Easy Small Burek Recipe-Delicius Daily, Banquets Burek Idea

This Easy Small Burek Recipe is a tasty way of cooking phyllo dough small burek. Furthermore, they are ideal for daily use, taking to work or picnic on their own, perfect for family lunches and banquets for adults and children.

Phyllo dough burek recipes are traditional Albania cooking and a favorite of all. So, you can cook a phyllo burek with two noodles, with rolling phyllo daugh by fives small cakes, with baked phyllo dough layers, or in a round shape. Today we will show you a way to prepare small bureks.

In this way, the dough opens very simply, and you can fill it as you wish. You can even prepare several types of fillings for the same amount of dough. So, this way we can use different ingredients and you will please everyone according to your preferences.

Moreover, we will open the dough with starch in this case, but you can also prepare the phyllo layers as in the Involtini Primavera recipe and fill it as you wish to prepare small bureks.

Either you can very well buy ready-made phyllo layers or choose to open the phyllo layers one by one. In this case, you will divide the noodles into four parts by collecting each one in role shape.

However, the way below is just as fast.

Ingredients

For the dough

• 500 g of all-purpose flour
• 250 ml of water
• a little salt

cornstarch for rolling the phyllo dough
100-120 ml of vegetal oil and melted butter

The Filling

• a bunch of Spinach
• 100-150 g ricotta, cottage cheese or feta cheese
• 1 egg
• fresh herbs (dill, parsley, etc)
• salt, pepper
• Olive oil

Directions

The phyllo dough

1. First, we will prepare the dough for our bureks. We will take the dough as other burek recipes, neither hard nor sticky, but soft.
2. Next, knead the dough well for a few minutes until we have a homogeneous and smooth dough.
3. Then, cover it with a napkin and let it rest for 30-40 minutes. So, it opens more easily into the layer of noodles.
4. Once time passes and we see that the dough is quite soft, we will divide it into round pieces depending on the size of the noodles we want to open from them.
5. So, if you want to open large phyllo layers, divide the dough into 15-16 parts round pieces a little bigger than a walnut.
6. Otherwise, if you want to directly open small noodles with a size of 20-30 cm, we will divide the dough into more parts, about 25-30 round parts.

Filling

1. While the dough rests, we prepare the pie filling. We have suggested one of the spinach fillings. Furthermore, you can refer to any burek recipes on this blog for the filling recipe.
2. So, you can cook these small bureks with minced meat, potatoes, cabbage, leeks, green onions, nettles, beans, yogurt, tomatoes, etc.
3. In the case of spinach filling, we will first wash the spinach well using baking soda, vinegar, or salt to remove larvae and soil in it.
4. Then, after draining and chopping the spinach, we can choose to cook it for a few minutes in a pan with a pinch of salt and olive oil. Or crush it with salt.
   We cooked it for a few minutes with olive oil and a little salt.
5. Let it cool a bit, and add the other ingredients. So add white cheese or cheese, egg, spices, salt, and pepper, mix well, and we are ready.
6. From this filling, 1-2 tablespoons are enough on the side of the open phyllo layer, and we roll it.

Rolling the dough

We will refer you to two ways you can act to open the pie noodles.

1. The first is to open the dough into a large layer according to the traditional way and then cut them into four parts.
2. The second way, which in my opinion, it is the simplest one, is to open the noodles directly in the 20-30 cm of diameter cake by dividing them with starch between them.
   1. So as a start, we will open each dough ball in a small cake of 5-6 cm.
      Coat the cakes with enough starch between them.
   2. Then we group them by five or more if you are an expert in rolling the phyllo dough. Next, we open them in sizes 20-30 cm in diameter.
   3. Also, be careful not to press hard on the middle part, but roll them by the sides. In this way, our layers do not stick with each other.
   4. Then, divide the layers one by one, pulling them slowly so that they do not tear.
   5. The referenced size is more than enough to prepare roll pies. You can do the filling as you want and with whatever you want.

Filling and Baking Small Pies

1. To begin, coat the noodles with the help of a kitchen brush with the mixture prepared for laying noodles with vegetable oil and melted butter.
2. Next, add a spoon or two from the prepared filling in one corner and assemble the roll noodles.
3. So, in each open phyllo layer, add the filling on one side, and fold the noodle over the filling.
4. Next, continue by folding the left and right sides of the first fold and continue to the end of the roll shapes.
5. Before we collect it up to the end, we will paint the end of the layer on its edge with egg white or just water and close it well.
6. We place the rolled pies in the pan lined with baking paper, where the closing part is down.
7. We will bake them in the preheated oven at 200 degrees for 20 minutes.
8. When the small bureks are ready, take them out of the oven, let them cool a bit, and transfer them to a serving plate.
9. Finally, we serve our small pies warm or at room temperature.

Bon Appetit!

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