Description Edit

Ingredients Edit


Directions Edit

  1. butter a large round pan and set aside.
  2. Prepare yeast with 1/4 cup lukewarm water and 1/4 tsp. Sugar and set aside.
  3. Sift flour and salt into large bowl; make a well in the middle. Add prepared yeast. Begin mixing by hand slowly add lukewarm water. Knead well until dough forms a ball of medium consistency. Approximately 10 minutes.
  4. Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. Melt 1/2 lb. butter in saucepan.
  5. Roll out 4 balls into about 6 inch circles, STACK one on top of the other, brushing EACH with melted butter excluding the top layer. Let stand briefly; then roll the stack out on slightly floured table to just a little larger than the bottom of your pan. Place in pan and brush top with melted butter.
  6. Mix filling spread evenly on top of the dough right to the edge of pan.
  7. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely in folds, and with a slight pull elongate it.
  8. Staring from the centre of the pan, place this dough over filling in pan, circling it to look like a pinwheel.
  9. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle with remaining butter very generously.
  10. Cover with a tea towel and set Bourek OVER (not in) a pan of very not water and let stand for 20 minutes to rise. Take bourek to the oven and Bake in a preheated oven of 300 F. for 45 minutes; until nicely browned.
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