Bacon and Cheese Burek
Burek, a filled pastry made from filo dough, originally comes from the territory of the Ottoman Empire and is now popular throughout Eastern Europe and the Balkans. The word 'burek' comes from the Turkish word 'börek' and is mentioned in written sources as early as the 15th century. Originally filled with ground meat or cheese, many variations have emerged over time. The bacon and cheese version is a modern, Western twist on the classic recipe, further enriching its flavor. As the bacon begins to fry and its aroma fills the kitchen, you can already sense the taste sensation that awaits us. The burek is crispy on the outside, soft and juicy on the inside, each bite a special experience – like a memory from grandma's kitchen. The secret to success is good quality filo pastry and the right proportion of filling. Be careful not to soak the layers with too much sour cream, but also don't let the filling be dry. The saltiness of the bacon and the creaminess of the cheese together create a fantastic combination. Perfect as an appetizer, for a picnic, or just for a Sunday lunch.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). This ensures the burek bakes evenly. Line a baking sheet with parchment paper to prevent the burek from sticking.
2
Dice the bacon into small cubes. In a skillet over medium heat, fry the bacon until crispy. This enhances its flavor and adds a crispy texture to the filling.
3
Grate the cheese using a fine grater. The finer the cheese is grated, the easier it will blend into the filling.
4
In a bowl, combine the sour cream, egg, fried bacon, and grated cheese. Season with salt and pepper to taste. This is your filling. Tip: use a whisk to ensure the egg is fully incorporated into the sour cream.
5
Lay out the filo pastry sheets one at a time, brushing each with vegetable oil. This helps separate the layers and creates a crispier result. Use three sheets per burek, brushing each thinly with oil.
6
Spoon the filling lengthwise along the edge of the oiled filo sheets, then carefully roll them up like a strudel. Make sure to roll it tightly, but without tearing the pastry.
7
Place the burek roll on the baking sheet in a spiral or side-by-side. Repeat the process with the remaining sheets and filling.
8
Brush the top with a little vegetable oil or sour cream to achieve a beautiful golden brown color after baking. This is especially important for a crispy, flavorful crust.
9
Bake the burek in the preheated oven for about 30 minutes, or until golden brown. Tip: if the top browns too quickly, cover it with parchment paper for the last 10 minutes.
10
Once done, let it cool for 10 minutes, then slice and serve. It's best served warm, but delicious cold as well.
