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.
Recipe: Rolled Burek, Rolani Burek, Cheese and Parcil Pastry
500 g cheese, grated
1 big bunch of parcil
Filo Pastry Coating
3 tablespoons yogurt or sour creme
4 tablespoons vegetable oil
120 ml sparkling water
2 tablespoons yogurt or sour creme
- 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.
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.