Whiskey Walnut Burek
Nutty sweets have always played a major role in Central European cuisine, but this modern version adds a little twist by incorporating whiskey to make it truly special. The honey-cinnamon walnuts and the distinctive aroma of whiskey complement each other perfectly. As the walnut filling melds with the filo pastry, the aroma emanating from the oven instantly creates a warm, festive atmosphere. The key to success is to only warm the whiskey, not boil it – this preserves its aroma. For an extra special experience, serve with a scoop of vanilla ice cream, but only add it when serving, not in the picture!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper to prevent sticking and for easier cleanup.
2
In a small saucepan, gently warm the honey and whiskey over low heat. Do not boil; heat just until combined. Then, set aside to cool.
3
In a bowl, combine the coarsely chopped walnuts, powdered sugar, and cinnamon. Pour the warm (but not hot) whiskey-honey mixture over the nuts and mix thoroughly. Tip: if the mixture is too thick, add 1-2 teaspoons of warm water.
4
Lay one sheet of filo pastry on a flat surface and brush with melted butter. This ensures the layers are crispy and golden brown after baking.
5
Spoon 2-3 tablespoons of the walnut filling onto the filo pastry sheet and spread evenly. Carefully roll up the sheet and twist into a spiral shape.
6
Place the burek on the baking sheet and repeat with the remaining sheets and filling. Make sure there is enough space between each burek.
7
Brush the tops with melted butter for a glossy and crispy finish. Tip: for extra aroma, you can mix a little cinnamon into the melted butter.
8
Bake the bureks for 35-40 minutes, or until golden brown. Towards the end, watch carefully to prevent the filling from caramelizing too much due to the high sugar content.
