Recipes in the world of Flavilo

Apple and cinnamon burek baked to a golden brown and dusted with powdered sugar

Apple and Cinnamon Burek

The origin of burek dates back to the Ottoman Empire, and countless savory and sweet variations have developed in the Balkan region over the centuries. The apple and cinnamon version is particularly popular in Bosnian and Serbian households, where it is often prepared for holidays or as a Sunday dessert. The sweetness of the fresh apples and the warm aroma of cinnamon are in perfect harmony with the crispy filo pastry. As the apple simmers, its aroma immediately creates a cozy atmosphere. The secret lies in draining the filling, otherwise it will soak the dough. This recipe is also an ideal choice for beginners – it is not only easy to prepare, but the result is guaranteed to bring a smile to faces, whether it's for a family lunch or a gathering with guests.

Prep Time 20 min
Preparation 35 min
Total 55 min
1320 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 500 g Apples
⭕ 80 g Granulated Sugar
⭕ 1 tsp Cinnamon
⭕ 1 tbsp Lemon Juice
⭕ 6 Filo Pastry Sheets
⭕ 4 tbsp Melted Butter
⭕ 2 tbsp Breadcrumbs

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    Peel and coarsely grate the apples. Immediately sprinkle with lemon juice to prevent browning. Tip: Use tart apples like Granny Smith to balance the sweetness.

    2

    In a bowl, combine the grated apples with sugar, cinnamon, and breadcrumbs. Let it sit for 10 minutes, then gently squeeze out any excess liquid to prevent a soggy pastry.

    3

    Preheat your oven to 350°F (180°C) using the conventional setting (top and bottom heat). Line a medium-sized baking pan with parchment paper or lightly grease it with butter.

    4

    Lay out one sheet of filo pastry, brush it with melted butter, then layer another sheet on top and brush with butter again. Spread the apple mixture lengthwise along one edge of the pastry, then roll it up into a burek shape (either a spiral or a log).

    5

    Repeat the process with the remaining ingredients and place the bureks in the prepared baking pan. Brush the tops with butter for a golden-brown finish.

    6

    Bake for 30–35 minutes, or until the pastry is crispy and golden brown. Tip: if it starts to brown too quickly, cover it with parchment paper.

    7

    Let it cool slightly before slicing and serving. Dust with powdered sugar for an extra touch of sweetness – it's best enjoyed warm!