Best Beurek With Parsley Cheese Filling Recipes

EASY CROATIAN BUREK RECIPE

Steps:

• Take a large bowl and combine the flour and the salt
• Add the water bit by bit, mixing until the mixture forms a dough
• Knead the dough for around five minutes, until it turns quite stretchy
• Split the dough mixture into batches of four and press down to flatten
• You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
• Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
• Add a bit more oil (not too much), and add another piece of dough - repeat until you've done the same with all four pieces
• Add more vegetable oil on top of the last piece and place to one side to rest
• Preheat your oven to around 200°C (390°F)
• Add a little vegetable oil over your work surface (a table is best) - just a little!
• Remove one piece of dough from the bowl and remove the excess oil
• Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
• Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter - you might end up with a few holes but don't worry about it too much. By the end, you should be able to see through the dough
• Take one side of the dough disc and fold it over, towards the center
• Repeat this process until you have a shape that resembles a pentagon
• Repeat with the second piece of dough
• Add your filling (see below for the filling instructions) to the dough piece
• Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece - you can throw this away, you won't need it
• Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
• Put the pan in the oven and bake for around half an hour, until it is a golden color
• Remove from the oven and let it cool down
• Cut into 12 pieces
• Repeat the process with the rest of the dough
• Bake until the pastry turns golden, and serve while warm!
• Take a mixing bowl and add in both kinds of cheese, combining together
• Add the egg and combine once more
• Take a large pan and heat up the oil over a medium heat
• Add the onion and cook until soft
• Now, add the mince and cook for around 2 minutes, stirring regularly
• Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
• Add the salt and continue to cook, ensuring the beef mince is cooked through
• Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out

BORAGS

Steps:

• Take the dough out of the refrigerator about 15 minutes before using. Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
• If using large fillo sheets, cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
• Fold each half sheet in half lengthwise. Brush surface with melted butter.
• For each borag, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
• Continue to do this until you run out of filling - or dough.
• Keep the folded borags covered with plastic wrap to prevent them from drying out.
• Melt about ½ stick (or more) of unsalted butter.
• Preheat the oven to 350°F.
• Brush the top of each borag with melted butter.
• Bake for 15-20 minutes, or until golden brown.
• Return leftover fillo it to its original wrapper, seal it tightly, and store it in the refrigerator for up to 2 weeks.
• Leftover cheese filling can be spread on bread then heated under the broiler. There's raw egg in the mixture, so cook before eating!
• Use the same cheese filling as above.
• Instead of using regular fillo dough sheets, use prepared mini-fillo cups (sold in packages of 15). They can be found in the freezer section of most grocery stores.
• Fill each cup almost to the top with the filling. The amount of cheese filling given in this recipe will fill about 3 boxes of the mini-fillo cups - or - about 45.
• Bake in a preheated 350°F oven for 10 - 12 minutes.

BEUREK WITH PARSLEY-CHEESE FILLING

Steps:

• Combine dough ingredients in bread machine according to manufacturers directions. Process on dough cycle.
• While dough is rising, combine the cheeses by mashing the cream cheese well with a fork or potato masher and mixing in the other cheeses.
• Stir in the rest of the filling ingredients.
• When dough is finished rising, divide it into 8 pieces.
• Roll the pices of dough into smooth balls, place them on a lightly floured board, and cover for 15 minutes.
• Preheat oven to 375°F.
• Roll out each ball of dough into a circle about 7 inches in diameter.
• Place a generous 1/3 cup of cheese filling on the lower half of each circle.
• Moisten the lower edge of the dough with water. Fold the upper half down over the filling and press the edges together with a wet fork to seal.
• Arrange the beureks on a buttered baking sheet so that their edges do not overlap.
• Seal any holes by pinching the dough together.
• Beat the egg with a tablespoon of water and brush it on the pastries to give them a nice glaze. Sprinkle the beureks with sesame seeds or chopped chives, if you like.
• Bake the beureks for 15-20 minutes, until golden brown with slightly crisp edges.
• Serve hot.