Burek with cheese and beetroot

Category: Bakery products
Burek with cheese and beet tops

Ingredients

vinegar 1 tbsp. the spoon
egg 1 PC
rast. oil 1 tbsp. the spoon
sugar 1 tsp
salt 0.5 tsp
water 180 g
flour 300 g
For filling--
beet tops on demand
hard cheese + soft cheese on demand

Cooking method

  • knead the dough and let it rest for half an hour.
  • chop the tops and cheese and mix
  • Roll out the dough as thin as possible and cut into plates.
  • Divide the filling in proportion to the plates and roll it up with a tight roll, splitting the edges.
  • we put the blanks in a spiral into a mold, grease them with abundant butter from the top, and put them in a preheated oven to 200 grams for 20 minutes, then lower the temperature to 150 grams and leave for another 20 minutes

Note

you can make the dough steeper and roll it on a typewriter.

I indicated cheese and tops - according to need, some more cheese to taste and some on the contrary.

before baking, you can grease with yolk loosened in water

I had 40 minutes but you are looking at your oven

shade
Peace be with you bakers!

it even tasted very decent
if I did for myself, I would add a little garlic, and salt the filling
Burek with cheese and beet tops
Galleon-6
What an appetizing circle, I’m all running after spinach (I think it will be no worse), and I’ll have cheese and cook it. Thanks for the recipe.

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