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What’s for dessert ?: Gluten Free: Burek

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This is no ordinary burek. In addition to being gluten-free, it is also special in the way the dough is made – the basic tools are a pancake pan and a silicone brush. Last weekend I tried this method of making for the first time (thanks to the person who first discovered this recipe and the gluten-free face group in which it was published) and so much delighted that I have the impression that I will be doing these crusts every weekend. I will never thicken burek, and I have a great desire to make baklava as well.

Dough (1 cup = 300 ml)

Using a mixer, mix the flour and water so that there are no lumps. Place the pancake pan on a medium heat (my pan is made of goose and has a diameter of 30 cm) and thinly coat the mixture with a silicone brush to cover the entire pan. The crust is done when the edges start to rise. Using a spatula, lift the crust from the pan and place on baking paper. Repeat the process until you have used up the whole mixture, then mix another mixture (I intentionally didn’t make a double mixture right away because gluten-free flour absorbs liquid so the mixture would become too thick) and make crusts. I baked the crust on the crust in parallel and immediately made a burek from the baked crust.

Stuffing

or

  • 500 g of cottage cheese

  • salt to taste

Dressing

  • 500 ml of mineral water

  • 100 ml of oil

Mix the filling ingredients. Coat the baking sheet with oil. Line the bottom of the sheet with bark so that part of the bark hangs over the edge of the sheet. I also made only one crust (cheese burek) and two crusts together (meat burek) and it is better when only one crust per layer is used. Sprinkle with the topping (I coated with a brush) and arrange part of the filling in piles in the middle. Then put one crust, sprinkle with the topping and put the stuffing in piles around the first stuffing. Put one crust, sprinkle and then put the stuffing in piles along the edge. Fold the edges, coat with the topping and repeat the entire stacking process once more. Place two crusts on top (coat with topping in between). If necessary, additionally coat the top and edges with the topping, they must not look dry. Bake for 30-40 minutes in an oven preheated to 190 ° C until the surface gets a nice color. When the burek is baked, add / topping if necessary and return to the oven (turned off) for 10 minutes.


Note: separate the excess crust with baking paper, put one on top of the other, roll it up, put it in a bag and then in the fridge and consume it in a couple of days.

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