Burek (2024)

Burek is a mouth-watering Balkan phyllo dough pie with a filling. Today, we're sharing our family recipe for Bosnian burek. This amazing dish is prepared with homemade phyllo stuffed with meat and potatoes. Shall we?

Warning

Like the famous Balkan pepper spread ajvar, burek from scratch also takes time to learn and make.

If this is a refresher for you, jump to the recipe card! (And we'd love to hear your burek tips in the comments!)

There is no fast burek recipe if you want to make phyllo from scratch. However, if short on time, see our burek made with store filo that everyone's raving about.

To make it easy on you, in this article you'll find many great burek tips. If in doubt, read all of it.

Background

Burek, or pita, is a pie made with phyllo dough. Think layers of parchment paper-thin, flaky dough, stuffed with delicious fillings, shaped into different forms. And then baked.

Why should you learn to make burek? Because it's the tastiest Balkan food!

More importantly, learning to make burek from scratch also teaches you how to make phyllo dough from scratch. Phyllo dough is the foundation for many Balkan dishes like pies and baklava.

Additionally, it's found in many international dishes, like strudels, rolls, tarts, and more.

As challenging as making phyllo dough looks, all it really is is regular dough stretched into really thin sheets.

Doesn't look so scary now, does it?

Equipment

Here are the non-ingredient ingredients to make phyllo dough making easy.

1. Spacious Working Space. A long dining table or an island work best. Look for something that's at least 3x3 feet. And make sure you can walk all the way around it. (It's ok if you don't have it, and if you can hardly turn around in your kitchen. Plenty of grandmothers worked with minimal space; some even on the floor, on small tables called 'sinija.' Work with what you have.)

2. A Cotton Tablecloth. This tablecloth is to be used only for dough making. It should cover all of your working space. (Look for 100% cotton.) It's there to protect it and make it easier to stretch the dough. After each use, shake the tablecloth outside, and then wash, dry, iron, and store it for the next time.

3. Saran Wrap and 3-4 Clean Kitchen Towels. Once the kneading is done, the dough has to rest. You'll be wrapping it in saran wrap and then kitchen towels. (Resting allows the gluten to work its magic so you can stretch the dough easily.)

4. (Optional) Oklagija Rolling Pin. We used to religiously recommend the local thin, wooden, long rolling pin called okagija. However, if you cannot find or make oklagija, you can use the regular rolling pin. In this case, you'll be stretching more with your hands. Below are detailed instructions for both options.

5. (Optional) A Round Pan. If you can, find a round pan with a diameter of 13-15 inches (34-38 cm). These pans are fantastic for that round spiral burek shape everyone loves. If you cannot find one, rectangular pans, even sheet pans work. You'll just shape the burek differently. Tips are below.

Ingredients

Phyllo dough ingredients for burek:

• Flour: regular white flour works best. Always open and use a brand new bag of flour when making phyllo dough! (Buy a couple of 2lbs/1kg bags.)

  Avoid flour substitutions. We haven't experimented with other kinds. If you have, please let us know in the comments!

• Oil: vegetable or sunflower oil works well. (If you're opting for a healthier version like coconut oil, it should always be in a liquid state.)

• Butter: sometimes butter is mixed with oil. (Old school burek was made exclusively with butter.)

• Salt: regular salt is fine. Avoid coarse salt.

Filling ingredients for Bosnian burek:

• Meat: Bosnian burek is made with either ground beef (preferably ground twice), or a lean cut of beef (think shoulder steak, rump roast, tri-tip roast, sirloin, even veal, etc). If you can choose, go for the second option, and finely dice (really important!). The pieces should be tiny.

  Substitute with ground pork (not diced pork!), if you eat it. Avoid poultry. Although chicken is fine for some types of burek, Bosnian burek is primarily a beef pie.

• Potatoes: Russett or Gold Yukon are fine. In general, you can use most types of potatoes for this pie. Dice small or grate them. If you opt for grating, squeeze out extra liquid before mixing the stuffing.

• Onion: white or yellow onion, diced small or grated.

• Seasonings: while salt and pepper are foundational basics for burek, people also use Vegeta (1 tbsp), 1 bouillon cube, or stock powder (1 tbsp) often.

3. Topping and additional ingredients for Bosnian burek:

• A few tablespoons of butter (or oil), melted in water until hot.

Instructions

Below are burek making instructions, with step-by-step photographs of the entire process. (More detailed written instructions and the video are in the recipe card.)

Step 1: Kneading phyllo dough

In a bowl combine flour, salt, and oil. Add water gradually, and knead ingredients into a ball for 2-3 minutes. Now knead vigorously for at least 10 more minutes (15 is even better), or until the ball is smooth with the consistency of an earlobe.

