Burek Recipe Card
User Reviews
5
Burek Recipe Card
Description
The Burek Recipe Card presents a detailed method for crafting a classic meat-filled pastry. Ground beef is cooked with onion, parsley, salt, pepper, and allspice until browned, then chilled to prevent phyllo dough from becoming soggy. The filling is placed onto layers of butter-brushed phyllo dough, which are carefully folded and rolled into cigar shapes before baking. This technique ensures a crisp exterior and a savory, juicy interior. The golden baked bureks pair well with plain yogurt, adding a cool, creamy contrast that complements the rich filling.
The phyllo dough handling is crucial; it is cut and kept covered with a moist towel to maintain pliability. The layering and folding steps contribute to a flaky, textured pastry that holds the filling securely. Baking at 350°F for about 15 minutes produces a crisp, golden-brown crust that encloses the savory meat mixture perfectly.
This recipe yields an approachable plated snack or appetizer that showcases the interplay between the delicate phyllo and seasoned beef filling. It is well suited for those interested in exploring Balkan-style pastries or savory baked goods with layered textures.
Proper cooling of the beef mixture and moisture control for the phyllo are important to success and texture. Leftover unbaked phyllo can be frozen for later use, while cooked burek stores well refrigerated and can be reheated in the oven to maintain its crisp crust.
Ingredients
- 1 lb ground beef lean
- ½ Tbs olive oil
- 1 onion diced
- 2 Tbs parsley fresh, chopped
- 1 tsp salt
- ¼ tsp black pepper
- dash allspice
- 2 Tbsp butter melted, for brushed phyllo
- ½ lb phyllo dough
Instructions
- Preheat oven to 350°F.
- In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.
- Add the beef and the rest of the ingredients. Cook until the beef is browned.
- Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo and make it soggy.
- Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.
- Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.
- Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.
Notes
- Keep phyllo dough covered with a moist towel to prevent it from drying out during assembly.
- Chill cooked beef filling completely before placing it on the phyllo to avoid sogginess.
- Roll the phyllo tightly around the filling to maintain shape and prevent leaks.
- Store leftover unbaked phyllo wrapped and frozen for future use.
- Refrigerate baked burek in an airtight container for up to three days and reheat in the oven for best texture; avoid microwaving to preserve crispness.
- Frozen cooked burek can be reheated directly in the oven without thawing to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 491mg | 20% |
| Potassium | 242mg | 5% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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