
Repeat the process with the rest of the dough

For The Cheese Filling:

Take a mixing bowl and add in both kinds of cheese, combining together
Add the egg and combine once more

For The Meat & Potato Filling:

Take a large pan and heat up the oil over a medium heat
Add the onion and cook until soft
Now, add the mince and cook for around 2 minutes, stirring regularly
Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
Add the salt and continue to cook, ensuring the beef mince is cooked through
Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out
Allow the burek to cool completely

Have you ever tried any another burek recipe? If you try this recipe, I’d love for you to share with us (inc. photos) in the comments below.

If You Want to Come to Croatia Here Are Ideas For Things To Do In Croatia to Get You Started

You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.

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