Burek is a pastry dough type of dish that can be filled with different things. In Slovenia it’s a very popular street food. My favourite burek before I became vegan was with cottage cheese. I’ve created an awesome vegan substitute for the real cottage cheese, which I use in this dish. I love my homemade burek and I can truly say that it tastes as good as the original cottage cheese burek.
More delicious recipes with vegan cottage cheese:
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
- Vegan Cottage Cheese and Jam Toast
Burek with Vegan Cottage Cheese (veganski sirov burek)
This delicious burek is made with an amazing homemade vegan cottage cheese and homemade vegan sour cream. Spread the filling over phyllo dough, then roll and place it into a shape of a spiral. Have it as a savoury breakfast or for lunch.
Ingredients
- 8 sheets phyllo dough
- 60 ml (4 tbsp) olive oil
Filling:
- 1 batch vegan cottage cheese
- 1 batch vegan sour cream (recipe below)
- 1/3 tsp salt or to taste
Vegan sour cream for the filling:
- 450 g (1 + 3/4 cup) vegan greek style yoghurt
- 15 ml (1 tbsp) freshly squeezed lemon juice
Vegan sour cream for the topping:
- 150 g (1/2 cup + 4 tsp) vegan greek style yoghurt
- 5 ml (1 tsp) freshly squeezed lemon juice
To serve:
- unsweetened soy yoghurt or vegan greek style yoghurt
Instructions
- Prepare vegan cottage cheese. You will need 1 batch of the recipe.
- Take out the phyllo dough from the freezer about half an hour before you start working on other ingredients.
- Put vegan cottage cheese in a bowl, add ingredients for the vegan sour cream (for the filling) and salt. Mix together.
- In a separate bowl mix together ingredients for the vegan sour cream that goes on top.
- Prepare olive oil in a small dish.
- Line a baking tray with baking paper. Preheat the oven at 180 °C.
- When phyllo dough is defrosted enough so you can work with it, spread the sheets on your working surface. Take the first sheet and spread it lightly with olive oil. Over that sheet put another sheet and spread it again lightly with olive oil. Take the bowl with vegan cottage cheese and vegan sour cream mixture. Spread 1/4 of it over the top sheet. Then start rolling the sheets (from the longer side of the rectangle) and continue to spread lightly with olive oil every dry piece that comes to the top while rolling. Gently lift the rolled dough and place it in the middle of a baking tray in a spiral.
- Repeat the whole last step three times more. When you put the next rolled dough on a baking tray, start exactly where the first dough has finished so that all four rolls together in the end create one big spiral.
- Drizzle vegan sour cream for the topping on top of the dough and spread it equally so that all of the dough is well covered.
- Bake in the middle rack for 1 hour 15 min. It's done when the top is golden brown.
- Leave it to cool for about an hour.
- Cut 6 equal pieces. Serve them with unsweetened soy yoghurt on the side.
Notes
*You could probably also use 10 sheets of phyllo dough instead of 8 and divide the mixture in 5 equal parts for a slightly thinner burek.
*The amount of olive oil can vary depending on how generously you’re spreading it throughout the layers.
*The recipe for making vegan sour cream with vegan greek style yoghurt taken from Cassidy’s Craveable Creations and Fermenting for Foodies.
Nutrition
Serving: 1servingCalories: 650kcalCarbohydrates: 38gProtein: 32gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gSodium: 563mgFiber: 4gSugar: 3g
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