Step 2: Resting the dough the first time

Dab dough in oil generously. Cover first with saran wrap (cling wrap), then with a kitchen towel. Leave in a warm space for 1 hour.

Step 3: Stuffing preparation

In a bowl mix all filling ingredients together. Then divide into three portions.

Step 4: Dividing and resting the dough again

Flour working space. Take the dough ball, divide it into three equal parts, and knead each for 2-3 minutes. Shape into small balls, dab with oil, and cover with saran wrap and a kitchen towel. Let rest for 15 minutes or longer.

Step 5: Rolling out and resting the dough the third time

Flour working space. Take one ball and punch it gently to flatten it. Roll it out with a rolling pin until it's about 10-12 inches (25 cm) in diameter. Dab with oil on all sides, and cover with saran wrap and a kitchen towel. Repeat for the other two balls. Let rest for 15 minutes or longer.

Step 6: Choosing a stretching method

Choose whether to stretch the dough with a long thin rod rolling pin called oklagija, or your hands and a small rolling pin.

Method 1 - stretching the dough with hands

Flour working space. Lift one of the flattened dough balls and let it weigh itself down on all sides. Dab with oil. Transfer to the working space and stretch on the left and right sides.

Now start stretching with the tops of your knuckles. Gently lift the dough from underneath and pull it toward yourself, little at a time. Walk around the dough as you do this so it's equally thin everywhere. (If you've done the first steps well, the dough should be super stretchy and easy to expand.)

As you are stretching it, shape the dough into either an approximation of a rectangle or a circle (look at the stuffing methods). It is finished when it's the thinness of the cigarette paper everywhere. Avoid rips and holes as much as you can. Pinch together if it happens.

Method 2 - stretching the dough with the oklagija rolling pin (see the video!)

Flour working space. Take one flattened dough and roll it out until it's the thickness of a few stacked pennies. Dab with oil and drape over the rolling pin so it hangs evenly.

Let it weigh itself down on both sides. Turn 45 degrees on the rolling pin, and let it weigh itself down on these two sides as well.

Start stretching the dough with your knuckles as much as the dough will go. Work ends and middle equally. Try to avoid rips as much as you can. (If you've done the first steps well, the dough should be super stretchy and easy to expand.)

Gently transfer the dough to your working area and stretch it out as much as it will go. Dab oil as necessary, 2-3 tablespoons at a time. Finally, shape the dough into either an approximation of a rectangle or a circle (look at the stuffing methods).

Step 7: Handling dough edges (ends)

As the edges of the dough are thicker than the rest, cut them off with a knife, or further thin them out by lifting and stretching them with the tops of your fingers.

If the dough has stretched over your table and is hanging, you can gently rip the dough ends, being careful not to rip too much dough with it.

Step 8: Choosing a stuffing method

The two most common ways to stuff the dough involve what we call a circle or a rectangle (our wording). (There are many more ways!) The rectangle is a little easier, while the circle is tastier.

Method 1 - stuffing burek phyllo dough the easier way (the rectangle)

Get the filling and set it nearby. Dab the dough with 2-3 tablespoons of oil. Get batches of filling and line the two long edges of the rectangle with the filling. Stuff it evenly (about the thickness of 2-3 fingers). Use ⅓ filling for one side, and ⅓ for the other. Now cover the stuffing with dough ends.

Lift the tablecloth slightly on one end, and the dough with the stuffing will roll toward the middle. Stop at about ⅓rd of the way. Do the same with the opposite side. You should end up with two rolled-up sides, and some dough in the middle.

Cut the dough in the middle and stuff it with the remaining stuffing. You'll end up with three long stuffed dough pieces. (Some like to have the two rectangle ends meet, but we find it's too much dough. That's why we cut out that rectangle in the middle and stuff it.)

Method 2 - stuffing burek phyllo dough the tastier way (the circle)

Get the filling and set it nearby. Grab batches of filling and line the dough ends with it (the thickness of about 2-3 fingers), all around the dough, about 2 inches (2-3cm) away from the ends (or more if the dough is hanging off the table).

Starting at any point lift the end of the dough and cover the filling all around the dough. If necessary, dab with oil again (2-3 tablespoons). Start rolling the stuffing into the dough.

Roll the dough with the filling away from yourself, then pull it back toward yourself with your knuckles. (The same pulling method as before.) Do this for the entire circle so that all areas are equally stuffed and rolled.

After a few "circles" the dough will tear. Keep on rolling until most of the middle is torn. (You can cut it out with a knife now, and stuff and roll the middle part as well.) You will be left with one big hula hoop-shaped stuffed dough.

