How to make it

  • Preheat 180 d C.
  • Filling: Beat cheese, sour cream, salt and egg yolks in a bowl and until well combined. Beat egg whites till stiff, fold through the cheese mixture.
  • Cut pastry into sheets to fit a 30x35 cm greased baking dish. Brush 2 sheets of pastry individually and generously with oil and place into the greased dish. Spread a thin layer of cheese filling onto the pastry. Repeat the procedure alternating pastry and filling until both have been used up. Brush top generously with oil and sprinkle with a little salt. Make a few holes in the top with a fork. Bake for 30 minutes. Cut into desired portions and serve hot.
  • Note: The filling may be spread onto the uncut buttered pastry and rolled into a roulade, then curved, if necessary, to fit the baking tray.
  • Suggestions: Burek can be made using a variety of fillings such as - grated nuts; lightly fried grated potatoes and leeks; fried spinach and mushrooms; fried spinach and onion; soft cheese and eggs.

Reviews & Comments 9

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  • Fafanator 5 years ago
    sexy recipe
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    " It was excellent "
    cakeater ate it and said...
    I made this cake according to the recipe, but instead of salt I add half a cup of Castor sugar & quarter cup of lemon rind, as I wanted it a little sweet. I have to say it turned out pretty good & was very tasty. My boys & hubby loved it. They couldn't stop eating, until it was all gone. Will defiantly be making this recipe again. Thanks.
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    " It was excellent "
    nadaism ate it and said...
    I love the words 'traditonal recipes' they congure up images of an old wooden stove in a big country kitchen. Thanks for sharing !!!!!5
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  • faster 9 years ago
    This is similar, somewhat, to a recipe I have. Mine is for a spinach or spinach/cheese filling. It involves cutting phyllo dough into long strips about 2" wide, buttering each. Then a small amount of filling is put at the end of one of them. It is then folded, triangular-fashion, up, and up on the long sheet. By the time these triangular morsels are folded completely, the filling is encased in several layers of buttered phyllo. The tops are then buttered or glazed (so they'll brown beautifully) with beaten egg, salt and a bit of olive oil, and baked.

    If someone asks, I'll be glad to post the one I have.

    This recipe seems to make a large burek, which is then cut into servings. I'm sure it would taste as delicious as mine would, but I want the individual little morsels, so I can freeze the extras. I'd like to find ONE recipe for burek that is similar to mine - to see if there are any new "wrinkles" or fillings or other ideas. It is the triangular kind which I want to make, and it has startled me that no burek recipe I've come across makes them that way.

    I've even heard that the recipe I have is sometimes called "samosas," but the samosa recipes I find, though they sound yummy, don't resemble it at all.

    Can anyone guide me?
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  • taylordani11 9 years ago
    Looks lovely! How do you say? Too right!
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    " It was excellent "
    momo_55grandma ate it and said...
    love this recipe gotta try it soon high5 post thanks
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    " It was excellent "
    taylorsue82 ate it and said...
    Oh man loking at your recipes today, making me ready to head down under. Tay
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  • xerxes 9 years ago
    sounds like something I'd like to try real soon. That and the Aussie meat pie. Thanks for your comment on the F.E.B., I finally managed to put a photo with it. Cheers, Robert
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    " It was excellent "
    karlyn255 ate it and said...
    this one i like. great work.
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  • gingalee 9 years ago
    This sounds very very good.Thanks
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