Easy Croatian Burek Recipe (2024)

FAQs

What is a croatian burek? ›

June 2021) Börek or burek is a family of pastries or pies found in the Balkans, Turkey, Armenia, Levant, Northern Africa and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.

The burek – and its alternative spelling borek – is a Turkish, Middle Eastern and East European pastry often eaten as a snack from a small food stall or street vendor. In one of its forms, phyllo-like dough is rolled into a long tube which is then overlapped and coiled beside or around itself.

Burek may be refrigerated for up to 5 days or stored in the freezer for up to 3 months. Tanya S. Vegetarian delight.

Seriously, whether you're eating it for breakfast, lunch, dinner, or when you're trying to sober up after you've had one too many, burek will jump-start your body and give you all the energy you need. Bonus points for tasting delicious!

A Mediterranean climate sees Croatia produce high-quality ingredients, with wine, olive oil, and truffles all noted as staples of Croatian cooking. From traditional meals to the best seafood dishes in Croatia, there are so many culinary wonders to experience on your visit.

Borek also known as Burek can be described as a meal that should be consumed in moderation because it is a hefty source of calories from fats as well as carbs.

This burek recipe is Eastern European in origin. My mom is from Bosnia and made this for me while I was growing up — my whole family always looked forward to it. Serve with Balkan-style yogurt for authenticity.

While both are always hand-stretched in-house, the main distinction between the two is that Pita is made with a single rolled layer of filo dough and Burek is created in three layers!

Due to its diverse background, it has many names—Borek, Bourekas, Pita, or Banista. It also has many faces, coming in different shapes such as a triangle, swirl, cigar, or round pie. Whatever name, shape, or filling it may take in the future, one thing is for sure: this delicious dish will continue to break boundaries.

Börek is a stuffed pastry from Turkey. A thin pastry called phyllo dough is stuffed with some kind of cheese, spinach or meat and baked to golden perfection with a sprinkle of sesame seeds. Very similar, if not almost the same thing as the Greek spanakopita's.

Do you eat burek hot or cold? ›

Both! Some people like to eat burek hot, just as it comes out of the oven. Others love it best the following day when it's cold. And then there are those that like it in between.

How to eat Burek. Step 1. No cutlery step 2. All hands 🙌

The big difference is the thickness of the dough. If you look carefully at a box of filo dough and a box of borek dough, you will notice a number in one of the corners. For baklava dough, the thinness of the dough is a #4. Borek dough is just about twice as thick with a #9 thickness.

Börek also put down roots elsewhere, especially in Greece, the Balkans and Crimea. There, it merged with local cuisines to assume new forms and new names. In Bosnia, where the Ottoman occupation was often fraught with conflict, burek was twisted into a spiral and stuffed with meat, cottage cheese, spinach or potatoes.

What's the different between borek and bourekas? Borek and bourekas are both savory pastries, but bourekas are a specific type of borekas originating from Sephardic Jewish cuisine. They're typically smaller and made than a traditional Turkish borek.

1. Kremšnita. For many Croatians, Kremsnita (custard cream cake) is the queen of Croatian desserts. The name comes from the German word Cremeschnitte and you can find this delicacy in many central European countries, most famously at Lake Bled in Slovenia.