Step 9: Shaping burek phyllo dough (spiral, rounds, or columns)

Preheat oven to 450°F (220°C).

Shape the burek into a spiral, small rounds, columns, or a combination. (There are many more choices, these are just a few.)

Spiral: generously grease a round baking pan. Starting in the middle, circle the burek around itself until you fill the pan up. (If you have more burek left over, make small rounds and bake them in a different pan.) Dab it with oil on top, then bake.

Rounds: instead of making one large spiral, make a small one (we call these "zvrk" or rounds), and cut it. Proceed to make rounds until you use up all the stuffed dough. Transfer to a generously greased pan and dab the burek with oil on top evenly.

Columns (not pictured):generously grease a rectangular pan, and using the stuffed dough, line the pan up and down, as if you're drawing parallel lines out of one big line. Dab the burek with oil on top evenly.

Repeat the previous steps for the remaining 2 dough balls

Step 10: Baking burek

(Not pictured!) For a regular burek lower temp to 400°F (200°C) and bake for 30-40 minutes.

For a more blushed burek, bake at 450°F (220°C) for 10-15 minutes, then lower the temperature to 400°F (200°C) for another 20 minutes. (More tips in the baking section below.)

Step 11: Spraying with the topping

Before the burek is done, melt butter in water (or heat oil in water). When the burek is finished, spray it generously with the mixture. Cover with a kitchen towel and let rest for at least 20 minutes.

Tips for Baking Burek

Regular Oven: These are basic oven guidelines. As you gain experience you'll adjust to taste.

1. Bake burek for 30-40 minutes at 400°F (200°C), or
2. For the "blush" effect, bake at 450°F (220°C) for 10-15 minutes, then lower it to 400°F (200°C) for 20-25 minutes.

Tip: you may, or may not have to use foil or parchment paper to protect it from burning. If in doubt and the pie is blushing too much, cover it.

Peka or Sač: Hands down, the best tasting burek comes from baking it under the sač or peka.

Also known as "the bell," this is a specific iron (or ceramic) type of lid with a rim. This rim holds coal or hot firewood so that sač is essentially "buried" under fuel. The pan is placed underneath the sač, and is heated this way for about 30 minutes.

Consequently, food made this way is baked and cooked at the same time. As you can imagine, this preparation method makes the food incredibly flavorful.

Wood Stove: After peka, a stove heated on wood is the next best thing. There is something about that "smokey" feel to burek that makes it unbelievable!

Stone/ Brick/ Masonry Oven: This type of stove is also excellent for baking burek. If you have it, definitely give it a try, and write your experience in the comments!

Tips For Tear-Free Phyllo Dough

The biggest issues people come up against when making phyllo dough have to do with elasticity. They are:

1. Tearing (ripping), and
2. The inability of the dough to stretch, or roll out.

Therefore, here are a few tips to help the phyllo dough process go smoothly.

1. Use a Brand New Bag of Flour. Use a brand new bag of flour each time you make a burek. The brand is irrelevant, but flour freshness is a must. We can't scientifically explain it yet; however, phyllo dough made from flour that's been sitting in an open bag (a tin, or a box) tears easily and is nearly impossible to roll out.

2. Knead For At Least Good 10 Minutes. (The most important tip!) Once you first form your dough ball, knead it for an additional 8-10 minutes. (Time it if you must.) If you can knead it for 15 minutes, that's even better. Put your entire strength into kneading. The more you knead in the beginning, the better the flour will fuse, and the easier and more elastic will the dough be later on. Good signs that you're done: no flour on the sides of your bowl, plus a smooth dough ball.

3. Add Water to Flour Slowly. First mix the flour, salt, and oil together in the mixing bowl. Then add a little bit of water at a time as you're kneading. Continue this process until you use up all the water. Adding water gradually lets you work the ingredients better. It will also allow you to eye exactly how much water you need. (More? Less?)

4. Make a Softer, Wetter Dough. Make the phyllo dough "wetter" by adding a little more water than you would as you work the flour. At first, the dough will be stickier. As you work it, it'll firm up but stay smooth and soft. As a result, this smoothness makes it easier to stretch out later. If it's way too sticky (watery almost), dust small amounts of flour back in as you're kneading until you reach the right consistency (of an earlobe). (Remember, when adding more water, add it while the flour is still somewhat dry. It's hard to add water in when you already have a ball shaped.)

5. Find the Oil Balance. Each time the dough is ready to rest, dab it with oil generously on all sides. Also, once you start stretching the dough, you can dab oil into the dough a couple of times. But find the balance! Your burek shouldn't be swimming in grease.

