Macedonian Round Cheese Bourek

Instructions

Butter a large round pan and set aside.

Prepare yeast with 1/4 cup lukewarm water and 1/4 tsp. sugar and set aside.

Sift flour and salt into large bowl; make a well in the middle. Add prepared yeast. Begin mixing by hand slowly add lukewarm water. Knead well until dough forms a ball of medium consistency. Approximately 10 minutes.

Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. Melt 1 cup butter in saucepan.

Roll out 4 balls into about 6 inch circles, STACK one on top of the other, brushing EACH with melted butter excluding the top layer. Let stand briefly; then roll the stack out on slightly floured table to just a little larger than the bottom of your pan. Place in pan and brush top with melted butter.

Mix filling spread evenly on top of the dough right to the edge of pan.

Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely in folds, and with a slight pull elongate it.

Starting from the centre of the pan, place this dough over filling in pan, circling it to look like a pinwheel.

Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle with remaining butter very generously.

Cover with a tea towel and set Bourek OVER (not in) a pan of very not water and let stand for 20 minutes to rise. Take bourek to the oven and Bake in a preheated oven of 350°F. for 45 minutes; until nicely browned.

Author's Comments

Note: When a "large round pan' is mentioned, it refers to the 14 inch or 16 inch size which is common in the Macedonian home. If this size is unavailable to you. try using 2 large pizza pans or adjust the recipe to the type of pan that you may have in your kitchen.

Traditional Macedonian Recipes..Ladies Auxiliary "Mara Buneve" of the Macedonian Patriotic Organization, Toronto, Canada