I discovered today’s recipe by chance. I had some filo pastry in my fridge that begged to be used before drying out and some yogurt that was close to its expiry date. So I was delighted to be able to put them together in this delicious Sweet Yogurt Burek. But what is Burek? It is a baked filled pastry made of filo dough, found in the cuisines of the former Ottoman Empire. There are many variations of Burek. A little while ago I shared with you the Bosnian version of it, which is filled with ground beef and spices. Today’s recipe is a sweet one instead. I love the fact that it uses very simple everyday ingredients and the final result tastes amazing. I was also impressed with the texture: it is silky, creamy and chewy and not at all crumbly. I think it is the perfect treat for a picnic or a barbecue party! Enjoy!
Sweet Yogurt Burek
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
Ingredients
- 18 rectangular filo pastry sheets – fresh or thawed
- 850 gms – 3 ½ cups Greek yogurt
- 7 eggs
- 250 gms – 1 ¼ cups granulated sugar
- Zest of a lemon grated
- 100 gms – ½ cup butter melted, for the filo sheets
Instructions
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Line a 20x30 cm (8”x12”) baking dish with baking paper and keep it aside.
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Beat the eggs together with the sugar until white and fluffy.
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Add the yogurt and lemon zest and keep beating until incorporated.
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Brush each sheet of filo pastry with melted butter and layer them one on top of the other. Make 6 layers and put them in the lined baking dish.
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Pour 1/3 of the yogurt and egg mixture on the filo pastry. Top with 6 more filo pastry layers.
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Pour 1/3 of the yogurt and egg mixture on the filo pastry. Top with 6 more filo pastry layers.
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Pierce the pie with a sharp knife in a few places (this will prevent it from rising).
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Bake it in a pre-heated oven at 200°C – 390°F until golden brown and cooked through.
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When ready, let it cool down. Cut in squares and serve at room temperature.
Hi Manu, I love your website and recipes since stumbling upon it! I tried your Bosnian Burek and it was absolutely delicious. When I was in Bosnia, I had cheese, spinach, and meat varieties of Burek and they had textures much more similar to what you are describing in this recipe (soft and chewy, not crunchy), but I’m not sure how they achieved this! As for this recipe, it looks delicious but I’ve never been a fan of yogurt nor lemon, so do you think it would work with creme patissiere substituted in some fashion? If so, please help with a recipe! 😀