Burek with Salty or Fresh Cheese - 2 Recipes

To prepare these delicious stuffed sheets, we start by kneading a consistent dough from the following ingredients: 500 grams of flour, 250 ml of lukewarm water, 50 ml of sunflower oil, and 1 tablespoon of vinegar. We mix the ingredients well until we obtain a homogeneous composition, then we let the dough rest in a bowl covered with a damp towel for about 20 minutes. This step is essential to allow the gluten to relax, making it easier to roll out the sheets.

After the dough has rested, we divide it into 4-6 equal pieces, which we roll out with a rolling pin on a floured surface. The sheets should be thin, about 3-4 mm, and, if desired, you can brush them with a mixture of 100 grams of soft butter or margarine combined with 2 tablespoons of flour. This mixture will add extra flavor and help achieve a nice texture after baking.

Meanwhile, we prepare the filling. We use between 250-300 grams of telemea cheese or stracchino, which is well crumbled. Then, we make a semolina with milk from 200 ml of milk and 2 tablespoons of semolina, which we boil until thickened. After obtaining a pleasant consistency, we let the mixture cool slightly, then combine it with the crumbled cheese and 3 tablespoons of yogurt. This filling will add a creamy and savory taste to our dish.

Once we have all the ingredients prepared, we take a sheet of dough and roll it out as evenly as possible. Even if it tears or holes, do not worry, as the dough is elastic and will stick together when pressed. We spread the sheet with the prepared filling, then roll the dough tightly, forming a log that we twist in a spiral. We place the log in a bowl and put it in the fridge for at least 30 minutes to cool and maintain its shape.

After it has cooled, we take the dough out and place it on a baking tray lined with parchment paper. If desired, you can form one large log or several smaller logs. We brush everything with yogurt or beaten egg and bake in a preheated oven at 180 degrees for about 30-40 minutes, or until it is nicely browned on top. Finally, we take the dish out of the oven and let it cool slightly, covered with a linen or cotton napkin, to retain moisture. This recipe will bring a savory dessert to your table, perfect for enjoying with loved ones!

 Ingredients: Recipe 1 Dough: 15 tablespoons of flour (290 g) 15 tablespoons of cold water 7 tablespoons of oil 2 tablespoons of white vinegar 100 g of butter or margarine, soft as a cream mixed with 2 tablespoons of flour Filling: 250-300 g of telemea cheese (I used quartirolo lombardo, feta works too) a semolina with milk* made from: 200 ml of milk and 2 tablespoons of semolina Recipe 2 Dough: flour water as needed salt yeast (for a quantity of flour up to 500 g no more than 1-3 grams of fresh yeast) oil for greasing Filling: fresh cheese

 Tags:  milk unt flour oil cheese telemea margarine vegetarian recipes