Pineapple Burek
Burek is traditionally known as a savory dish, but sweet variations are becoming increasingly popular – especially when they include a fruity filling. The exotic sweetness of pineapple harmonizes perfectly with the silky texture of mascarpone, resulting in this refreshing yet satisfying dessert. As the pineapple cream bakes in the oven, its aroma fills the kitchen with a sweet, citrusy scent, evoking the atmosphere of a summer afternoon. For best results, always drain the pineapple well and don't put too much filling in one roll, as this can soak the filo pastry. If you like, you can enrich the cream with a little shredded coconut.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. This prevents the burek from sticking and promotes even baking.
2
Drain the pineapple thoroughly and dice it into small cubes. The less liquid it retains, the less likely it is to soak the pastry.
3
In a bowl, combine the mascarpone, honey, vanilla extract, and powdered sugar, mixing until you achieve a smooth cream. Then, add the diced pineapple and gently fold it in.
4
Lay out the first filo pastry sheet and brush it with melted butter. This ensures the burek remains crispy on the outside and soft on the inside.
5
Spoon 2-3 tablespoons of the pineapple cream onto the center of the sheet, spreading it evenly. Roll up the sheet lengthwise, then twist it into a spiral shape (snail shape).
6
Place the burek on the baking sheet and repeat the process with the remaining ingredients. Leave a little space between the bureks as they will spread slightly during baking.
7
Brush the tops with melted butter to ensure they bake to a golden brown. Tip: for extra shine, you can brush them with a mixture of butter and a little honey.
8
Bake for 35-40 minutes, or until the tops are golden brown. Let them cool for 10 minutes to allow the filling to set slightly and make it easier to slice.
