Homemade Potato and Cheese Burek – Tender pastry rolls filled with a savory and creamy blend of potatoes and cheese.
Ingredients for the dough:
- 🌾 6 ⅔ cups flour (800 g)
- 💧 2 cups + 2 tbsp room-temperature water (500 ml)
- 🧂 1 ¼ tbsp salt (20 g)
- 🧈 14 tbsp butter, melted (200 g, for brushing the sheets)
Ingredients for the filling:
- 🥔 2.2 lb boiled potatoes, mashed (1 kg)
- 🛢️ 5 tbsp oil (75 ml)
- 🧂 salt, to taste
- 🌶️ black pepper and chili flakes, to taste
- 🧀 3.5 oz finely grated semi-hard cheese (100 g)
Instructions:
- Place the water in a large bowl, add the salt, and gradually incorporate the flour until you obtain a soft, elastic dough that does not stick to your hands.
- Transfer the dough to a lightly floured work surface and knead for about 15 minutes, until smooth and supple.
- Cover the dough with plastic wrap and let it rest for 10 minutes.
- Divide the dough into 20 equal pieces and shape them into tight balls.
- Melt the butter and pour it into a wide dish.
- Lightly flatten each dough ball, dip it into the melted butter on both sides, then place it in the dish. Cover and let rest for about 1 hour; refrigerate if the kitchen is very warm.
- Meanwhile, prepare the filling: mix the mashed boiled potatoes with the oil, salt, black pepper, chili flakes, and grated cheese until well combined.
- Take one buttered dough piece and stretch it on a lightly greased or floured surface, first to the size of a pot lid, then gently continue stretching by lifting the dough until a very thin sheet forms.
- Place a thin layer of filling along the edge of the sheet and roll it tightly, forming a long, thin log.
- Arrange the rolls in a baking tray lined with parchment paper.
- Bake in a preheated oven at 395°F (200°C), convection setting, for about 15–20 minutes, until golden and lightly crispy on the outside.
Enjoy! 🥔🥐
