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A plate full of sweet yoghurt burek pieces with crisp, golden tops.

Sweet Yogurt Burek Recipe

Flaky pastry wrapped around a creamy yoghurt filling makes Sweet Yogurt Burek a warm, comforting treat with a golden finish you’ll want to slice.

Course: Dessert
Cuisine: East European
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 1 – 20 x 30 cm (8”x12”) burek
Author: Recipe adapted from Banana & Chocolate

Ingredients

  • 18 rectangular filo pastry sheets – fresh or thawed
  • 850 g – 3 ½ cups Greek yoghurt
  • 7 eggs
  • 250 g – 1 ¼ cups granulated sugar
  • zest of 1 lemon – grated
  • 100 g – ½ cup butter – melted, for brushing the filo sheets

Instructions

  1. Line a 20×30 cm – 8×12 inch baking dish with baking paper and set it aside.
  2. Beat the eggs with the sugar until the mixture becomes white and fluffy.
  3. Add the yoghurt and lemon zest, then continue beating until fully incorporated.
  4. Brush each sheet of filo pastry with melted butter, stack them to form 6 layers, and place the stack in the lined baking dish.
  5. Pour ⅓ of the yoghurt and egg mixture over the filo layers, then add another 6 sheets of filo pastry brushed with melted butter.
  6. Pour another ⅓ of the yoghurt and egg mixture over the filo layers, then add another 6 brushed filo sheets.
  7. Pour the remaining ⅓ of the yoghurt and egg mixture over the filo pastry.
  8. Pierce the surface of the pie in several places with a sharp knife to prevent it from rising unevenly.
  9. Bake in a preheated oven at 200°C – 390°F until golden brown and cooked through.
  10. Allow it to cool, then cut it into squares and serve at room temperature.