Rolled Burek, Rolani Burek, Cheese and Parcil Pastry

Rolled burek is without a doubt the best late night/ hangover snack. Rolled Burek, or also called Rolani Burek, with cheese and parcil is a meatless variation of the pastry.
Burek, Börek, Serbian, Bosnian, Croatian, Turkish, or … ? Choose the spelling and geographical origins. As a matter of fact, the filo dough pastry is delicious and visually very cool. It’s a pastry with an amazing cross-sectional cut. It looks fantastic with all the layers and pockets of dough.

Try further rolled burek with meat filling. Another filling for rolled burek is sausage and green pepper.


Rolled Burek, Rolani Burek, Cheese and Parcil Pastry

Recipe: Rolled Burek, Rolani Burek, Cheese and Parcil Pastry

Ingredients

Burek Filling
500 g cheese, grated
1 big bunch of parcil

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

Burek Coating
1 egg
2 tablespoons yogurt or sour creme

Preperation

  • Firstly prepare the filling. Grate the cheese. Wash and cut the parcil.
  • 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 cheese and parcil.
  • Now gently roll up the 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 roll into itself to form a spiral directly in in the center of the baking form.
  • Make another cheese-parcil-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.

Notes

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 snakes into a spiral. Another possibility is to place the snakes closely next to each other in a baking tray.

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

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