Ingredients for homemade filo pastry: 1kg of flour, salt and warm water
The dough should be stored in a plastic bag at room temperature for at least 20 minutes or in the refrigerator for up to two days.
(NOTE: If refrigerated, allow dough to come to room temperature)
Knead the dough until it is smooth and pliable
Brush lightly with oil or melted butter
Filling: 1.5 kg of minced meat. Onion, garlic, pepper and salt
Sprinkle the top of the “Burek” with oil or melted butter
Bake in a preheated oven at 250°C for about 20 minutes.
Once cooked, move the “Burek” to the lowest rack of the oven and cook for another 5 minutes
For a crispier crust, use slightly less hot water

свернуть