makes
4-8
prep
25 minutes
cook
30 minutes
difficulty
Mid
makes
4-8
serves
preparation
25
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Dough
- 1½ cups (275 g) bread flour
- ½ tsp (2.5 g) salt
- ¾ cup (175 ml) warm water
- 30 g (1½ tbsp) unsalted butter, at room temperature
- Cornflour (cornstarch), for sprinkling and stretching dough
Filling and assembly
- 500 g pressed dry cottage cheese - low-fat is OK (See Note)
- 2 large eggs
- 2 garlic cloves, crushed
- ¼ tsp (1 g) ground nutmeg
- 1 tsp (5 g) salt
- ¼ tsp (1 g) ground pepper
- 115 g (½ cup) unsalted butter, melted
- ½ cup dry breadcrumbs
- 1 egg, whisked with 1½ tbsp (30 mL) of water, for brushing
- Sesame seeds, for garnish
Makes 4 large or 8 small pastries.
Resting time: 2 hours (or overnight). Cooling time: 15 minutes.
Instructions
- For the dough, measure the flour and salt into a stand mixer fitted with the paddle attachment. Add the water and mix, starting on low speed and then increasing to medium-low, continue to mix for a minute before adding the butter, then mix until the dough is smooth and elastic, about 7 minutes more. Wrap the dough in plastic and set on the counter to rest for 2 hours (or the dough can be made and chilled overnight, but let sit on the counter to warm to room temperature).
- For the filling, beat the cottage cheese (or combination of cheese, see Note) to break it down a little (it will not be creamy) and stir in the eggs, garlic, nutmeg, salt and pepper.
- Preheat the oven to (190°C) (375°F) and line two baking trays with parchment paper.
- Sprinkle your hands and work surface with a good dusting of cornstarch. Unwrap the dough and coat it with cornstarch to prevent sticking. Slowly start stretching the dough out and dusting with cornflour (cornstarch) when needed (this makes the dough handle very well and feel silky). Keep stretching the dough out to a thin sheet, so thin you could read this recipe through it, and don’t worry if there is a small hole or two. Trim the edges of the dough (this can be re-rolled, after resting it) and cut the pastry into 4 or 8 square sheets.
- Brush the entire surface of the pastry squares with butter and sprinkle lightly with breadcrumbs. Spoon the cheese filling in a small (2.5 cm / 1 inch/) line along one side of each square and roll up, stretching out the pastry and filling as you go. Spiral the pastry up and tuck under the end piece. Place the pastries onto the baking tray, brush with egg wash and sprinkle with sesame seeds.
- Bake the bureks for about 30 minutes, until the pastry is a rich golden brown. Let the pastries cool for 15 minutes before enjoying, or cool to room temperature.
Note
• In this recipe, Anna uses pressed dry cottage cheese, which is sold commercially in Canada, where she lives. A mixture of strained cottage cheese and feta are commonly used in Balkan burek and would be a great combination to use here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
