Burek with cheese that always works!

Burek with cheese that always works!


In the video recipe, he just explained why I called Burek from cheese.. I think the name is the least important, the most important is the recipe, which is as perfect as the one with the meat of the other day

  1. Of the 650 g of purchasing finished bark, take 4 crusts. Two will be needed at the bottom, the other two as the end of the top.
  2. Coat round sheets.Put two empty bunches in one sheet into the sheet. Prepare a mixture from mineral (acid) water, oil and salt
  3. Sprinkles with pre-made salt mixture but not too much. Now add the cheese. Put very little cheese, about 2 - 3 tablespoons
  4. Now add the third bark and do the same again. Since the cheese is visible to the cheese from before, distribute it to other parts so that cheese does not go to cheese.

  5. When you put the fourth bark, spread the cheese just a little at the edge around and switch over the excess bark as shown in the video recipe and shuffle.

  6. Repeat the procedure with the remaining corners The last two empty barks are the ending.

  7. Put them over and pour with the remaining mixture of acidic water, salt and oil. It should stay about 1.5 dcl

  8. In a few places, peck with a toothpick so that it does not get too much lift in the baking.
  9. Bake at 210 C for 40 minutes.
  10. Take it out and separate it from the edges as clearly shown in the video, it's not really hard
  11. Now reverse and cut into 4 parts and serve. The taste is perfect, as if you bought it in a bakery, but with a lot more cheese naturally. Serve with yogurt, sour cream (sour cream) or the like. I traditionally prepare it as a lunch without meat in combination with tomato soup


Previous article A quick cake