Bosnian Burek - Crispy Phyllo Dough Pastry Sheets

Hey there, fellow food adventurers! Are you ready to dive into the warm, savory embrace of one of Bosnia's most beloved dishes? We're talking about Burek – a truly iconic meat pie that's a staple in Balkan cuisine. Forget everything you thought you knew about pies, because this isn't your grandma's apple pie. This is a culinary experience built around perfectly crispy phyllo dough pastry sheets, encasing a rich, spiced beef filling that will transport your taste buds straight to Sarajevo.
Many recipes out there might seem intimidating, especially when it comes to handling delicate filo pastry dough. But don't you worry! We've crafted this guide to make mastering authentic Bosnian Beef Burek not just achievable, but genuinely fun for both beginners and seasoned home cooks. We'll walk you through every step, from preparing the flavorful filling to achieving that golden, flaky crust using readily available phyllo dough sheets. Get ready to impress your friends and family with a dish that's bursting with tradition and irresistible flavor. Let's make some amazing Burek!

Ingredients

• For the Beef Filling:
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 1.5 pounds (about 680g) ground beef (80/20 lean is ideal)
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sweet paprika
• ¼ teaspoon dried thyme
• ¼ cup water or beef broth (optional, for moisture)
• 2 tablespoons fresh parsley, chopped (for garnish, optional)
• For the Phyllo Pastry:
• 1 pound (about 450g) phyllo dough pastry sheets (1 package, usually 20-24 sheets), thawed according to package directions
• ½ cup unsalted butter, melted
• ½ cup water
• ¼ teaspoon salt

Directions

1. Prepare the Beef Filling:
   1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
   2. Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
   3. Stir in the minced garlic, salt, black pepper, paprika, and thyme. Cook for another 1-2 minutes until fragrant.
   4. If the mixture seems a bit dry, add ¼ cup of water or beef broth to keep it moist. Remove from heat and let the filling cool completely. This is crucial to prevent the phyllo dough sheets from getting soggy.
2. Prepare Your Workspace and Phyllo:
   1. Lightly grease a large round baking pan (about 12-13 inches / 30-33 cm in diameter) with butter or oil.
   2. Carefully unroll the thawed phyllo dough pastry sheets and cover them with a damp, clean kitchen towel to prevent them from drying out. Phyllo dries out incredibly fast, so keep it covered!
   3. In a small bowl, combine the melted butter, ½ cup water, and ¼ teaspoon salt. This mixture will be brushed between the layers of phyllo to make it tender and crispy.
3. Assemble the Burek (The "Coiled Snake" Method):
   1. Lay out one sheet of phyllo pastry dough on a clean, dry surface. Gently brush it with a little of the butter-water mixture.
   2. Lay a second sheet of phyllo directly on top of the first, and brush it again with the butter-water mixture.
   3. Spoon a generous line of the cooled beef filling along one of the long edges of the double phyllo sheet, leaving about an inch from the edge. Don't overfill!
   4. Carefully roll the phyllo sheets tightly over the filling, creating a long, thin "snake" or cylinder.
   5. Gently transfer this rolled phyllo snake to your prepared baking pan, starting from the center and coiling it around itself like a spiral.
   6. Repeat this process with the remaining phyllo dough sheets and beef filling, connecting each new "snake" to the end of the previous one in the pan, forming a continuous spiral. You'll likely use 2 sheets of phyllo per roll, so if you have 20 sheets, you'll make 10 rolls.
   7. Once all the burek is coiled in the pan, brush the top generously with any remaining butter-water mixture.
4. Bake the Burek:
   1. Preheat your oven to 400°F (200°C).
   2. Bake the burek for 45-50 minutes, or until the top is golden brown and crispy. The exact time might vary depending on your oven.
   3. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
   Serve:
   1. Once baked, remove the burek from the oven. Let it rest for 5-10 minutes before slicing into wedges.
   2. Serve warm, often accompanied by plain yogurt or a simple green salad. Enjoy your authentic Bosnian Burek!