Cheese Burek Spirals
If you could try only one Balkan dish, it must be burek: hand-stretched flaky pastry surrounding savory filling. From big city to small town (and everywhere in between), no Balkan feast is complete without it.
Breakfast, lunch, dinner, teatime, or snack - this beloved treat starts humbly with flour and water but is elevated to a delectable specialty by technique. The dough is hand-stretched until paper thin and layered to achieve beautifully tender phyllo pastry.
This burek recipe is authentic but practical. Since they’re hand-held size, they can be made in even the most compact kitchen. All you need is a bit of patience. No special equipment, professional skills or Balkan Grandmothers required.
CHEESE BUREK SPIRALS (9 mini pies)
Ingredients
3 cup flour (bread flour or all-purpose), plus additional for dusting
1 1/4 cup lukewarm water
1 teaspoon salt
1 cup neutral oil
2 cup feta cheese
1 cup ricotta or cottage cheese
Equipment
clean cotton tea towel (about 20” x 15”)
pizza cutter or sharp knife
Directions
1. Combine flour, water and salt until dough pulls away from bowl. Knead into a smooth soft dough. Dust hands lightly with flour if dough is sticky and continue kneading until smooth – about two minutes. Protein and gluten content of flour may vary requiring a bit more or less flour than listed above. If needed, add small amounts gradually.
2. Separate dough into nine equal parts. Place dough pieces onto a well oiled tray. Generously coat each with oil. Cover with cling film and allow to rest undisturbed at room temperature for one hour. Resting the dough is essential, don’t rush this step!
3. Prepare cheese filling. Mash feta, add ricotta cheese, mix to combine.
4. Lay tea towel horizontally onto work surface. Lightly dust with flour.
5. Flatten one rested dough piece slightly while on tray. Dough will be soft and elastic, do not knead. Place in center of tea towel. It’s alright if the shape isn’t a perfect circle.
6. Begin to stretch dough by gently pulling edges outward. Going all the way around repetitively until the dough matches dimensions of tea towel. Drizzle with oil as needed to keep dough pliable, it should not look dry during the stretching process.
7. The outermost edges of dough will be slightly thicker. Pull edges slightly over edges of tea towel onto work surface. Using a pizza cutter or small sharp knife, trim the thicker pieces and discard.
8. Using a spoon add filling to the long edge of dough closest to you in a straight line.
9. Grip the corners of the tea towel closest to you without touching dough. Slowly lift the cloth away from you to roll the dough onto itself.
10. Shape long roll into a spiral shape approximately 5” in diameter. Transfer to parchment lined baking sheet.
11. Repeat with remaining dough and filling. Brush any remaining oil on top of burek spirals.
12. Bake at 475 degrees for 12-15 minutes or until golden brown. Best enjoyed warm.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