6. Let the Dough Rest. (Second most important tip!) The dough needs to rest for 90 minutes at least! (Exact timing is in the recipe card.) In fact, if you can rest it longer, go for it. As an example, you'll notice that the last dough piece you're working with is the easiest to stretch, and most elastic, with minimal rips. That's because it's rested well. (Yes, you can get away with less time. In this case, however, that first kneading really needs to be 15 minutes.)

7. Free Your Hands. Take off any jewelry, bracelets, gloves, watches, and anything else that is on your hands and arms (up to your elbows). Moreover, it's best if your nails are short too (not essential though).

8. Stretch With the Top of Your Hands. Stretching the dough with the top of your hands and knuckles is better than using the tips of your fingers. That is to say, when stretching out the dough it'll seem as if you're using your fingers the least.

9. Warmer Room Temperature. Working in a slightly warmer space seems to help out with elasticity. Not a sauna, mind you, just a couple of degrees warmer.

10. Patience Time and Experience. Give yourself time to stretch. Don't try to show off. Just focus on stretching the phyllo dough and balance the sides out. In time, as you gain experience, you'll instinctively know what to do next. Once you hit this spot, the dough will stretch almost on its own.

Handling Tears and Rips

Naturally, phyllo dough will start to break at some point, or you'll have to cut it, and wrap the filling inside.

On the other hand, you're probably wondering how to handle rips while you're still stretching the dough.

• Large rips, tears, and holes:

If burek phyllo dough starts tearing and having holes at the start of the process, or is otherwise challenging to stretch, 90% of the time it's because a) the flour isn't from a fresh bag, or b) the dough hasn't rested enough.

1. Flour problems? If you were able to stretch some of the dough, salvage what you can, stuff it, and bake. We won't tell!
   
2. Otherwise, toss it in the garbage and start again. No shame in that!
   
3. The dough hasn't rested enough? In this case, leave the following dough ball to rest for 15-30 minutes longer, then try stretching again.

• Small rips and holes

If very small, ignore them! Work around them, and be careful not to make them bigger.

Meanwhile, pinch bigger holes together or dust them with flour to prevent them from growing. Again, work around them as much as you can.

Storing, Serving, Reheating

Serving: burek usually tastes best after it rests for 20 minutes when you take it out of the oven. However, how you want to serve burek is completely up to you! You can eat it hot, or cold, by itself, or alongside a salad or soup. (It goes fantastically with the Russian salad.)

Storing: store the burek in the fridge for up to 3-4 days. Wrap it well, in saran wrap or foil, or place it in Tupperware. When ready to eat, consume it cold, at room temperature, or reheat it based on your preference. (Insider tip: burek can actually stay in the (turned off!) oven overnight, but just that first night. Cover it with saran wrap or a kitchen cloth.)

Reheating: for the best, crunchy, fresh taste, reheat in the regular oven for a few minutes at 300°F/ 150°C. If you prefer the softer, chewier texture, heat it in the microwave.

Freezing, Unfreezing Burek

Freezing Burek

There are two ways to freeze burek, before and after you bake it. It's best to freeze burek rounds as they easily fit into freezer ware, and ultimately, the freezer.

If freezing raw burek, do it right after you stuff it. Similar to freezing Bosnian klepe dumplings, layer burek rounds on a tray separately, and freeze for 15 minutes first (to keep them from getting stuck together). Then dust with flour, place in freezer ware, and return to the freezer.

If freezing baked burek, (we recommend this way) let them cool down completely before placing them in freezer ware, but don't spray them with the topping before freezing.

Burek can last up to a few months this way.

Unfreezing Burek

1. Raw burek rounds: take them out of the freezer, and freezer ware, and leave them at room temperature for 15-20 minutes. Separate them if they are stuck together, place them in an oiled pan, then follow the recipe card for baking instructions.
2. Baked burek rounds: take them out of the freezer, and freezer ware about 2-3 hours before you plan to bake them, and leave them at room temp. When ready, heat oven to 400-450°F (200-220°C). Separate burek rounds if they are stuck together, and place them in an oiled pan. Heat them for about 15 minutes, and then follow the recipe card for topping instructions.

Burek FAQs

More Pies

• Here's an unusual, layered ground beef pie you'll like. Similar great taste plus a quicker method!
• And also a layered spinach pie is definitely one of our favorites. Layer upon layer of spinach mixed with soft cheese, and wonderful phyllo in between.
• Not a fan of spinach? Try our cheese pie instead!

Thoughts?

If you make today's burek,andlike it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us@balkanlunchbox.

Prijatno and bon appetit!

More Recipes to 💙