Bakery burek - if you want hot burek like from a bakery, use a trick. The recipe fits perfectly, it is also good for beginners, because there are no mistakes.
Pekarski burek - Suzana Mitić - Recipes and Cookbook online
Bakery burek - if you want hot burek like from a bakery, use a trick. The recipe fits perfectly, it is also good for beginners, because there are no mistakes.
- 250 ml of water
- 150 ml of oil
- 1 teaspoon salt (flat)
- 200 g of cheese
- 500 g of bark for gibanica
- Bring the water, oil and salt to a boil.
- As soon as it boils, remove from the heat.
- Put baking paper in a round mold and arrange three crusts on the bottom of the pan so that the top of the crust protrudes outside the pan.
- One third of the crust is outside the pan.
- Put the boiled liquid on the crusts, 2 spoons on each crust is enough.
- Now stack the next three crusts so that they cover the bottom of the pan and again a third of the crust sticks out from all sides.
- Crumple the four crusts in the shape of a rose, irregularly shaped, and place over the middle of the pan.
- When you have used all the skins, put the crumbled cheese.
- Now gradually return the peels that were sticking out to the pan.
- Brush each crust with 2 tablespoons of hot liquid.
- Bake in a heated oven at 200 C.
- At the end of baking, turn the burek over and bake a little longer, until it takes on a nice reddish color.
- Pleasant.
You can make burek with meat or spinach in the same way.
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