Yugoslavian Burek (Borek)
Beef stuffed filo pastry. A savory pastry with true Yugoslavian flavor.
Yield
16 servingsPrep
30 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | pound |
beef
ground |
|
| 1 | teaspoon |
allspice
|
|
| 2 | teaspoons |
paprika
|
|
| 1 | x |
salt
to taste |
*
|
| 10 | ounces |
phyllo (filo) pastry sheets
one box, 12 x 17 inches |
|
| ¾ | cup |
butter
or cooking spray |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
diced |
|
| 453.6 | g |
beef
ground |
|
| 5 | ml |
allspice
|
|
| 1E+1 | ml |
paprika
|
|
| 1 | x |
salt
to taste |
*
|
| 289 | ml/g |
phyllo (filo) pastry sheets
one box, 12 x 17 inches |
|
| 177 | ml |
butter
or cooking spray |
|
Directions
Heat the oil in a large non-stick skillet.
Cook the onion until translucent, about 5 minutes.
Add the beef, allspice and paprika, salt and pepper to taste.
Cook until the beef is crumbling but not becoming dry. Remove from heat and allow to cool completely.
Lay one sheet of filo (phyllo) pasty on a large cutting board or countertop and brush lightly with butter. (Cooking spray will work as well).
Place a heaping ⅓ of a cup of the meat mixture along the long side about 2 inches from the edge.
Fold nearest long side over the meat mixture and roll into a snake shape. Cut in half and coil each roll into a snail shape. Place on a non-stick baking sheet (jelly-roll style with sides) placing near the edge so it will not unroll. Brush with butter or spray with cooking spray.
Repeat to fill up the baking sheet, packing together to prevent unrolling of the snail shape.
Bake for 15 to 20 minutes or until golden in a preheated 375℉ (190℃) oven.
