This is no ordinary burek. In addition to being gluten-free, it is also special in the way the dough is made – the basic means of work are a pancake pan and a silicone brush. Last weekend I tried this method of making for the first time (thanks to the person who first discovered this recipe and the gluten-free face group in which it was published) and was so thrilled that I have the impression that I will be making these crusts every weekend. I will never thicken burek, and I have a great desire to make baklava.

Dough (1 cup = 300 ml)

Using a mixer, mix the flour and water so that there are no lumps. Place the pancake pan on a medium heat (my pan is made of goose and has a diameter of 30 cm) and apply a thin layer of silicone brush to cover the whole pan. The crust is done when the edges start to rise. Using a spatula, lift the crust from the pan and place on baking paper. Repeat the process until you have used up the whole mixture, then mix another mixture (I intentionally did not make a double mixture right away, because gluten-free flour absorbs liquid so the mixture would become too thick) and make crusts. At the same time, I baked crust by crust and immediately made burek from the baked crust.



  • 500 g of cottage cheese

  • salt to taste


  • 500 ml of mineral water

  • 100 ml of oil

Mix the ingredients for the filling. Coat the baking sheet with oil. Line the bottom of the sheet with bark so that part of the bark hangs over the edge of the sheet. I also made only one crust (cheese burek) and two crusts together (meat burek) and it is better when only one crust per layer is used. Sprinkle with the topping (I painted with a brush) and arrange part of the filling in piles in the middle. Then put one crust, sprinkle with topping and put the stuffing in piles around the first stuffing. Put one crust, sprinkle and put the stuffing in piles along the edge. Fold the edges, coat with topping and repeat the entire stacking process once more. Place two crusts on top (coat with topping in between). If necessary, additionally coat the top and edges with the topping, they must not look dry. Bake for 30-40 minutes in an oven preheated to 190 ° C until the surface gets a nice color. When the burek is baked, add / coat with topping if necessary and return to the oven (turned off) for 10 minutes.

Note: separate the excess crust with baking paper, put one on top of the other, roll it up, put it in a bag and then in the fridge and spend it in a couple of days.


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