Rolled Burek, Rolani Burek, Bosnian Meat Pastry

King Edward the Orderly told me that a Rolled burek with meat is without a doubt the best late night snack. It was successfully tested New Years Eve 2020.
Burek, Börek, Serbian, Bosnian, Croatian, Turkish, or … ? Choose the spelling and geographical origins. As a matter of fact, the filo dough meat pastry is delicious and visually very cool. It’s a meat-snake with an amazing cross-sectional cut. It looks fantastic with all the layers and pockets of dough.

Try further rolled burek with cheese and parcil filling. Another filling for rolled burek is sauasage, cheese and green pepper.

Rolled Burek, Rolani Burek, Bosnian Meat Pastry

Recipe: Rolled Burek, Rolani Burek, Bosnian Meat Pastry


Burek Filling
1 package of filo pastry
450 g ground beef
1 large onion, chopped
2 teaspoons red pepper flakes or chili flakes
2 teaspoons pepper
4 tablespoons vegetable oil

Filo Pastry Coating
1 egg
3 tablespoons yogurt or sour creme
4 tablespoons vegetable oil
120 ml sparkling water

Burek Coating
1 egg
2 tablespoons yogurt or sour creme


  • Firstly make the filling. Heat a splash vegetable oil in a large skillet and cook the onions for ca. 5 minutes until translucent.
  • After that add ground beef, red pepper flakes, pepper and salt. Fry all until brown. Set aside and allow to fully cool.
  • Pre-heat oven to 200 C and brush a spring form or glass tray with oil or butter..
  • Meanwhile make the filo pastry coating. Therefore whisk egg, yogurt, vegetable oil and water together.
  • Clear the working table. You need to be able to place a complete pastry sheet there. Then lay out a sheet of filo pastry and brush it with the filo pastry coating.
  • On the edge of the sheet of filo pastry, scoop a thin line of meat filling.
  • Now gently roll up the meat filling in the filo pastry sheet until you’ve formed a snake-shaped roll. However carefully I handle the dough sheets, they always start to break. Best is to work fast and without delay. Don’t move the sheets too much around.
  • Fold the snake shaped meat roll into itself to form a spiral directly in in the center of the baking form.
  • Make another meat-snake and wrap it around the outside of the burek until the baking form is full or the burek is at the desired size.
  • Beat egg and yogurt together and brush the mix on top of burek. If there is filo pastry coating left you can add this also to the topping.
  • Finally bake the roll for 30-40 minutes or until it is nicely browned.


For the most part filo dough can be bought in Asian, Turkish or Russian supermarkets. It might be called “pastry leaves” , “Sac Yufka” or also “spring roll pastry”. Sheets can be round or rectangular. I like the Sac Yufka sheets best. They are big and you get many layers of dough if you roll them.

You don’t need to roll the meat-snakes into a spiral. Another possibility is to place the meat-snakes closely next to each other in a baking tray.

A rolled burek with meat tastes also good cold. The meat pastry can be easily reheated in the oven the next day.

Print Friendly, PDF & Email