Ingredients
Method
- Put all the ingredients for phyllo dough into a large bowl. Knead for 10 minutes so the gluten forms strong bonds and the dough becomes very elastic. Cover the bowl with bees'-wax wrap, wet kitchen cloth, or plastic wrap and let it rest for at least 30 minutes.
- Peel, clean, and grate potatoes. Chop onions.
- Sautée onions in a large pan, using a bit of oil or just water so it doesn't stick to the pan. After a few minutes add potatoes. Season with salt and pepper. Sautée potatoes for at least 10 minutes, even better if you do that for 15 minutes. At the end, add a bit more than a half of the cooking cream to the filling and stir it in. Set aside and let it cool down.
- Take a large table-cloth. Clean the table surface and cover it with table-cloth. Sprinkle the cloth with flour. Take your phyllo dough from the bowl and stretch it out a little, so it forms a snake shape. The longer side of the table is super important here, it's the measure we'll be using.
- Now, stretch the dough over the whole surface of the table. Using your fingers, very gently pull the dough apart from the middle. Be careful and very gentle - once it tears there's nothing you can do. If it's nice and strong, you can even use your palms, reach below the dough and stretch it out with your whole hand.
- Once that's done, take your potato filling and, using your hand, sprinkle it on the surface. Remember the long side of the table? Work along that side - imagine the thirds of the table and sprinkle your filling on the left and the right third, leaving the middle empty.
- Rolling time! Step to the one side of the table, the long one, of course. Using your fingers, make the first roll. Then grab the edge of the kitchen cloth and roll the dough towards the middle of the empty third in the middle of the table. Repeat the same on the other side. You want to get two long, thin rolls. Leave some space between them, about 1 cm, so you can cut the dough in the middle and separate the two rolls.
- Here comes the tough and the fun part. Take your round baking tray and grease it with oil. Then place it on the table next to one of the rolls. Gently lift the roll up and place it into the tray, working from the outer edge towards the middle, creating a spiral. You might want to move the tray as you move along the length of the table. It can be hard to lift the whole roll up and place it into the tray. So keep lifting up part after part and placing it into the tray.
- Uf! Done! Now it's baking time. Bake burek in a preheated oven at 180°C for 20 minutes. Then pour the remaining of the cooking cream over it or spread it around using a kitchen brush. Bake for additional 10 minutes, et voilá!
- Serve with a bit of soy or coconut yogurt. Enjoy!
Notes
You can buy phyllo dough in the store. Be aware that working with store-bought dough is different than with homemade dough. You have to wet it with water so it doesn't tear so easily and it's easier to work with. It comes in sheets so you'll have to stick a few together. Use water or oil for that. If you're using oil, I recommend coconut oil, olive oil or sunflower-seed oil.